Beijing Cafe
PASS W/ CONDITIONSTuesday, April 6, 2010 at 6:44 PM
Violations Cited
03-3-501.14
Cooling
The cooked chicken and beef should be cooled within the walk-in. The chicken and beef is cut into smaller pieces so that it will cook and cool more quickly. The products are reported to be cooling utilizing present practices within 4 hours.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-203.11
Number Convenient
During a delivery two boxes were placed on top of the hand sink in the preparation area. The boxes were later removed.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
A container of frozen beef was observed thawing on a counter within the preparation room. Food products must be cooled under refrigeration or beneath running water. The product was moved to the walk-in refrigerator.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
Rice spoons/scoops should not be stored in stagnant water. The staff stated that the water is frequently changed. The violation was corrected during the inspection. The spoons/scoops could be stored in water that was maintained at 140 F within a small crock pot.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
The temperature gauge to the rinse cycle is broken. The temperature of the rinse cycle is exceeding 180 F by test strip. The gauge should be repaired.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the exterior of the food storage containers that are soiled.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log