BEIJING HOUSE

Food properly labeled; original container — Inspector Note: Observed several dry goods, such as salt, MSG, sugar, and chili powder, stored outside of their original containers and placed in containers without identifying labels. Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC added labels of the common names to the containers.

Nonfood-contact surfaces clean — Inspector Note: Observed an accumulation of visible grease and food debris on the grates above the four-compartment sink. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC to clean grates above 4 compartment sink.

Food properly labeled; original container — Inspector Note: Observed several dry goods, such as salt, MSG, sugar, and chili powder, stored outside of their original containers and placed in containers without identifying labels. Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC added labels of the common names to the containers.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed just cooked rice cooling at room temperature in a large container covered with saran wrap. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS:PIC removed saran wrap from the container of rice and placed rice in walk-in cooler to rapidly cool. Discussed with PIC proper cooling methods for rice such as using shallower pans, placing rice in cooler, or using ice baths.

Nonfood-contact surfaces clean — Inspector Note: Observed plastic covering service bell used to take orders covered in food debris. PIC stated that the plastic gets removed/cleaned every two days. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC removed plastic from service bell and replaced with clean plastic cover. Discussed with PIC that the plastic on service bell needs to be removed and the service bell cleaned and sanitized more frequently.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed kimchi and other personal foods belonging to staff, according to the PIC, stored inside the walk-in cooler. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Discussed with PIC, that personal items need to be placed within the employee cooler or additional space specifically designated for employee items needs to be created to avoid cross contamination.