Beijing Express Chinese Restaurant

Inspector's notes

Observed a cart holding containers placed in front of the hand wash sink in kitchen, the hand wash sink was not accessible at time of inspection. All hand wash sink must be accessible at all times. Manager moved the cart away from the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs stored above fried chicken, fried egg rolls and raw washed vegetables in the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken was cooling inside walk-in cooler with plastic membrane covering the container. The internal temperature of fried chicken was 65*F and the manager stated that fried chicken was prepare about 2 hours prior to inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Manager opened the plastic membrane for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shell eggs stored above fried chicken in open container and raw cut cabbage in the walk-in refrigerator. Reviewed food storage chart with manager. Manager moved raw shell eggs to bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer concentration in 3-compartment sink measured less than 10 ppm at time of inspection. Reviewed the sanitizer parameters with manager. Manager adjusted the chlorine concentration to 50 ppm to 100 ppm at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed chlorine sanitizer concentration in 3-compartment sink measured less than 10 ppm at time of inspection. Reviewed the sanitizer parameters with manager. Manager adjusted the chlorine concentration to 50 ppm to 100 ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of fried chicken without date marking or marked wrong date in walk-in refrigerator, manager stated the fried chickens were prepared 24 hours prior to the inspection. Reviewed date marking parameters with manager. Manager put correct date marking on fried chicken at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a shelf holding one time use utensils blocking the access to the hand washing sink in kitchen. Hand washing sink is not accessible. Instructed manager to maintain all hand washing sinks easily accessible. The shelf was removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 7 boxes of pre-packaged rice with internal temperature between 91*F to 110*F, manager stated the rice was put into boxes about 30 min prior to inspection, also observed fried chicken and fried eggroll hot holding above fryer with internal temperature between 87*F to 120*F, manager stated the fried chicken and fried eggroll were prepared less than one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Educated manager the concept of time as control. Employee re-heated the above food items above 160*F and put into hot holding unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of fried crunchy pieces used for service stored uncovered and underneath the water heater. Informed PIC that the item needs to be moved or needs to be covered to prevent contamination from premises. PIC covered the strips at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen raw chicken and frozen fried chicken being stored in grocery store bags in the reach in freezer. Informed PIC that grocery bags cannot be used to store food product and instead food grade bags or containers must be used. PIC removed the chicken from the bags and placed them into food grade bags at time of inspection. Liaison explained to staff why food grade bags/containers are important for storage. Single-use food containers are intended for single-use and may not be re-used for storage of food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of raw chicken above raw intact beef in the walk-in refrigerator. Informed PIC that raw proteins need to be stored according to their cooking temperature, with highest cooking temperature on the bottom and lowest cooking temperature on the top. PIC had employees store the proteins properly according to cooking temperature. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly moved all raw animal proteins to be stored according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, raw beef, and raw shrimp holding temperatures ranging from 46*F to 54*F on the right cold holding unit. PIC stated that the items had been prepped and placed there about an hour prior to inspection. Instructed PIC to move the items to the walk-in to rapidly cool back down to 41*F before being placed back on the line. Discussed placing TCS food items prepped at room temperature inside the walk-in before placing them on the line with PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties ---Observed friends of restaurant employees in the kitchen area during the inspection. Friends are using the back entrance. Talked to manager. Ensure that non-employees of the facility use the front door and stay in the dining room, instead of entering the food prep areas. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ---Observed chair/stool stored in front of back hand sink. Manager said it is used for breaks. Manager relocated the chair. Talked to manager about employee break areas and keeping area clear. Ensure that all hand sinks are un-blocked and available for hand washing at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. ---Observed flats of raw shelled eggs stored above ready to eat sauces in the walkin shelves. The sauces were not part of an additional cooking step. Manager had employee move raw eggs to lower shelf. Reviewed food storage with chinese language handout. Ensure that raw eggs are below ready to eat foods in walkin. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. ---Observed 0 ppm bleach at sanitizer basin at 3 compartment sink. As per manager, they only do the soap and rinse step. Talked to staff about 3 compartment sink steps. Ensure that all dishes that you start the cleaning process with soap, go through a sanitizer step at the 3 compartment sink. Manager added 50 ppm bleach in water, immerse for 10 seconds. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers--- Large container with sprayer containing a light brownish oily liquid, observed not labeled. All working containers contain a liquid/substance shall be labelled with chemical/substance name. One of the PICs labeled container. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils--- Bottom and inside doors of upright freezer observed with excessive food debris. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered--- No covered trash receptacle observed in kitchen restroom. Provide a covered trash receptacle for sanitary products. Correct By: Correct Prior To Next Routine Inspection