BEIJING EXPRESS health score and inspection history

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.//Cooked noodles observed not properly datemarked.//COS//PIC was able to provide the date of prep and the date was placed on the container prior to the end of the inspection.

Store raw shell eggs below and away from ready to eat food. (preventive)//Raw shelled eggs observed stored above RTE Cabbage in WI cooler.

5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in WI Freezer. 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).//Repair slow drain located at the service sink.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean fan vent covers in the WI Cooler and Clean bottom of RI Cooler holding chicken poppers and salads.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Gnats observed in the immediate food prep area and around the mop sink area.

JCDH 2.2 Provide food safety training for all food handlers as required.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean fan vent covers in RI Coolers and WI Cooler.

(A)(2) Maintain TCS food at 41 F or below.//Shrimp 47 and Raw Chicken 48F//COS//PIC discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to standing water.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Fried Rice 120F.//COS//PIC reheated rice to 167F prior to the end of the inspection.