NO1 BEIJING CHINESE TAKEOUT INC

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in reach in freezer, not all items in original packaging. Advised operator of proper storage, operator re arranged freezer.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in reach in freezer, not all items in original packaging. Advised operator of proper storage, operator re arranged freezer. **Corrected On-Site**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bucket from floor, broke down boxes from delivery, before handling pan of rice to be reheated. Without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bucket from floor, broke down boxes from delivery, before handling pan of rice to be reheated. Without washing hands. Advised operator of proper handwashing procedures. Employee washed hands. **Corrected On-Site**

High Priority

Metal stem-type thermometer soiled. Advised operator to clean thermometer.

High Priority - Metal stem-type thermometer soiled. Advised operator to clean thermometer.

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (105F - Hot Holding) per operator rice held out of temperature for 1.5 hours. Advised operator to reheat to 165F. Operator did.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (105F - Hot Holding) per operator rice held out of temperature for 1.5 hours. Advised operator to reheat to 165F. Operator did. **Corrective Action Taken**

High Priority

No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Repeat Violation**

Intermediate

Handwash sink not accessible for employee use at all times. Behind front counter handwashing sink blocked by mini fridge. Advised operator to move fridge as handwashing sink needs to be accessible at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Behind front counter handwashing sink blocked by mini fridge. Advised operator to move fridge as handwashing sink needs to be accessible at all times. **Repeat Violation**

Intermediate

Unwashed fruits/vegetables stored with ready-to-eat food. Box of bean sprouts unwashed stored over cut cabbage. Advised operator of proper storage.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of bean sprouts unwashed stored over cut cabbage. Advised operator of proper storage.

Basic