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Restaurant: Beijing
Address: 1200 South Main Street, Blacksburg, Virginia
Total inspections: 2
Last inspection: Nov 7, 2008
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|
- 0820 A 2 - Corrected During Inspection Critical Foods stored in grill prep unit #1 (cold holding) at improper temperatures.
- 1570 - Grill prep unit #1 was observed in a state of disrepair and damaged. Grill prep unit #2 (top) was observed in a state of disrepair and damaged. Neither unit is holding correct temperature.
- 1960 - Glasses stacked wet.
- 2640 - The refuse container located outside the establishment is not large enough to hold to amount of trash generated by facility.
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November 07, 2008 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | November 01, 2008 | Routine | 0 | 0 | Details / Comments |
November 07, 2008 (Routine)
Violations: - 0820 A 2 - Corrected During Inspection Critical Foods stored in grill prep unit #1 (cold holding) at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1570 - Grill prep unit #1 was observed in a state of disrepair and damaged. Grill prep unit #2 (top) was observed in a state of disrepair and damaged. Neither unit is holding correct temperature.
Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1960 - Glasses stacked wet.
Let all dishes completly air dry before stacking.
- 2640 - The refuse container located outside the establishment is not large enough to hold to amount of trash generated by facility.
Replace the container with one that is sufficient in size.
Comments:
Remember to replace lights on buffet with coated, shatterproof bulbs.
November 01, 2008 (Routine)
Comments:
Opening Inspection:
* Buffet lights must all be shielded. Can use plastic shield or coated self contained bulbs.
* Obtain test strips for dishmachine.
* Use gloves when wrapping silverware.
* Cook all foods to 160 degrees.
* All hot food on buffet 135 degrees.
* All cold food 41 degrees.
* Teach all employees how to correctly wash hands.
* Reminder: employees may not work with food when sick with diarrhea, fever, vomiting, jaundice, sore throat, fever, discharge from eyes, nose, or mouth.
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