BAOZI ASIAN STREET FOOD scored 77; newer inspection records 88

1. 01

   Required food-source records

   Item 3-1D ↗

   PIC did not have parasite destruction documents on-site. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: 1) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P) 2) Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or 3) Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P)

   Inspector’s full note +

   Code .04(5)(f)

   PIC did not have parasite destruction documents on-site. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: 1) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P) 2) Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or 3) Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P)

   Official report · Item 3-1D ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Drink machine in dining area contained brown residue in the nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC sanitized and wiped the drink machine nozzles.

   Inspector’s full note +

   Code .05(7)(a)1

   Drink machine in dining area contained brown residue in the nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC sanitized and wiped the drink machine nozzles.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Date marking and disposition

   Item 6-2 ↗

   Time/Temperature Control for Safety (TCS) foods stored in standing cooler for over 24 hours were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date marked TCS foods in standing cooler.

   Inspector’s full note +

   Code .04(6)(g)

   Time/Temperature Control for Safety (TCS) foods stored in standing cooler for over 24 hours were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date marked TCS foods in standing cooler.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
4. 04

   Food storage and contamination

   Item 12A ↗

   Observed numerous food items such as soda syrup and soy sauce, stored on the floors. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Inspector’s full note +

   Code .04(4)(q)

   Observed numerous food items such as soda syrup and soy sauce, stored on the floors. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
5. 05

   Equipment cleanliness

   Item 15C ↗

   Observed numerous dishes with stickers still on them stored in clean dish area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC removed stickers and sanitized dishes.

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed numerous dishes with stickers still on them stored in clean dish area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC removed stickers and sanitized dishes.

   Official report · Item 15C ↗
   No correction or repeat marker recorded.
6. 06

   Plumbing and drainage

   Item 16B ↗

   Observed no air gap between the water supply inlet and the flood level rim of the plumbing fixture for the 4 compartment sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). (P)

   Inspector’s full note +

   Code .06(2)(d)

   Observed no air gap between the water supply inlet and the flood level rim of the plumbing fixture for the 4 compartment sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). (P)

   Official report · Item 16B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.