THE BEP CORNER

Inspection item: Inspection item 2-2D

Code .07(3)(b)

No paper towels dispensing from the front handwashing sink. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels supplied. //

Inspection item: Inspection item 4-1A

Code .04(4)(c)1(i)(ii)(iii)(v)

(vi)(vii)(viii)Raw chicken prepared on table with produce, spices stored below. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Produce and spices relocated. //

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Time/temperature controlled foods holding at 41F or less, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Tofu cooled to 41F. Other food discarded. //

Inspection item: Inspection item 8-2B

Code .07(6)(g)

Chlorine >200ppm in sanitizer solution for cloth towels. // Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanititzer discarded. . //

Inspection item: Inspection item 10D

Code .04(4)(d)

Multiple bulk food items removed from the original container not labeled with the common name (e.g., salt, oil, teriyaki sauce, soy sauce). Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Items labeled. //

Inspection item: Inspection item 12C

Code .04(4)(m)

Bucket with sanitizer solution for cloth towels directly on the floor. // Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Bucket removed from touching the floor. //

Inspection item: Inspection item 13A

Code .02(1)(d)

Most recent inspection report is not posted. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Inspection report issued posted. //

Inspection item: Inspection item 15B

Code .05(6)(f)

Warewashing sink used for raw chicken prep but there was dirty dishes in the sink and clean dishes on the drainboard. // A wawarewashing sink may not be used for handwashing. (Pf) However, a warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. (Pf) Corrective Actions: Clean and dirty dishes removed from sink. Clean dishes rewashed in the dishwasher. // Raw chicken prepared and removed from sink. //