BEIJING GARDEN
832 W FLAGER STREET
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/22/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling at front counter. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers of oil not stored at least 6 inches off of the floor by back exit door. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed oil container on floor at cook line. Observed containers of cooked chicken inside walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water by rice warmer at kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed wonton stored inside a thank you bag at front counter reach in freezer. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (46F - Cold Holding) on top of containers at cook line and fresh garlic in oil (64F - Cold Holding) on top of cook line. As per operator for approximately 30 minutes prior, advised operator to not stacked on containers. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (87F - Hot Holding) under prep table at cook line, as per operator for approximately 1 hour prior.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside walk in cooler no date marked, as per operator for more than 24 hours prior. Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at front counter handwashing sink. Operator turned hot water on. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/22/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 8/20/2024
High Priority
4
Intermediate
6
Basic
10
Total
20
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage throughout kitchen. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line shelf. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler across cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets inside reach in cooler across cook line in disrepair.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers of oil not stored at least 6 inches off of the floor by back exit door.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed diced ham not covered inside walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with grease accumulation at cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler throughout kitchen.
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed wonton stored inside a thank you bag at front counter reach in freezer. Observed raw chicken and raw beef stored inside a thank you bag at walk in cooler. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over diced ham at walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans sprouts (52F - Cold Holding); fresh garlic in oil (64F - Cold Holding) on top of reach in cooler at cook line. As per owner for less than 1 hour prior, coached owner on correct procedures and placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CFM unaware of reheating temperature, coached operator on correct temperature.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands inside 3 compartment sink at front counter.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper at hand washing sink. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken with no date marking, as per operator for more than 24 hours prior.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand washing sink, operator turned hot water on. Corrected On-Site
Food safety inspection conducted on 8/20/2024 revealed 20 total violations (4 high priority, 6 intermediate, 10 basic).
Inspection on 4/19/2024
High Priority
2
Intermediate
1
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Mop sink. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed buckets of raw meat inside walk in cooler floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelves throughout, Observed mold like Substance to all kitchen door gaskets, RIC.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front cooking area cooler. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most RIC throughout
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of bronchial support medication inside walk in cooler.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed most raw foods in contact with nonfood grade bags inside walk in cooler. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
Food safety inspection conducted on 4/19/2024 revealed 13 total violations (2 high priority, 1 intermediate, 10 basic).
Inspection on 1/25/2024
High Priority
1
Intermediate
3
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food located inside food storage containers of sugar and msg at dry storage rack. Employee removed plastic containers stored inside food storage bins. Corrected On-Site
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair located at dining area of restaurant establishment.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed missing cold water faucet handle at mop sink, next to three compartment sink at kitchen area.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed food containers of raw chicken wings, raw shrimp and shredded cabbage stored on floor inside walk in cooler. Observed cases of plastic water bottles stored on floor behind front counter.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon/scoop in standing water at 81F, located next to rice cooker.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled floor fans at kitchen area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues located, across from cookline.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface located, across from wok cookline, at kitchen area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed white plastic spoons stored next to rice cooker, not stored inverted.
- 08B-12-5:Basic - Stored food not covered. Observed a food storage container of uncooked rice, stored at dry storage, near handwash sink, not kept covered.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed discarded equipment and plastic containers at outside back area of restaurant establishment. Advised to operator to discarded any unused equipment/containers immediately.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of cornstarch w/ water, msg and salt not labeled, located at cookline.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed bok choy stored in a regular " Thank you" grocery bag located in walk in cooler.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided to operator at time of inspection. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed employee reporting agreement form and provided to operator for employees to sign at time of inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/25/2024 revealed 16 total violations (1 high priority, 3 intermediate, 12 basic).