Select Page

16 violations for Beijing Bistro in El Dorado; Beef sauce visibly molded, 3 packages of eel not being thawed properly, fried chips stored in direct contact with boxes used to deliver raw chicken

16 violations for Beijing Bistro in El Dorado; Beef sauce  visibly molded, 3 packages of eel not being thawed properly, fried chips stored in direct contact with boxes  used to deliver raw chicken

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

El Dorado, KS

Beijing Bistro

1905 W CENTRAL
EL DORADO, KS 67042
316-321-9999

Kansas Department of Agriculture’s food safety and lodging program conducted an unannounced retail food inspection on 8/12/2020. As a result of that inspection, and due to the severity of the specific violations the Beijing Bistro was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 16 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • In the kitchen walk-in cooler there were 3 packages of eel, 1 package of yellow fin tuna, and 1 package of Escolar all thawing in vacuum sealed packages. The packages state “remove from packaging prior to thawing.” COS The kitchen manager confirmed the fish had been placed in the walk-in cooler to thaw less than 48 hours prior. The fish was removed from the packages and placed in food grade containers. Also in the walk-in cooler there was a plastic container of beef sauce that was visibly molded. COS The person in charge voluntary discarded the sauce. In the main line reach-in cooler there was an open package of ham slices and an open piece of ham stored unwrapped on the shelf that was not dated. The person in charge (PIC) was not able to determine when the ham was opened. COS The PIC discarded the ham.
  • In the walk-in cooler behind the restaurant raw beef was stored on wire shelves above RTE celery. COS The celery was moved to the produce storage side of the cooler.
  • In the main line reach-in cooler There was an uncovered container of raw liquid eggs stored on a shelf next to whipped butter and sauce mix no leakage observed. COS The raw liquid eggs were separated from RTE foods. In the walk-in cooler behind the restaurant there were 3 containers of raw liquid eggs stored on a wire shelf above cooked RTE peas and carrots and bottled water. No leakage observed. COS The peas and carrots and bottled water were moved to the other side of the cooler away from the raw animal proteins. In dry storage there were two boxes
  • Walk-in cooler in the kitchen there were several pans of raw marinating chicken stored on a wire shelf above several pans of raw beef with no lids. No leakage observed. COS The pans were rotated so the raw chicken was on the bottom shelf below the raw beef.
  • In the dry storage area there were two boxes of fried chips that were stored in direct contact with boxes that were used to deliver raw chicken in. Also in the walk-in cooler the fried chicken was stored in the same raw chicken boxes. COS The chicken and chips were moved to food grade containers and the boxes were discarded.
  • The facility does not have the supplier guarantee of parasite destruction from the fish supplier. The facility sells various fish raw and RTE as sushi. Not COS
  • There was a plastic container of cooked pork and onion soup stored on a shelf under the steam table that was 112 degrees. The person in charge stated after filling the soup pan in the steam table the contents of the plastic container would not fit and was placed on the shelf. It had been there for just over 1 hour. COS The soup was placed in the walk-in cooler to cool.
  • On a cart next to the grill there was a container of liquid raw eggs that were 71 degrees. The PIC stated the liquid raw eggs had been out at room temp for 45 minutes. COS The eggs were placed in the walk-in cooler for rapid cooling. In the refrigerated make table a full pan of cut cabbage was stacked on top of another full pan of cabbage.. The stacked pan was 45 degrees. The person in charge stated the cabbage had been stacked in the make table that way since last night. COS suggested not stacking pans in a make table. Discussed how the airflow is blocked from the stacked pan. The PIC voluntary discarded the cut cabbage. On the shelf above the prep area there was a pan of real butter that was stored at room temperature. The PIC stated the butter had been at room temp since yesterday. COS suggested using time as a control and to discard within 4 hours. The PIC voluntary discarded the butter.
  • In the walk-in cooler there were 3 pans of walnut sauce made with condensed milk that were confirmed by the PIC to be prepared yesterday morning over 24 hours prior that were not dated. COS The sauce was correctly dated. I In the reach-in cooler near the main line there were two packages of cooked duck that were confirmed to be cooked 2 days prior that were not dated. COS The duck was correctly dated. In the stand up reach-in cooler there were 2 pans of cooked chicken that were confirmed to be cooked 2 days prior that were not dated. COS The fried chicken was dated correctly. In the walk-in cooler behind the restaurant there were 2 bowls of prepared on site egg roll mix that was not dated. The PIC confirmed the mix was made 2 days prior. COS The mix was dated correctly.
  • The PIC stated the facility uses time as a control for the sushi rice that was holding at 101 degrees. There does not have a written procedure for using time as a control. COS provided TPHC procedure.
  • The PIC stated the facility uses time as a control for sushi rice that was 101 degrees. The rice was not marked with the time is was removed from hot holding. The rice was voluntary discarded and new rice was made and marked with time.
  • The PIC stated the sushi rice was removed from hot holding at 11 am. At 3:30 pm the rice was still in use. COS The rice was voluntary discarded.
  • In the walk-in cooler behind the restaurant jalapeƱo peppers were stored in direct contact with T-shirt style t ogo bags. COS educated staff and the jalapeƱos were moved to a food grade container.
  • The bar dish machine had no measurable concentration of sanitizer in the bar dish machine. The wrong chemical was connected to the machine. Instead of sanitizer it was degreaser. Multiple loads of glassware had been ran through the machine today prior to checking sanitizer strength during inspection. COS A chlorine sanitizer was connected to the machine and measured 50 ppm after cleaning the system out.
  • The bar hand washing sink was blocked by a blender and a bottle of drink mix. COS The blender and drink mix were moved.
  • The bar hand washing sink is being used as a drink dump sink. COS The person in charge got a bucket to dump drinks in.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler