INSPECTION REPORT Health Protection ALUI-AQGPPG

PREMISES NAME New York New York Greek Restaurant		Tel: (604) 572-4222 Fax:
PREMISES ADDRESS 301&302 - 6361 152nd St Surrey, BC V3S 3K8		INSPECTION DATE August 22, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mike Karageorgiou		NEXT INSPECTION DATE August 23, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pot of bbq sauce left to cool on the floor. Sauce was at 45 deg C and operator indicated she was waiting for it to cool before portioning it into smaller containers as it was just cooked. Corrective Action(s): Ensure that your sauces (and all foods that you ned to cool) are cooled in the following manner: 60 degrees C ---> 20 degrees C (within 2 hours) and 20 degrees C ---> 4 degrees C (within 4 hours). **If food is found to be between 20 deg C -60 deg C for more than 2 hours, it will be discarded. *** Operator began portioning out sauce to move to cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Cartons of eggs in walk in cooler stored above vegetables (boxes of peppers, etc). Eggs are to be treated the same as raw meats. 2) Pot of bbq sauce left on floor without cover. 3) Large uncovered baked item in the walk in cooler left without a cover 4) Several buckets of food items stored on floor of walk in cooler. 5)Take out containers in plastic bag were left inside the dirty mop sink. Corrective Action(s): 1) Move eggs to lower shelf. 2) Cover bbq sauce pot and move off the floor. 3) Cover all food items in the walk in cooler 4) do NOT put any takeout containers in your mop sink at any time. move take out containers to appropriate storage area. Correct: Immediately Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Handsink equipped with liquid soap and paper towels and hot/cold running water Temperatures are satisfactory: Upright cooler by exterior door: 3 deg C Wooden counter cooler: 3.9 deg C (Ensure that inserts are only filled with enough food to use within 2 hour period) Walk in cooler: 3.3 deg C Walk in freezer: -12 deg C Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle Hot holding > 60 deg C General sanitation is satisfactory but requires continued attention underneath cooking line and in the walk in cooler (especially the cooler fans) Dry storage area ok No signs of pests at time of inspection Bleach water in rag bucket at 100 ppm chlorine residual