INSPECTION REPORT Health Protection ALUI-AW6UKZ

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 February 20, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mike Karageorgiou		NEXT INSPECTION DATE February 23, 2018
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several inserts in the prep cooler were at >4 deg C: 1) Olives: 8 deg C 2) Cut tomatoes: 7 deg C 3) Cheese: 8 deg C Also: -entire tray of potatoes in oil left out at room temperature -bucket of potatoes in water left out at room temperature Corrective Action(s): Chef said that all inserts were just placed in the cooler for lunch prep. Move these inserts to cooler and only bring out enough in the inserts for each meal service. Don't fill the inserts to the top, and whatever is not used must be discarded. Tray of potatoes moved to steamer and bucket of potatoes moved to walk in cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer not prepared at time of inspection. Corrective Action(s): Staff member prepared bleach water sanitizer (in rag bucket), at 100 ppm chlorine residual. Use 1 tsp bleach per 1 liter of water and keep available at all times throughout day, not just after meal service. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bucket of potatoes and box of cucumbers stored under the dishwashing sink. Corrective Action(s): Move these items to your cooler, do not store any foods under your sinks. Violation Score: 3

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 Upright glass door cooler by exterior door: 2 deg C Wooden counter cooler: 2.9 deg C on bottom Walk in cooler: 3.3 deg C All raw meats in walk in cooler stored on one side Foods in walk in cooler are covered Walk in freezer: -11 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 No signs of pests at time of inspection For the follow up inspection, ensure the following is done: 1) Food in prep inserts are not filled to top, and are at <4 deg C 2) Foods stored off the floor, and not underneath the sink 3) Foods are not being left out at room temperature for undetermined amount of time. 4) Bring copy of FoodSafe Certificate on site for all staff and keep it available. .