INSPECTION REPORT Health Protection 245558

PREMISES NAME Full Ramen Japanese Cuisine		Tel: (778) 319-9883 Fax:
PREMISES ADDRESS 103 - 15925 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE April 20, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Xiao Yun Liu		NEXT INSPECTION DATE May 16, 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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Gravy in metal pot in stand up cooler internally probed at 8-9C at time of inspection. Gravy was made the night before Corrective Action: Gravy was voluntarily discarded by operator at time of inspection. Potentially hazardous food times must be cooled from 60-20C in 2 hours and 20-4C in 4 hours to prevent pathogen growth and toxin production Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At time of inspection a strainer was being stored in the kitchen handsink. Corrective Action: Strainer was moved at time of inspection. Handsinks must not be blocked or used for anything but washing hands. Employees must have easy access to handsinks to properly was their hands. Corrective Action(s):

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw whole onions were stored in stand-up cooler underneath raw meat items. Corrective Action: Onions were moved at time of inspection Raw meat should be stored below ready to eat items to prevent contamination Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Visible debris and grease underneath cook area, on prep cooler handles and prep cooler seals. Corrective Action: Clean and sanitize regular contact surfaces throughout the day. Ensure fry area is regularly monitored and cleaned to maintian sanitary conditions and to not provide food for pests Date to be Corrected by: Immediate Corrective Action(s): Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers were not available in any of the coolers. Corrective Action: Coolers must have thermometers to ensure temperatures are maintained at 4C or below Provide thermometers for coolers as soon as possible Date to be Corrected by: Immediate Corrective Action(s): Violation Score:

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

Comments

Handsinks an washrooms had hot / cold running water, liquid soap and single use paper towel. Fridge units (stand-up and prep cooler) measured at 4C or below Freezer units (stand-up and chest freezer) measured at -18C Hot-holding of rice measured at 80C (60C or above is required) Chlorine sanitizer in buckets and spray bottle measured at 200 ppm. High temperature dishwasher measured at 72.2C at plate level after final rinse Food items stored 6" of the ground Hood Ventilation was clean. Ice machine was clean with separatly stored scoops No pests at time of inspection. Foodsafe Training is valid.