INSPECTION REPORT Health Protection ZDER-AHCVD2

PREMISES NAME Rozzini's Restaurant		Tel: (604) 544-3200 Fax: (604) 544-3201
PREMISES ADDRESS 211 Ewen Ave New Westminster, BC V3M 5Y3		INSPECTION DATE January 6, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike Think		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut limes, lemons, celery left out on bar at room temp. Corrective Action(s): Ensure all PHF are maintained at or below 4 C. Fruits and veggies become PHFs once processed/cut and must be kept at or below 4 C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Large tin can used for measuring out dough left in bulk flour bin 2. Light bulbs not covered through out food prep areas 3. Cans of pop, Clamato juice, pineapple juice and tonic water stored in bar ice bin. 4. Cheese and sliced garlic stored under 3 containers of raw meats - left prep cooler Corrective Action(s): 1. All scoops and measuring devices must have handles to prevent contamination of the food by hands. Tins can rust if wet and can contaminate food. Replace tin with proper measuring device with handle. Do not store in bulk bin. (Corrected During Inspection) 2. All bulbs in food prep areas must have protective covers/sleeves to prevent physical contamination of food if damaged. Install sleeves over bulbs. Correction date: 2 weeks 3. Ice used in beverages must be protected as food. Do not store bottles/cans or other materials in ice bin to prevent contamination of the ice. (Corrected During Inspection). 4. Ensure all ready to eat foods are stored above or separate from raw bloody meats. Food in left part of cooler re organized. (Corrected During Inspection) Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # MTRG-ACPTK8 of Aug-10-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1.) Low temperature dishwasher was not dispensing at least 50ppm during final rinse - Operator called service tech during time of inspection (tube will be replaced) - Staff primed sanitizer line and adequate concentration was finally measured 2.) No chlorine sanitizer solution at 100ppm concentration available during time of inspection - Solution made during time of inspection)

Comments

Routine: -Handsinks fully supplied with hot & cold water, liquid soap and paper towel -Prep cooler 1: 2 C / 2: 1 C / pizza prep: 3 C -Walk in cooler: 3 C -Front 3 door cooler : <=4 C / Freezer: -15 C -Freezers: -18 C -No hot holding conducted during inspection -Sanitizer bucket with wiping cloths noted 100 ppm chlorine -Low temp dishwasher noted 50 ppm chlorine at the plate *Sani jug running low, replaced during inspection and properly primed by operator -No signs of pest activity noted during inspection - back screen door available for hotter months *No pest control devices noted - Recommend pest control devices be install or contract with pest control company be made to prevent possible pest infestation -General sanitation satisfactory -FoodSafe certified staff Note: *Reminder for payment of Health Permit due April 1, 2017.