INSPECTION REPORT Health Protection CTIN-ATSUUF

PREMISES NAME Jo Ju Tofu Hotpot		Tel: (604) 297-0371 Fax:
PREMISES ADDRESS 4544 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE December 6, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zhuo Wen Zhou		NEXT INSPECTION DATE December 13, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rehydrated vermicilli noodles stored in undercounter cooler was measured to be 18C. All other food stored in this cooler were at 4C or colder. Corrective Action(s): Discarded rehydrated vermicilli noodles. Do not keep rehydrated noodles at room temperature. Serve food immeidately or keep in cooler at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Dishwasher measured to be 0ppm chlorine after two runs. 2) Several wet wiping towels observed to be kept on the counter. 3) Sanitizer bucket in the kitchen was measured to be 200ppm chlorine bleach. Corrective Action(s): 1) New bucket of sanitizer replaced and dishwasher was able to dispense 100ppm chlorine at end of inspection. Test strips container onsite is missing color grade to compare chlorine concentration. Please replace proper test strips. 2) Keep wet wiping towels in 100ppm bleach sanitizer when not in use.3) Use the test strip onsite to veirfy strength if unsure what 100ppm is. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Observed several inserts of raw meat stored on top shelf of undercounter cooler, above uncovered rehydrated vermicilli noodles. Corrective Action(s): Reorganize the shelf so that all raw meats are stored in the same (top and bottom) section of cooler OR raw meats are stored on the bottom of the shelf to prevent food from being contaminated. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Paper towel dispenser in kitchen handsink is not fully mounted on the wall, making it difficult to dispense paper towels. 2) Ceiling light by door of dry storage room is out. Corrective Action(s): 1) Please reinstall the paper towel dispenser in the kitchen handsink. 2) Please replace/repair noted ceiling light so it is adequately lit for cleaning. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Observed main kitchen staff with long nails on the thumb and index fingers (~1.5cm long). Corrective Action(s): Please trim all fingers properly as food handlers should have good personal hygiene. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Coolers: <4C Walk-in cooler: 4C, thermometer added in unit Rice: 64.8C Miso soup: 60C Tofu: 63C Bar cooler: 2-3C Ice machine appear to be maintained in sanitary condition, scoop stored outside Pearls being time tracked as per lot sheet on wall *Remember only 2 hours-> Dec 4 reading showed 3 hour room storage. Two hours max allowed only. Freezers: -14 to -18C *Note: one white chest freezer by door of dry storage room is being used to store pet food as favor for friend. Do not store items not required for restaurant operation in the restaurant. This chest freezer will no longer be allowed to store food used for the restaurant. No apparent signs of pest noted during time of inspection, back door closed at time of inspection Action pest services monthly, reports reviewed onsite ***Note: Back area around yard waste bin, there are a few opened styrofoam boxes filled with dirt and plantation growing. Operator informed it is her parent's vegetable garden (e.g. chinese vegetables and green onions) for their own consumption, not for restaurant. Please remove all vegetation from the facility as this is a source for pest.