INSPECTION REPORT Health Protection MTRG-APLTH5

PREMISES NAME Mayuri Indian Cuisine		Tel: (604) 572-3255 Fax:
PREMISES ADDRESS 102A - 12677 80th Ave Surrey, BC V3W 3A6		INSPECTION DATE July 25, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ramakrishna Deva		NEXT INSPECTION DATE July 27, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During time of inspection, main yellow cooler running at ambient temperature of 12C, cooler was being used frequently and lunch rush still not over, as per operator During time of inspection, ambient temperature measured at 9C at coldest point Corrective Action(s): - Cooler temperature adjusted during time of inspection, operator has called for service - All potentially hazardous foods moved to colder coolers/ refrigerators (4C) during time of inspection by staff and operator - YOU CANNOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT IS REPAIRED AND COLD HOLDING FOODS AT 4C OR BELOW - Correction date: immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): During time of inspection, handwashing station located beside low temperature dishwasher lacking paper towels *REPEAT INFRACTION* Corrective Action(s): -Operator replenished paper towels during time of inspection - ALL handwashing stations must be equipped with hot/cold running water, liquid soap and paper towels at ALL times Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: During time of inspection, various food products (sliced peppers/ onions) located underneath paper towels Washing hands and then going to use paper towels may cause food products to be contaminated Corrective Action(s): - Staff moved food products away from paper towels to be protected from contamination during time of inspection - Operator will move location of paper towels to further protect foods from contamination Correction date: 1 day Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following observations were made during time of inspection: 1) Fan covers yellow cooler require cleaning, moderate - heavy dust build up apparent 2) Shelving within yellow cooler require cleaning, moderate debris build up on shelving 3) Common touch areas (handles, cooler doors, etc) had slight - moderate food debris accumulation Corrective Action(s): 1-3) Ensure that the above mentioned is wiped down, cleaned thoroughly and maintained on a daily basis Correction date: 1 week Violation Score: 3

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

Comments

- All handwashing stations equipped with hot/cold running water, liquid soap and paper towels (*except for the above noted) - All temperatures meet health requirements: * Line/prep coolers at 4C * Stand up freezers at -10C * Upright glass cooler at 4C * Upright stainless steel cooler at 4C * Main yellow cooler running warm during time of inspection, *see above noted infraction * Hot hot holding units maintaining temperatures of 60C or above - During time of inspection, two large containers of potato curry were being cooled in ice baths ( start time approximately 30 minutes ago) - Temperature logs available NOTE: Ensure for accurate record keeping - All foods kept at least 6" off the floor - Most foods kept covered/sealed with lids or plastic wrap in kitchen facility - Bleach solution available in facility, concentration at 100-200ppm - Low temperature dishwasher available, final rinse of chlorine sanitizer at 50ppm - No evidence of pests detected during time of inspection - General sanitation - focus on hard to reach areas