INSPECTION REPORT Health Protection 238214

PREMISES NAME Full Ramen Japanese Cuisine		Tel: (778) 319-9883 Fax:
PREMISES ADDRESS 103 - 15925 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE April 18, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Xiao Yun Liu		NEXT INSPECTION DATE April 23, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Rice scoop was stored in room temperature water. Corrective action: Ensure rice scoop is stored in water at 4C or lower to prevent pathogen growth. Operator replaced water during inspection. 2) Ice cube tray in ice machine had debris accumulated on it. Corrective action: Ensure ice machine surfaces are cleaned and sanitized frequently to prevent pathogen contamination. Operator discarded ice. 3) Vent hood had grease accumulation. Operator stated cleaning services would come in tonight, which was shown on vent hood service sticker. Corrective action: Ensure vent hood is cleaned regularly to prevent debris and smoke accumulation in food prep area. Date to be corrected by: 2018/04/18 Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Comments: -Prep cooler measured at 4C on top and bottom compartments. -Upright glass door cooler: 4C. -Chest freezer: -20C. -Upright freezer: -18C. -Hot-holding units (rice cooker) was measured at 66C. -Beverage cooler: 4C-Food items were cooled in shallow containers in the cooler. -Thermometers were available and working in all coolers. -High-temperature dishwasher final rinse temperature was measured at 74C at plate's level. -Handwash station was supplied with hot & cold running water, liquid handsoap and single-use paper towels. -Bleach sanitizer in bucket and spray bottle measured at 100ppm. -Food items were stored in food-grade containers. Raw proteins were separated from ready-to-eat foods. -General sanitation was satisfactory. -No signs of pests were observed. -Washroom was clean and equipped with handsink with hot & cold running water, liquid handsoap and single-use paper towels. -Food safe Level 1 - certified staff available on-site. (valid until July 2023). -Permit was posted conspicuously. Recommendations: -Keep all detergent and chemicals separated from food containers. -Avoid cardboard boxes on the floor so floor can be adequately cleaned.