INSPECTION REPORT Health Protection DSOG-AP9PYU

PREMISES NAME Famoso Neapolitan		Tel: (604) 560-9544 Fax:
PREMISES ADDRESS 15865 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE July 14, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ken Mitchell		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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (PHF) items stored at 14C inside the improperly working cooler in the pizza station. - cheese - food items containing dairy Corrective Action(s): Staff stored cold PHF items inside working cooler at < or = 4C. Cold PHF items stored in metal insert containers can be stored in ice. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Build up of food debris on cleaned wooden pizza pan. Corrective Action(s): Rewash and sanitize wooden pizza pan. Ensure all equipment, utensils, and other food contact surfaces are thoroughly scraped, washed, and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The prep cooler in the pizza station adjacent to the handwashing station was measured at 14C. Corrective Action(s): The manager stated that the technician has already been called for servicing today. Ensure this prep cooler maintains temperature < or = 4C at all times. Date to be corrected: Today Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All other coolers (walk in, prep, undercounter) < or = to 4C. - All freezers (undercounter) < or = to -18C. - Temperature log is kept and maintained. Ensure that all coolers maintain < or = 4C and take necessary corrective actions when temperature is above the acceptable temperature. - Most food items are stored in plastic insert containers with lids or plastic wraps - All hot holding units > 60C. - Low temperature dishwasher dispensed 100 ppm chlorine sanitizer at 49C at the plate's level. - Glasswasher dispensed 12.5 ppm iodine sanitizer. - Surface sanitizer available in spray bottles at 200 ppm QUAT solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. - Food items are covered with proper lids. - No signs of pest activity. - FOODSAFE certified staff.