INSPECTION REPORT Health Protection 226084

PREMISES NAME Dae-Ji Cutlet House		Tel: (778) 379-3088 Fax:
PREMISES ADDRESS B - 4883 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE June 20, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted 2 buckets of rice on the counter at room temperature. These rice are for fried rice dish only. ->The normal process for the rice dish is to cook rice first and cool less than 4 deg. C. Once cooled below 4 deg. C, the cold rice will get put out at room temp. for less that 2 hours while being used for the rice dish. ->For this process, the cooled rice must be discarded within 2 hours once the rice is put out at room temperature. ->Put out only smaller amount of rice at room temp each time. ->1 of the 2 buckets of rice was discarded (over 2 hours). Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach water (sanitizer) was available at the time of inspection. ->Prepare bleach water in a spray bottle at all time. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted the 2-compartment prep sink was being used as a pan washing sink. The staff stated food (vegetables and proteins) get washed in the back dishwashing sink. ->This is not acceptable since it can cause cross-contamination of food ->Do not use the back dishwashing sink for a food washing. ->Use the 2-compartment prep sink (in the kitchen) to wash foods. ->Clean and sanitize the 2-compartment prep sink prior to use as a washing (food) sink. Corrective Action(s): Violation Score:

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

Comments

*Note: -walk-in cooler @ 4 deg. C -stand up freezer @ -18 deg. C -undercounter coolers @ <=4 deg. C -Hot holding units >= 60 deg. C -Handsinks fully equipped with liquid soap and paper towel -Dishwasher (High Temp) >=71 deg. C on plate level *Recommendations: 1) Pre run the dishwasher at least 4 or 5 times before loading dishes. 2) Organize the dishwashing area to utilize more space.