INSPECTION REPORT Health Protection JCHY-C4JNPB

PREMISES NAME Umami Ramen		Tel: (604) 498-3339 Fax:
PREMISES ADDRESS 1 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE July 2, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Run Rong Nie		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of food debris and grease observed underneath the deep fryer unit in the kitchen area. THIS IS A REPEAT VIOLATION. Corrective Action(s): Clean and disinfect underneath the deep fryer unit. Corrected by: next routine inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Several floor tiles underneath the deep fryer are missing and not intacted. Corrective Action(s): Re-surface the floor tiles underneath the deep fryer for ease of cleaning. Corrected by: next routine inspection. Violation Score: 3

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

Comments

Follow-up Inspection conducted today for report#JCHY-C4AT39. The following infractions in report#JCHY-C4AT39 have been corrected. -COVID-19 Safety Plan (i.e.: Communicable Disease Plan) developed and available on-site. -Maximum occupancy limit of 50 indicated in COVID-19 Safety Plan. -Health Check of staff documented daily. -Handwashing sign posted within the facility. -All handwashing stations are well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing stations are clear from obstructions. -Chlorine-based sanitizer buckets measured at 200ppm available at the bar and kitchen area. -No tapioca pearls made at the time of inspection. Operator informed that tapioca pearls are made daily and kept for 2 hours under room temperature after which is discarded. New batch of tapioca pearls are made every 2 hours. -Sauce hot-holding unit in the kitchen measured at 68C. Curry sauce in hot-holding unit measured at 65C. -Operator informed that all sauces that is being hot-held must be re-heated to a boil prior to putting it in the hot-holding unit. -All ready-to-eat foods and raw vegetables are stored above raw meat in walk-in cooler. Raw meat in the walk-in cooler is covered. Walk-in cooler measured at 4C air ambient temperature. Emailed report due to COVID-19 pandemic.