INSPECTION REPORT Health Protection JELR-AW5UZB

PREMISES NAME Emilio Finatti Sicilian Pizzeria		Tel: (604) 542-2522 Fax:
PREMISES ADDRESS 5 - 15223 Pacific Ave White Rock, BC V4B 1P8		INSPECTION DATE February 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tony Tapsas		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small volume of potentially hazardous foods is being stored in the small 2 door prep cooler. Air temperature is 6.0 C and food temperature is 5.8 C - 6 C. Corrective Action(s): Immediately store all potentially hazardous foods at 4 C or colder. Move dressings, sauces, and cheeses to an alternate cooler. Do not store any potentially hazardous foods in the 2 door prep cooler as it is not keeping food at the correct temperature. The is a repeat request. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Slicer used to slice produce etc. has food debris on the back of the blade and in the upper guard area. Corrective Action(s): Provide a brush to remove all food debris and then wash, rinse, sanitize (use your chlorine sanitizer at 100-200ppm), and air dry the slicer as soon as possible (before next use) and after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen walls, shelves, coolers (fan covers), and walls/ceiling require cleaning. Corrective Action(s): Thoroughly clean entire kitchen including walls, ceiling, and in hard-to-reach areas. Follow a routine cleaning schedule. Violation Score: 9

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

Comments

Routine check: Coolers are at 4 C or colder with the exception of the 2 door prep cooler (see above). Hand washing station has liquid soap and paper towels. The dishwasher has a chlorine sanitizing rinse - 50ppm detected. Wiping cloths are stored in a chlorine sanitizing rinse - good. Sanitize work surfaces after use or every 4 hours. No hot holding during inspection. Note: At least one person per shift must have level 1 Food Safe certification.