INSPECTION REPORT Health Protection MBEK-B9KVD9

PREMISES NAME Menzou Ramen		Tel: (778) 291-1811 Fax:
PREMISES ADDRESS 104 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE February 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hai Chi (Jason)		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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available for hand washing station in bubble tea area. It was stated that paper towels had run out and that current paper towel rolls do not fit the paper towel holder. Corrective Action(s): Paper towels placed temporarily on counter near hand sink until appropriate paper towel rolls for holder arrive. Ensure that at all times, all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat stored in a tupperware container was stored above a container of seaweed (ready-to-eat) within the preparation cooler. Container was not leaking. Corrective Action(s): Raw meat was transferred to the lowest part of the cooler. Ensure that raw animal products are not stored above ready-to-eat items to protect from potential contamination (e.g. dripping juices if containers/bags leak). Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -16 to -18 degrees C - Hot holding rice and meat internal temperature at 60 degrees C or more - Cold holding units equipped with thermometers. A probe thermometer is available on site for internal temperature checks. - Equipment and utensils in sanitary condition. Scoops stored safely. - Proper thawing procedures observed to be in use. - Both hand washing sinks were observed to be unobstructed - High temperature dishwasher measured 79 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at utensil surface) - Wiping cloths stored in bleach water. Note: Test strip started to slightly bleach out when tested (over 200 ppm chlorine). Solution was diluted at time of inspection to 200 ppm chlorine. - No signs of pest activity observed at time of inspection - Washrooms maintained in clean condition - Permit posted in view of customers Note: Bleach bottle observed on site was labeled as "concentrated." Please be advised that the measurements for the preparation of a 100 to 200 ppm chlorine solution apply when using 5.25% sodium hypochlorite (non-concentrated household bleach). If concentrated bleach is used, ensure that solution is diluted accordingly to a 100 to 200 ppm chlorine solution and verify with test strips. Otherwise, use non-concentrated household bleach at 5.25% sodium hypochlorite.