INSPECTION REPORT Health Protection JCHY-C4AT39

PREMISES NAME Umami Ramen		Tel: (604) 498-3339 Fax:
PREMISES ADDRESS 1 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE June 24, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Run Rong Nie		NEXT INSPECTION DATE June 29, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 59

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Curry sauce observed to be improperly reheated in a hot-holding. Operator informed that the curry sauce was put in the hot-holding unit 1 hour ago from the refrigeration unit. Corrective Action(s): Reheat curry sauce to an internal temperature of 74C in a wok prior to putting it in a hot-holding unit that is able to hold at least 60C or higher. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Curry sauce in the hot-holding unit in the kitchen area measured at an internal temperature of 35.8C. Operator stated that it was put in the hot-holding unit an hour ago from the refrigeration unit. Tapioca pearls observed to be sitting at room temperature on the counter at the bar area and measured at an internal temperature of 27C. Operator informed that tapioca pearls was made last night. Corrective Action(s): Reheat the curry sauce to an internal temperature of 74C prior to putting it into the hot-holding unit that is holding at least 60C or higher. Discard the tapioca pearls. Tapioca pearls freshly made must be kept in a hot-holding unit able to hold at least 60C or higher or used up within 4 hours. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No approved sanitizer (e.g.: chlorine-based) available at the bar and kitchen area to sanitize food contact surfaces. Corrective Action(s): Prepare chlorine-based sanitizer buckets measured at 100-200ppm to sanitize food contact surfaces. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station at the bar area lack adequate paper towels. Handwashing station in the kitchen area was observed to be obstructed with noodle strainers and buckets. Corrective Action(s): Ensure paper towels is present in the handwashing station at the bar area. Remove noodle strainers and buckets from the handwashing station in the kitchen area. Handwashing stations must be well equipped with hot and cold running water, liquid soap, paper towels, and clear from obstruction to facilitate proper handwashing. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bucket of raw leeks observed to be stored directly on top of raw meat (i.e.: pork) in the walk-in cooler. Corrective Action(s): Store bucket of raw leeks above the raw meat where it does not come into direct contact with each other. Violation Score: 3 306 - 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. Corrective Action(s): Clean and disinfect underneath the deep fryer unit. Corrected by: June 29, 2021 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot-holding unit for curry sauce measured at 37C. Corrective Action(s): Increase the hot-holding unit to measure at least 60C or higher. Corrected by: Immediately. Violation Score: 3

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. Mask policy in place. Physical distancing sign and directional arrows in place. Sanitizer available for customer use. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Customer contact information collected for contact tracing purposes. Daily health check for staff conducted. Staff assign customer to tables to ensure proper physical distancing. Liquor sales cease at 10pm. Maximum 6 patrons per table. NOTE: Develop COVID-19 Safety Plan and have it readily accessible on-site. Indicate maximum occupancy limit within the facility in COVID-19 Safety Plan. Have a sheet documenting health checks of all employees before entering work. Post handwashing sign within the facility. Low-temperature dishwasher measured at 100ppm chlorine. Walk-in cooler, stand-up cooler, and under counter cooler measured at 4C. Stand-up freezers and chest freezers measured at -18C. Rice cooker measured at 72C. Report emailed due to COVID-19 pandemic.