INSPECTION REPORT Health Protection JAHN-BDSS3D

PREMISES NAME Jimmy's Place Restaurant		Tel: (604) 936-0779 Fax:
PREMISES ADDRESS G - 435 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE July 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joong Hwon Shin		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

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed a container full of breakfast sausage being cooled at room temperature. The internal temperature measured 25C. The operator noted that the foods were cooked 2 hours ago. Corrective Action(s): Sausages were discarded at the time of inspection. Ensure that cooked potentially hazardous foods are stored in hot holding unit OR in cooler (4C) and then reheated properly before serving. Cooling should take place so that foods are moved to cooler as soon as they are not too hot to touch. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Observed chemicals (ie. motor oil) stored on shelves in the kitchen. Corrective Action(s): Find a designated spot for storing chemicals (away from the kitchen & foods). Violation Score: 3

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

Comments

- Hot & cold running water provided - Handsink is stocked - High temp dishwasher reached >71C at plate's surface - Hot holding foods (soup) measured >60C - General sanitation is satisfactory - Refrigeration units are equipped with thermometers - Temperatures of refrigeration units are adequate (4C coolers, -18C freezers) except for one of the beverage coolers where milk & creams are stored. Air temperature measured 7C at the time of inspection. Move the dairy products until temperature drops to 4C or below. - Chlorine sanitizer in spray bottles measured >200ppm while it measured 50ppm in the sanitizer bucket. Adequate sanitizing solution concentration is 100ppm (chlorine). Obtain test strips to ensure that adequate sanitizer concentration is maintained for proper sanitizing & prevention of chemical contamination.