INSPECTION REPORT Health Protection JELR-BDQTCS

PREMISES NAME Zapoteca Mexican Grill & Seafood		Tel: (403) 618-3282 Fax:
PREMISES ADDRESS 15495 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE July 3, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jesse Spencer		NEXT INSPECTION DATE July 10, 2019
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] No No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Small volume of pre-cooked chicken (was cooked, cooled, processed, packaged, stored in cooler) is being reheated to 120 F for several hours. Corrective Action(s): Reheat hot food quickly (within 2 hours) to 74 C / 165 F. Food discarded during inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food in rice cooker (spiced rice) is at 55 C and was cooked, cooled, prepped this morning. Corrective Action(s): Do not use rice cooker to hot hold food unless food is quickly reheated to 74 C and the rice cooker is able to keep food temperature above 60 C once reheated. Rice was discarded during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Sous vide items (chicken and beef) must have food safety plans. Corrective Action(s): Review the BC Guidelines for Sous Vide cooking and submit your written food safety plan to Fraser Health. Note, for tenderized steak, the guideline page 14 stipulates 130 F for 112 minutes. Follow the guideline. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Flooring in dishwashing and bar area and floor in upstairs food storage room require cleaning. Filters above the cooking equipment require more frequent cleaning. Corrective Action(s): Clean floors and filters. Follow a written routine cleaning schedule. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottles in the bar are not labelled. Corrective Action(s): Bottles containing chlorine sanitizer were labelled during the inspection. Violation Score: 3

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

Comments

Coolers in main kitchen and bar are at 4 C / 40 F or colder. Coolers upstairs are at 4 C or colder with the exception of 2 door cooler (avocados, salsa storage) where air temp is > 4 C but food is at <4 C. Hot holding - all food in steam tables is > 60 C. See above regarding rice. Cooling - food safety plan criteria for quick cooling is good. Use a cold water bath or your ice wands to meet this criteria for cooling. Reheating - see above. Sous vide - see above. Hand washing station has liquid soap and paper towels in dispensers (bar and kitchen). Chlorine sanitizer is at >200ppm. Make fresh and keep between 100-200ppm. Dishwasher has a hot water final sanitizing rinse of >82 C at the gauge and > 74 C measured inside of the machine - good. Room upstairs is for food storage only (no food prep). Keep room clean. Keep copies of Food Safe certificates on site (new staff). Submit food safety plan for sous vide and if you plan to offer fish ceviche (discussed with Kitchen Chef/Manager and Operator). Pest control monitoring is in place. Reports available for review. Keep door to back kitchen closed as much as possible. If you plan to carry out any renovations, submit plans first to Fraser Health.