INSPECTION REPORT Health Protection ALUI-BSZTBQ

PREMISES NAME Kokoro Tokyo Mazesoba		Tel: (604) 779-3112 Fax:
PREMISES ADDRESS 109 - 531 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE August 31, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jinhwan Kim		NEXT INSPECTION DATE September 02, 2020
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 = 38

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3 compartment sink was full with dirty dishes. There were used metal cups stored in 2 bus trays on a prep table counter. All of these dirty dishes were stored right next to where staff are using the large meat slicing machine to prep the cut pork. Corrective Action(s): Wash, rinse, and sanitize dishes regularly. Do not allow them to accumulate to the point where they have filled all 3 compartments of your sinks. Did not observe any staff dishwashing during the inspection. If this is a daily occurrence during meal periods, then you will need to reduce your menu or look at alternative methods to control the number of dirty dishes accumulating in your sinks. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Staff member was using large pork/meat slicing machine right next to the dishwasher, across from the 3 compartment sink, and right beside the walk in cooler entrance which is a high traffic area. 2) Chopsticks used to stir the noodles after they are put into bowls were being stored in murky/dirty water at room temperature. Corrective Action(s): 1) Your kitchen is too tight to use this large meat slicing machine during meal times (inspection was conducted after lunch period). Either ensure that meat is prepped outside of regular meal times or remove the machine and slice meat by hand. Manager discussed relocating meat slicer machine away from the dishwasher. 2) If you wish to re-use the chopsticks to mix the noodles inside your bowls, store them in ice water, not just cold water. This must be changed whenever the water gets murky/unclear. Otherwise, you will need to use fresh chopsticks every time. Correct by: immediately Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Pooled water and food debris on floor throughout dishwashing area. Corrective Action(s): Ensure to regularly clean and mop floors regularly. Correct by: Today Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Old dishwasher that no longer works being stored Corrective Action(s): Do not store any items that you do not need on premises as it is already very tight with limited space. Correct by: 2 days Violation Score: 5

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

Comments

Routine inspection conducted: As noted in the violations section, there are several concerns that need to be addressed. Kitchen is small and cannot currently accommodate the volume of dirty dishes that are accumulating or the amount of food prep occurring. Follow up inspection to be conducted. Repeat violations will result in further enforcement (ie. Ticketing, Closure) General comments: Handwash sink equipped with liquid soap, paper towels, hot/cold running water Walk in cooler at 3 deg C All other coolers at 4 deg C or less Walk in freezer at -19 deg C Hot holding at 60 deg C or greater