INSPECTION REPORT Health Protection ALUI-B8WTLT

PREMISES NAME New York New York Greek Restaurant		Tel: (604) 572-4222 Fax:
PREMISES ADDRESS 301&302 - 6361 152nd St Surrey, BC V3S 3K8		INSPECTION DATE January 30, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dimitrios Chalioulias		NEXT INSPECTION DATE February 04, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of red sauce was left to cool on the floor beside the stove. Temperature of sauce was measured to be at 36 deg C. Corrective Action(s): Put pot in cooler immediately. Foods must cool from 60 deg C -->20 deg C within 2 hours, and 20 deg C -->4 deg C within 4 hours. Leaving a large pot of hot food to cool at room temperature will not meet these requirements. Use smaller/shallower containers or an ice bath to cool foods down quicker. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed chef who was wearing single use gloves on her hands, go to the handsink and wash her hands with the gloves still on. This is not the proper method: gloves must be removed, discarded, and hands must be washed properly with soap and water, and then new gloves put on. Corrective Action(s): Discussed this with chef. Note that even if gloves are worn, proper handwashing is required at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Boxes of cucumbers/vegetables stored on floor underneath the 2 compartment sink where dirty disihes are put/washed. 2) Boxes of food stored directly on floor in walk in cooler 3) Boxes of tomatoes stored on the floor in the handsink area. 4) Large pot of red sauce stored directly on the floor beside the stove. Corrective Action(s): Foods needs to be moved off the floor. This makes it easier to clean underneath them, and in terms of your walk in cooler, it will allow the cold air to circulate underneath your food properly. The walk in cooler is very full which can prevent proper cold air circulation; if food is unable to be stored properly, either the volume of food will need to be reduced or you will need additional coolers to store all of your food. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease/blackened debris observed underneath cooking line. Corrective Action(s): Clean underneath cooking line thoroughly. Remove any grease/debris. Correct by; Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Wooden counter cooler bottom compartment was intiially at 9 deg C internally. Corrective Action(s): By end of inspection, cooler was at 3.9 deg C. Monitor this cooler and ensure it is able to consistently maintain internal temperature of 4 deg C or less. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator not present. No staff on site have valid FoodSafe level 1. Corrective Action(s): There must be at least one staff at ALL times during kitchen operation that has FoodSafe level 1. If not, further enforcement action will occur. Correct by; immediately Violation Score: 1

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap and paper towels and hot/cold running water. Staff need to use this handsink (and not the dishwashing sink) for proper handwashing. Walk in cooler: 3.1 deg C Walk in freezer: -19.2 deg C Upright cooler by exterior door: 3.9 deg C Beverage cooler in bar area: 3.1 deg C Ensure to only fill prep cooler inserts halfway as they are not covered during lunch service due to high volume. Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle Bleach water in rag bucket at 100 ppm chlorine residual No hot holding at time of inspection No signs of pests at time of inspection Dry storage area ok Permit is posted with valid decal