INSPECTION REPORT Health Protection JGUU-CJ8STB

PREMISES NAME Taqueria Jalisco Restaurant		Tel: (604) 585-0322 Fax:
PREMISES ADDRESS 10675 King George Blvd Surrey, BC V3T 2X6		INSPECTION DATE September 13, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Esbayde Michelle Montano		NEXT INSPECTION DATE September 16, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Discarded 3.5 trays of raw shelled eggs (internal temperature 19.1C for unknown amount of time). DIscarded a batch of shredded pork (internal temperature 22C, held in ambient temperature for >4 hours). Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. (Repeated violation) Food contact surface sanitizer (bleach) was too strong and resulted in test strip bleaching out. 2. Observed a bag of onion stored directly on the floor. Corrective Action(s): 1. Chlorine concentration must be maintained at 100 - 200 ppm to prevent potential contamination of food and food contact surfaces. Excessive concentration of bleach may be toxic. To prepare 100 - 200 ppm chlorine sanitizer, add 1/2 teaspoon of bleach to 1 litre of water. Chlorine sanitizer prepared at 200 ppm at this time. 2. Relocate the bag. All products must be stored >15cm off the floor. Correct this by: immediately. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed two containers of raw intestine (stomach) thawing in an ambient temperature. Internal temperature still acceptable. Staffs initiated processing of the intestine. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The sandwich cooler was measured at 20C. Potentially hazardous foods in this cooler is discarded. Corrective Action(s): Do not store any potentially hazardous foods in the sandwich cooler. Service the cooler so that it can maintain foods at or below 4C. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: (Repeated violation) No staff on duty had FoodSafe Level 1 or equivalent certificate. Corrective Action(s): The facility must have at least one staff with valid FoodSafe Level 1 or equivalent certificate on site. Correct this by: immediately. Violation Score: 1

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

Comments

Routine inspection conducted: Hand washing station is fully equipped with hot and cold running water, liquid soap and paper towels. Ice machine in a sanitary condition. High temperature dishwasher's sanitizing cycle measured at 71C at the plate level. All coolers measured at 4C or less (see an exception in the violation section). Freezer measured at -18C. Hot holding measured at 60C or higher. General sanitation is adequate. No sign of recent pest activity noted at this time. Washroom in sanitary condition. Please contact your district health inspector if you have any questions regarding this report. Follow up inspection to be conducted on September 16, 2022, at 3:00 PM.