INSPECTION REPORT Health Protection ALUI-AEFPD3

PREMISES NAME Taqueria Playa Tropical		Tel: (604) 544-5006 Fax:
PREMISES ADDRESS 334 6th St New Westminster, BC V3L 3A8		INSPECTION DATE October 5, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jose E Escobar		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap available at handsink in kitchen (along back wall). There must be liquid hand soap, hot/cold water, and paper towels at all hand sinks. Corrective Action(s): Staff placed bottle of liquid hand soap at sink. Keep one at each of your handsinks at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: oil/debris buildup under cooking line (especially under the stove on the far left). Corrective Action(s): Clean behind the cooking equipment thoroughly, including hard to reach areas. correction date: Today Violation Score: 3

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

Comments

Dishwasher achieved 50 ppm chlorine residual on rinse cyclen **Ensure bleach rag bucket has 100 ppm chlorine residual at all times. Staff was preparing it upon visit (inspection occurred prior to opening, the sanitizing solution for your towels/rags must be available from open to close). All temperatures satisfactory: Pop cooler: 3.2 deg C, beer cooler 3.2 deg C, stand up cooler across dishwasher at 4.0 deg C Walk in cooler at 3.6 deg C Under counter prep coolers at 2.3 and 3.0 deg C Hot holding units not filled at time of inspection Pork/chili soup was being cooled in individual plastic containers in cooler after being cooked (ensure that these containers of soup are cooled from 60 deg--20 deg within 2 hours, and 20 deg to 4 deg within 4 hours) Medium chest freezer: -20 deg C All other freezers at <-18 deg C Foods in cooler are covered Some fruit flies noted in dishwashing area, ensure all dirty dishes are cleaned promptly Ice scoop stored on top of bin