INSPECTION REPORT Health Protection ABAI-BADPES

PREMISES NAME Cucina		Tel: (604) 291-9373 Fax: (604) 291-1333
PREMISES ADDRESS 4150 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE March 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rino Cioffi		NEXT INSPECTION DATE March 20, 2019
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 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): Two containers of meat sauce dated March 17 were cooling in the open display cooler. Staff member confirmed that they were cooling overnight. Internal temperature of meat sauces were 10.9C and 8.7C. Corrective Action(s): Open display case cooler is not intended for cooling. Staff member on duty confirmed that the sauces were not supposed to be there. Ensure foods are cooled from 60C to 20C within 2 hours (use ice wand, ice bath, small shallow containers...etc) to facilitate cooling, then transfer to a cooler unit to cool from 20C to 4C. Ensure temperature is monitored during cooling process to confirm critical limits. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted cooked prosciutto roll on the side of the hot holding table with no heating lamp above. Product had just been cooked within half hour and was approx 50C. Staff member reheated roll to 74C and placed it on the hot table and under the heating lamps. Corrective Action(s): Ensure all hot potentially hazardous foods is hot held on the hot table with lamps above to maintain 60C or higher. *Note: Potentially hazardous foods are only to be reheated once. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Noted croissants and pastries uncovered and open to the public by the cash register B) Noted 2 containers of meat sauce and 1 container of tomato sauce uncovered in the open display cooler case. Corrective Action(s): Keep all foods covered at all times. Do not leave any uncovered foods in areas where the public have direct access. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Flooring in front of cookline is burned B) No 'display only' signage noted for pizzas. This has been noted on previous reports. In the future, lack of signage to clearly identify pizzas at room temperature are display only will be cited as failure to maintain potentially hazardous foods at safe temperatures. Corrective Action(s): A) Repair/replace burned flooring as part of ongoing maintenance of the premises B) Ensure 'display only' sign for pizza at room temperature is always available. Violation Score: 1

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All coolers 4⁰C or less (upright two door in the back, under counter coolers, upright one door cooler, open face display in retail area...etc) Freezers less than -18C (three door freezer in retail area, undercounter freezer...etc) All hot holding higher than 60⁰C (foods on the hot holding table and soup) Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. General sanitation satisfactory. No obvious sign of pest infestation noted. Back door to premises was closed at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Manual ware washing procedures reviewed at time of inspection – no concerns. Drain plugs available. 200ppm quat available at souce and in spray bottles. No manual warewashing procedures taking place at time of inspection. Reminded staff to keep reusable wiping cloths stored in sanitizer solution to prevent microbial growth. Door to staff washroom is self closing