INSPECTION REPORT Health Protection BCUD-ACGPMH

PREMISES NAME Puccinos		Tel: (604) 589-8769 Fax:
PREMISES ADDRESS 1014 - 7495 132nd St Surrey, BC V3W 1J8		INSPECTION DATE August 3, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anastasia Kotsovos		NEXT INSPECTION DATE August 05, 2016
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 = 41

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Large roast beef found in cooler Corrective Action(s): Cooling must occur as rapidly as possible. This means taking large cuts of roasted meat, cutting it into smaller portions, then rapidly cooling it in a large cooler. Larger roasts kept whole cannot rapidly cool and will breed bacteria internally. This is particularly risky when meats are being used as sandwich fillings and have no further heat processing. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Numerous foods found left out at room temperature during inspection: All hazardous items in display cooler that has no cooling: pasta salads, sandwiches Items left out from breakfast rush found at room temperature: eggs, bacon, cheese Corrective Action(s): Hazardous items MUST be stored at 4C or below! Items not sold in lunch rush discarded. Eggs discarded at time of inspection Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Dishwasher was not sanitizing dishes at time of inspection. A large hole in sanitizer line was observed 2) Rags found throughout premise in poor sanitary condition, not getting stored in a sanitizer solution. Corrective Action(s): 1) All dishes must be sanitized! Rewash all equipment in dishwasher. Broken tube was fixed at time of inspection 2) Remove all rags from kitchen. Begin storing new ones in a sanitizer solution. Mix 1 cap (1 Tbs) of regular bleach in 1 gallon of water Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Found double stacked foods in standing 3 door cooler. Bowl of salad found on top of fresh lettuce. 2) Ice machine observed with a build up of mould/algea within. Scoops found stored in machine with dirty handle in ice Corrective Action(s): 1) Never double stack foods or food containers without a food grade barrier between. 2) As ice is consumed as any other food item, treat it as such! Keep ice scoops stored out of the machine in a clean container. To clean machine: turn off and empty, wash with small brush & warm soapy water, rinse away soap & debris, sanitize using a 100ppm chlorine solution in a spray bottle, allow to air dry. Discard first batch of ice. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Dishwasher was not functioning at time of inspection. A broken sanitizer line was found by EHO 2) Door seal broken in 3 door standing cooler Corrective Action(s): Dishwasher was repaired at time of inspection. Door seal to be replaced. Violation Score: 3

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

Comments

Please see above violations. As discussed, a number of these violations are repeat and/or preventable. - records need to be taken to monitor your equipment. This is to include all refrigeration systems, and a daily check of your sanitizer levels in the dishwasher. You must acquire test strips. - a malfunctioning display cooler is not grounds to temperature abuse foods. At a minimum, time stamping must be in use to ensure product doesn't sit out for an inappropriate amount of time. Any food left over from this one hour is to be discarded. Currently unlikely this practice is occurring. - unknown cleaning condition of meat slicer as it had just been used. Did not observe a sanitizer spray bottle at time of inspection. It is critical the meat slicer get thoroughly washed, rinsed, and sanitized after use (or if used continuously throughout the day, every 4hours). All coolers maintaining 4C or less.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-ACGPMH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Trans fats meet regulation
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment