INSPECTION REPORT Health Protection MLOO-AVQV73

PREMISES NAME Maguroguy Asian Cuisine		Tel: (604) 560-1424 Fax:
PREMISES ADDRESS 320 - 2670 152nd St Surrey, BC V4P 1M8		INSPECTION DATE February 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jin Hwan Park		NEXT INSPECTION DATE February 09, 2018
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff member was observed to be washing wooden skewers to be reused for shrimp skewers. Corrective Action(s): Discard all used wooden skewers. They cannot be cleaned and sanitized properly and should be discarded after a single use. This is a repeat violation. Future observations of this will result in enforcement action (Correction order or violation ticket). Date to be completed by: Immediately and ongoing Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff member was observed preparing food using the hand washing station in the kitchen. Corrective Action(s): Do not use the hand washing station for preparing food. This sink should be used for washing hands only. Date to be completed by: Immediately and ongoing Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Mould growth observed in the ice machine. Corrective Action(s): Empty the ice machine and clean up the mould using warm water and soap. Date to be completed by: February 9, 2018 Violation Score: 3

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

Comments

-General sanitation is satisfactory -Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels -All coolers (walk-in, under counter, sushi bar) at < or = 4C -All freezers at (walk-in, stand up) at < or = -18C -All hot holding units at > or = 60C -Thermometers available in coolers and freezers -Temperature logs maintained regularly -High temperature dishwasher reached 74.9C at the plate level during final rinse -100 ppm bleach sanitizer available in buckets with wiping cloths -Dry storage is satisfactory -Ice scoop stored in separate container -Shellfish tags kept onsite and available for review -Washrooms provided to customers are clean and equipped with proper hand washing stations -No signs of pests observed during inspection