INSPECTION REPORT Health Protection JMAA-B4CSU2

PREMISES NAME Mal Li Jang Sung		Tel: (604) 588-6100 Fax:
PREMISES ADDRESS 13648 105A Ave Surrey, BC V3T 2B3		INSPECTION DATE September 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hyung Sook Cho		NEXT INSPECTION DATE September 10, 2018
INSPECTION TYPE Follow-Up
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] No Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Poor food handling practices observed at time of inspection: 1. Container of pork hock with bloody water stored on the floor. Chef states that the water is replenished periodically to "drain out the blood" from the pork hock. 2. Container of raw chicken stored outside at room temperature approximately 1 hour ago. Chicken was ~ > 10C. 3. Lower compartment of prep cooler at approximately 8.5C with minced garlic and cooked meat. Corrective Action(s): DO NOT store any raw meats at room temperature. Either cook it or keep it cold in a cooler. 1. Not an acceptable practice. If you wish to immerse pork hock in water for extended periods of time, it must be kept cold in a cooler. 2. Raw chicken placed immediately back into the walk-in cooler. Do not store raw chicken outside as bacteria that make people sick could grow. 3. Aforementioned items were placed immediately inside the walk-in cooler, as they must be stored at 4C or less. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Organization of walk-in cooler needs to improve - vegetables stored on same shelf as raw chicken. Corrective Action(s): Vegetables moved to other side of walk-in cooler. Ensure that raw chicken remains separate from vegetables to prevent cross-contamination. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shrimp and squid defrosting in prep sink near dishwasher in a bucket in pooling water. Corrective Action(s): Do not defrost in prep sink near dishwasher, as the sinks are reserved for warewashing. Shrimp and squid defrosted under cold running water at time of inspection. You are not allowed to defrost with pooling water, as bacteria can accumulate over time. Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Cockroaches observed on traps as per previous inspections near bar area and front service area. Professional pest control company still comes, although infestation continues to be present. No food contact surfaces or tables affected. Corrective Action(s): Remove cockroaches from traps and continue monitoring for infestation. Continue to coordinate with professional pest control company every 2 weeks, and keep all invoices and reports for review. Ensure that your facility remains at a high level of sanitation and to avoid any pooling water or liquids. Date to be corrected by: Ongoing Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lid of prep cooler was open at time of inspection. When lids closed, the temperature was still at approximately 8C. Corrective Action(s): All potentially hazardous foods removed from prep cooler. Repair or adjust the cooler so that it maintains 4C or less, then contact the public health inspector for a follow-up. Do not place any potentially hazardous foods (meats, seafood, minced garlic, etc.) in the cooler until a follow-up has been completed. Date to be corrected by: Mon, Sept 10 Violation Score: 3

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

Comments

Follow-up inspection conducted to verify compliance with the Food Premises Regulation of BC. Premise is in improved sanitary condition to previous inspections, and handwash stations are no longer obstructed. These repeat violations are no longer present - however, better food handling practices need to be observed. 1. Temperatures - Walk-in cooler at 4C - Walk-in freezer at -18C or below - Dessert cooler outside bar area at 1C - Cooler inside bar area at 3C - Mini cooler in kitchen at 3C - Prep cooler at approximately 8C (see violation code above) 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing pail at 200 ppm - Utensils and equipment on premise generally maintained in satisfactory sanitary condition - High-temperature dishwasher sanitizes at 74C at the plate (final rinse cycle) 3. Storage - Chemicals stored separately from other food products - Dry storage area is decently organized, with all food items elevated off the floor 4. Pest Control - Facility contracts professional pest control company to conduct bi-monthly checks. Email latest reports to public health inspector at jeffrey.ma@fraserhealth.ca 5. Administrative - Permit posted and up-to-date A follow-up inspection will be conducted to ensure that issues discussed (defrosting of food, storage of food at room temperature) are resolved and that cooler is fixed.