INSPECTION REPORT Health Protection JSAS-AWNVCC

PREMISES NAME Jinya Ramen Bar		Tel: (604) 229-2477 Fax:
PREMISES ADDRESS 4575 Central Blvd Burnaby, BC V5H 4J5		INSPECTION DATE March 8, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Yen Te (Andy) Wu		NEXT INSPECTION DATE March 15, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Soups processed at room temperature overnight when closed. temperature cooling rates not verified for soup stocks equipment for rapid cooling of large volume soups not available. Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Provide multiple ice wands for soup stock cooling. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: fresh garlic kept in ice water for table service. additional containers of fresh bean sprouts stored at room temperature not needed for immediate preparaton. Corrective Action(s): dispense fresh garlic from the cooler - as single service for customers requesting fresh garlic. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: throughout premise multiple wiping rags left on counters without the use of sanitizer solution. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: back handsink - soap dispenser broken bar handsink - papertowel dispenser missing. Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: mutiple staff observed washing hands while wearing gloves, using water without the use of soap. Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.) Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels. When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: rice scoops stored in stagnant water between uses. staff eating meals on break at food preparaton stations in use. cardboard used to line shelving units in kitchen / walkin cooler. Corrective Action(s): Food utensils in constant use can be stored dry or on ice. Staff are to consume meals away from food preparation areas. Remove cardboard from shelving / counter tops Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: back sanitizer dispenser not functioning. Corrective Action(s): Repair quat feeder system to dispense 200 ppm Quat. Violation Score: 3

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

Comments

Notes: Food Safety Plan and Sanitation Plan to be developed for premise. obtain test strips for Iodine sanitizing dishwasher. Premise sanitation is satisfactory. High temperature sanitizing dishwasher 71 C achieved. Sanitizer spray bottles equipped with 200 ppm quat. Bar glasswasher 25 ppm Iodine. front quat feeder 200 ppm Quat. Walk-in Cooler 4 C, Walk- in Freezer -18 C, rice warmers 63, 64 C, soup stocks cooking: chicken 84 C, pork 82 C, pork 82 C, pork 79 C soups hot holding: chicken 68 C, vegetable 62 C, chicken 63 C, pork 62 C kitchen undercounter coolers: left 4 C, middle 4 C, right 4 C, open top 2 C, freezer - 12 C front soups: 62 C, 60 C, 66 C hot holding, 86 C, 79 C, 86 C, 84 C cooking. front undercounter coolers: left 1 C, right 2 C, back corner 4 C, freezer -4 C steamer 61 C beer walkin cooler 0 C, glass freezer - 5 C, drink cooler 1 C