INSPECTION REPORT Health Protection AFOK-BBYUKF

PREMISES NAME Umami Ramen		Tel: Fax:
PREMISES ADDRESS 1 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE May 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Run Rong Nie		NEXT INSPECTION DATE May 09, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 59

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of deep fried chicken product was stored at room temperature and internal temperature of food product was at 27C. Cooked products need to be stored at 60C or higher. Food product was intended to be half cooked and re-cooked after when re-ordered by customer. Corrective Action(s): Operator claimed to have cooked the product within the hour. If foods are intended to be cooled, they must be cooled from 60C to 20C in 2 hours and then from 20C to 4C in 4 hours. Operator should have a time/temperature in place to demonstrate that foods are properly cooled and held at the appropriate temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Utensils and dishwasher were note adequately sanitized as they were being washed & sanitized in a low temperature dishwasher that achieved 0ppm of chlorine. Wiping rags were again noted to be stored directly on food preparation and not in a sanitizing solution. Corrective Action(s): Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed operator marinating raw chicken in batter with rubber gloves. The gloves were then washed and intended to be reused. Corrective Action(s): Rubber gloves are intended for cleaning purposes and not to be re-used for preparing of food products. Ensure disposable gloves are used and staff to practice proper hand hygiene through hand-washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of old food debris was noted in the following areas: - Under shelving units, - prep tables, - prep coolers, and - on shelving units for food. Corrective Action(s): Observation: General thorough cleaning is needed throughout the kitchen. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher that has been converted into a low temperature dishwasher was not in working order. 0ppm of chlorine was achieved after the final rinse cycle. Corrective Action(s): Have the dishwasher unit repaired or replaced to ensure there is a an adequate sanitizing cycle with either 50ppm chlorine or achieve a final rinse temperature of 72C at plate level. Violation Score: 15

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

Comments

Closure Order issued.