INSPECTION REPORT Health Protection ALUI-B4PPTX

PREMISES NAME New York New York Greek Restaurant		Tel: (604) 572-4222 Fax:
PREMISES ADDRESS 301&302 - 6361 152nd St Surrey, BC V3S 3K8		INSPECTION DATE September 17, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Dimitrios Chalioulias		NEXT INSPECTION DATE September 21, 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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Jug of milk stored in the bar cooler was at 12 deg C. Corrective Action(s): Milk was discarded. All potentially hazardous foods/drinks must be kept at 4 deg C or less at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Observed the cook (who was wearing gloves) grab raw lamb pieces and raw salmon and place them onto the grill. Then, she rinse the gloves with water and grabbed a cooked meat skewer and put it into a takeout box for a customer. 2) Did not observe any staff washing hands once during inspection. All staff are wearing gloves and were washing the gloves instead of their hands. Staff go from washing/rinsing dishes, touching handles, touching the dirty sprayer used to rinse dishes, and then handling containers that contain food. Glove use is NOT a substitute for handwashing. Corrective Action(s): All staff need to be educated on proper handwashing. If they want to use gloves, they need to remove them and wash their hands and put on new gloves when switching between tasks. For example: when employees are rinsing dishes and they want to move to the food prep area, they must remove their gloves, wash their hands with liquid soap and warm water, dry their hands with paper towels, and then put on new gloves. Please note: Glove use is NOT mandatory for your kitchen, but handwashing IS. Correct by : Immediately Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Large container of cooked rotini pasta was placed on the dirty dishwasher rack to cool right beside the dishwashing unit. There are numerous sources of potential contamination if you put foods here: chemical from the dishwasher when it is being run, dirty dishes in the sink beside the rack, dirty water from spraying the dishes 2) Operator on site was cutting raw chicken. Right beside him was a staff member prepping cooked rice (that is ready to eat). There is a high risk of raw meat juices splashing/contaminating the cooked rice right beside it. 3) Uncovered containers of food in walk in cooler Corrective Action(s): 1) Move tray of cooked pasta immediately from this area. There should NEVER be any food for customers placed in the dishwashing area. (corrected during inspection) 2) Do not handle raw meats beside ready to eat foods at any time. If you do not have enough prep space, organize a time to do raw meat prep vs cooked food prep. 3) Cover all containers of food in walk in cooler Correct by: Immediately Violation Score: 9

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

Comments

Routine inspection conducted: Handsink equipped with liquid soap and paper towels and hot/cold running water. Staff need to use this handsink (and not the dishwashing sink) for proper handwashing. Walk in cooler: 3.9 deg C Walk in freezer: -13.5 deg C All other coolers at 4 deg C or less Ensure that inserts are only half filled at the line cooler (across from cooking line). Staff do not put lids on these food items as they go through them relatively quickly (cut tomatoes/veggies for the Greek Salad); foods left in these inserts for more than 2 hours must be discarded. Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle No hot holding at time of inspection General sanitation is satisfactory but requires continued attention underneath cooking line No signs of pests at time of inspection Dry storage area ok Manager on site and has valid FoodSafe level 1 Follow up inspection to be conducted

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B4PPTX
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:
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