INSPECTION REPORT Health Protection CTIN-AWLUS9

PREMISES NAME Cotto Enoteca Pizzeria		Tel: (604) 299-8002 Fax: (604) 299-8067
PREMISES ADDRESS 6011 Hastings St Burnaby, BC V5B 1R8		INSPECTION DATE March 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Mollica		NEXT INSPECTION DATE March 20, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Pizza toppings cooler (top one) with ingredients such as cheese are measured at 6C. 2) Garlic butter made in house were kept at room temperature all day. 3) Seafood toppings and alfredo sauce are kept on ice bath and were measured at 4-8C. Corrective Action(s): 1) Kitchen chef informed that the cooler was services less than a month ago and was reading fine. Please reservice the unit or find ways to keep potentially hazardous food at 4C or colder. 2) Garlic butter should be stored in refrigeration or hot holding unit. Lab testing will be required to ensure product is shelf stable. Keep garlic butter on ice for now. Check food safety plan. 3) Ensure all containers are in full contact with seafood toppings and keep these food items in refrigeration at >4C when not in use. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tomato sauce stored in hot holding unit were measured at 40C; meatballs kept warm over stove top were measured at 31-33C and sous vide eggs were kept at 125F/52C. Corrective Action(s): Kitchen chef reheated both tomato sauce and meatballs to 74C before hot holding at 60C. Please ensure that all staffs check hot holding temperatures and take corrective action accordingly. Follow sous vide eggs food safety plans as discussed. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: One meat slicer (left unit and not taken apart) appears to have some meat debris under the guard. Staff informs that meat slicers are cleaned and sanitized before and after use. Corrective Action(s): All staffs using the meat slicer must take apart the unit and properly clean and sanitize the meat slicer as discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Small egg spill in the walk-in cooler (corner under free standing rack) and some food stain from autosham. Corrective Action(s): Please clean and sanitize both of these areas. Violation Score: 3

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

Comments

General: All handwash stations: soap, paper towel, hot & cold running water available Prep coolers: 0-4C Walk-in cooler: 4C Walk-in freezer #1: -17C Walk-in freezer #2: -12C Standup freezers: -11C Liquor cooler: 8C Bar coolers: 4C -no alcohol served still, please post alcohol warning sign when alcohol is served Autosham in the back: not in use Ice scoop stored outside of ice machine, ice machine and bin appears to be clean Dishwasher (low temp): 100ppm chlorine measured, test strip onsite *Last record was Oct 2017, please have staffs take chlorine reading and record daily Glasswasher: 12.5ppm iodine measured Quats sanitizer in buckets and spray bottles: 200-400ppm Temperature logs are to date Thermometer onsite Food storage is adequate and off the floor No signs of rodent activity noted during time of inspection Aggressive Pest Control reports reviewed onsite, no concerns; visits are biweekly but reports are monthly Upstairs remains as office space, staff lockers and extra equipment storage; lounge area still has signs posted from City of Burnaby Shellfish tags are kept onsite *Remind staff about labeling as "F 29" was marked on boiled eggs for February 29th. **Infused oil discussed earlier is not going to be made; operator holding off for now. Please submit food safety plan if you plan to make infused oil and sell onsite.