INSPECTION REPORT Health Protection KMLN-BKVUQV

PREMISES NAME Jimmy's Place Restaurant		Tel: (604) 936-0779 Fax:
PREMISES ADDRESS G - 435 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE January 16, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Joong Hwon Shin		NEXT INSPECTION DATE January 27, 2020
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Found raw ground beef sitting on top of eggs in the cooler. 2. Found onions on the floor in the back Corrective Action(s): 1. Must keep raw ground beef on the bottom and eggs above to prevent contamination. 2. Must keep all foods off the floor at all times. CORRECT: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy grease build up noted in the kitchen around the grill, and on cooler doors. Corrective Action(s): A deep clean is required throughout the premises especially in hard to reach areas, under and between equipment in cooking line, as well as door fronts and handles. CORRECT: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Egg cartons and tin foil being used along side grill to absorb grease and cover surfaces, and cardboard is being used a floor mat. Corrective Action(s): Egg cartons tin foil are not to be used to catch oil or to cover surfaces, increase cleaning in the area instead. Cardboard is not to be used as floor mats use washable rubber mats instead. CORRECT: today Violation Score: 3

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

Comments

- Coolers were 4 C or colder - Freezers were - 18 C or colder - Hot holding was not on at time of inspection closing in an hour. - Hand sink had liquid soap, paper towel, hot and cold water - Spray bottle had 200 ppm chlorine - Dishwasher had a final rinse of 78C at the plate and 180 F at the gauge. NOTE: must time cycles wash is at 45 sec, and rinse is 15 sec. time for cycle starts when temperature is reached not when the button is pushed. - No signs of pest activity noted during inspection NOTE: remember cooling must be done in small portions and cool as quick as possible 60 C to 20 C in no more than 2 hours, than 20 C to 4 C in no more than 4 hours.