INSPECTION REPORT Health Protection MBEK-BEZQ45

PREMISES NAME Maguroguy Asian Cuisine		Tel: (604) 560-1424 Fax:
PREMISES ADDRESS 320 - 2670 152nd St Surrey, BC V4P 1M8		INSPECTION DATE August 13, 2019	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Jin Hwan Park		NEXT INSPECTION DATE August 14, 2019
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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: What appears to be biofilm and/or mildew was observed on the interior surfaces of the ice machine. Corrective Action(s): Discard ice. Ensure interior surfaces are properly washed and rinsed to remove all biofilm/mildew, then properly sanitized. Ensure ice machine is properly cleaned and sanitized at a frequency required to prevent accumulation of biofilm/mildew, which may potentially contaminate ice. Date to be corrected by: Today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer was measured between 10 ppm and 50 ppm chlorine in back kitchen area. Corrective Action(s): Bleach was added and concentration was measured at 100 to 200 ppm chlorine. Ensure bleach water sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Ensure staff are following instructions on manual warewashing poster that is posted nearby. It is recommended to obtain chlorine test strips to verify concentrations. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed washing hands with gloves on. Corrective Action(s): Staff member instructed to discard gloves and wash hands prior to putting on a new pair of gloves. Ensure that all staff are following proper glove use and hand washing procedures to protect food from potential contamination. Gloves are single use and must not be washed or reused. Gloves must be changed as often as necessary to protect food from potential contamination. When changing gloves, discard worn pair of gloves, then wash hands with hot and cold running water, liquid hand soap, and single use paper towels prior to putting on a new pair of gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Within the dry food storage bins, scoops were observed with handles in contact with food. Single use take out bowls are also being used as scoops. Corrective Action(s): Ensure scoops are stored in a manner that protects food from potential contamination. Do not use takeout bowls as scoops as they are not designed for this purpose and are not intended to be reused, washed, or sanitized. Use scoops with purpose-built handles and store scoops in a way that prevents the handle from contacting the food product. Date to be corrected by: Today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Debris and/or dust was observed on walk in cooler walls and fan covers. 2. Debris observed on and within door seals for the following units: 4-door cooler, under counter freezer, preparation cooler, front under counter coolers (sushi area). 3. Accumulation of dried food debris observed on dry storage bins and lids located near enterance to kitchen and near 4-door cooler. 4. Debris observed along floor to wall junctions in prep area near 4-door cooler. 5. Debris observed on exterior surfaces of wall-mounted knife storage box. 6. Large amount of debris observed on floor of dry storage room. 7. Debris observed on surfaces of lower shelving located behind sushi preparation area. Corrective Action(s): Ensure the above-noted areas are properly cleaned to removed dust and debris. Dust and debris may potentially contaminate food and/or food contact surfaces, and may potentially attract pest activity. Date to be corrected by: August 19, 2019. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Peeling aluminum foil observed on metal shelving located near kitchen prep area and 4-door cooler. 2. Soiled newspapers observed on lower shelving located near under counter freezer. 3. Wooden pallet located on floor of dry storage room has an accumulation of debris and is showing signs of decay. Corrective Action(s): 1. and 2. Ensure that aluminum foil and newspapers are removed. These are not suitable surfaces as they are not intended to be washed and sanitized, and may deteriorate over time. Ensure all surfaces are smooth, non-absorbent, easy to clean, non-toxic, and suitable for the intended purpose. Date to be corrected by: August 19, 2019 3. Ensure wooden pallet is removed from the premises as it cannot be adequately cleaned. Date to be corrected by: August 19, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seals located on kitchen preparation cooler are deteriorated (lower portion). Corrective Action(s): Ensure new door seals are in place for this cooler. Cracked/deteriorated door seals may allow cold air to escape from coolers and are difficult to adequately clean. Door seals must be in good working order, smooth, non-absorbent, easy to clean, and suitable for the intended purpose. Date to be corrected by: September 13, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -17 to -19 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Hand washing stations (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at the utensil surface) - Wiping cloths stored in bleach water sanitizer at front at 200 ppm chlorine - No signs of pest activity observed at time of inspection - Temperature logs not maintained for August 2019-- ensure temperature records are maintained and up to date - Permit posted at front