INSPECTION REPORT Health Protection DSOG-BAHS9L

PREMISES NAME Mal Li Jang Sung		Tel: (604) 588-6100 Fax:
PREMISES ADDRESS 13648 105A Ave Surrey, BC V3T 2B3		INSPECTION DATE March 22, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seonghee Kwon		NEXT INSPECTION DATE March 25, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vacuum sealed packages of pork feet stored at room temperature. The operator stated that the food items were stored for three hours. Corrective Action(s): Store all packages inside the cooler at < or = 4C. All meats MUST be stored at < or = 4C or < or = -18C at all times to prevent spoilage. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cooking equipment stored directly inside the two handwashing stations in the main kitchen. Corrective Action(s): Remove the items. All handwashing stations must be free of any equipment to adequately wash hands. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Sliced onions stored in drain basket directly on dirty boxes. 2) Multiple food items stored uncovered inside the prep coolers. 3) Rice scoop stored in lukewarm standing water. Corrective Action(s): 1) Store sliced onions and other prepared food items in proper food grade containers. 2) Store all food items inside food grade containers with proper lids. 3) Store rice scoop inside ice water to prevent bacteria growth. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris in the following areas: - shelves of the dry storage area - underneath the dishwasher - near the wok station and fryer station - pooling of grease and water on the floors of the walk in cooler and near the dishpit Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule in hard to reach areas. Eliminate the pooling of water on the floors throughout the kitchen. Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation: Multiple food items stored in single use tin can containers or plastic containers. Corrective Action(s): Discard the tin cans and plastic containers. These items are meant to be used only once as they cannot be adequately sanitized. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometer inside the undercounter cooler in the main kitchen. The operator stated that he places the thermometer for 30minutes in each cooler to monitor temperature. Corrective Action(s): Place working thermometers inside ALL coolers. This is required to adequately monitor the temperature of all coolers. This is a repeat violation. Correct by: Two days. Violation Score: 1

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

Comments

- General sanitation is poor. Ensure to implement a regular cleaning schedule in the main kitchen, particularly in hard to reach areas (ie behind coolers, underneath the sinks). - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - High temperature dishwasher achieved 73.9C at the plate's level during the final rinse cycle. - Surface sanitizer available in designated buckets at 100ppm chlorine concentration (front/back) and in spray bottles at 200ppm QUAT concentration. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - FOODSAFE trained staff on duty. - No signs of pest activity at the time of the inspection. A professional pest control company inspects the premises on a monthly basis. The most recent report was dated March 14th, 2019 and implemented controls for cockroaches/mice. Note: Use of cardboard to line the floors is NOT recommended as it can collect water, grease and other liquids that can contribute to poor sanitation and attract pests. Use rubber mats instead. Temperature control: - All coolers: < or = 4C. Ensure to fully close ALL doors of coolers to maintain temperature < or = 4C. - All freezers: < or = -18C - All hotholding units (rice warmer, sauce) > or = 60C - Daily temperature log available and kept up to date.