INSPECTION REPORT Health Protection MLOO-BFUSQP

PREMISES NAME Murasaki Japanese Restaurant		Tel: (604) 461-7266 Fax:
PREMISES ADDRESS 254 Newport Dr Port Moody, BC V3H 4B9		INSPECTION DATE September 9, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jung Chan Ahn		NEXT INSPECTION DATE 2 Months
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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Basket of raw shredded yam was stored at room temperature. Corrective Action(s): Move the shredded yam to the cooler. Shredded yam and any other non-whole vegetables are potentially hazardous foods and must be stored in a cooler at ≤ 4°C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths are dry. Sanitizing of food prep surfaces only performed once per day. Corrective Action(s): Store wiping cloths in the buckets of sanitizer. Ensure food prep surfaces are cleaned and sanitized at least every 4 hours and every time a different type of food is being prepared (ie. vegetables and raw meat). Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and grease observed in the following locations: - Between, behind, and underneath cooking equipment - Ventilation hood filters - Cabinet surfaces opposite to cooking equipment - Wooden table opposite to cooking equipment Corrective Action(s): Clean all noted areas. Clean regularly to avoid accumulation of food debris and grease. Violation Score: 9

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (prep, stand-ups, sushi) are ≤ 4°C - Freezers (stand-up, chests) are ≤ -18°C - Hot holding units (rice, miso soup) are ≥ 60°C - Low temperature dishwasher is available. 50 ppm chlorine sanitizer detected. - 200 ppm bleach sanitizer is available in buckets with wiping cloths (after correction) - Dry storage is maintained - Ice machine is maintained. Ice scoop is stored properly. - No signs of pests observed during inspection - Premise is well lit - Permit is posted