INSPECTION REPORT Health Protection SDHI-CRQU5L

PREMISES NAME Puccinos		Tel: (604) 589-8769 Fax:
PREMISES ADDRESS 1014 - 7495 132nd St Surrey, BC V3W 1J8		INSPECTION DATE May 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anastasia Kotsovos		NEXT INSPECTION DATE May 15, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 22

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Ice machine filter and plastic parts inside observed with build-up of mold/mildew during inspection. 2. Meat slicer observed in unsanitary condition with food debris in and on the blade. Corrective Action(s): 1. Remove all ice from ice machine to be discarded. Clean and sanitize ice machine as per approved sanitation plan, with 100 ppm bleach solution. 2. Clean and sanitize the meat slicer as per approved sanitation plan. Ensure to maintain the meat slicer in a sanitary condition by cleaning and sanitizing after each use. To be corrected by: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer is available on site during inspection. Staff prepared fresh bleach sanitizer in bucket with wiping cloth during inspection which measured at 200 ppm chlorine concentration with test strip. Corrective Action(s): Prepare fresh bleach sanitizer in a spray botle and/or buckets (as per approved sanitation plan) at 100-200 ppm chlorine concentration to adequately clean and sanitize all food contact surfaces and equipment. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing station in back preparation area is not supplied with liquid soap and paper towel during inspection. Corrective Action(s): Add paper towel in the dispenser and soap in the liquid soap dispenser at the back hand washing station immediately to ensure staff are washing their hands properly and at adequate frequency while handling food. Maintain all designated hand washing stations with hot and cold running water, liquid soap and paper towel at all times to proper proper, frequenc hand washing by staff and prevent cross-contamination and foodborne illness. To be corrected by: immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed wearing one pair of gloves while completed multiple tasks (e.g. taking orders, handling food, touching cooler door etc.). Staff was educated during time of inspection and was observed washing hands afterwards. Corrective Action(s): Ensure all staff are trained on proper, frequeny handwashing procedures. Gloves ARE NOT a replacement for proper, frequent handwashing. Staff must change their gloves and wash their hands between each task to prevent contamination of food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of food observed stored on the back counter, thawing at room temperature from the freezer. Food surface temperature is measured at 0'C and food is observed still frozen. Staff placed the food in the 2-door cooler during inspection. Corrective Action(s): Do not store frozen potentially hazardous foods at room temperature for thawing. All potentially hazardous foods must be thawed using an acceptable thawing method, as per approved food safety plan (e.g. in the original packaging in a cold water bath, changing the water every 20 minutes). Storing potentially hazardous foods at room temperature can lead to time-temperature abuse which can cause foodborne illness. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site is not able to verify FOODSAFE Level 1 training during inspection. Corrective Action(s): At least one staff member must have FOODSAFE Level 1 training or equivalent in operator's absense, at all times. Staff must be able to verify training when asked by the health inspector. Submit proof of training for staff member on site to verify training. If the staff member's FOODSAFE level 1 training is expired, ensure they register for the next available course and submit the proof of application to the health inspector. To be corrected: immediately Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - All cooler at 3'C or lower - All freezers at -19'C or lower - No hot-holding observed during inspection - General sanitation is satisfactory during inspection (Except for noted violations) - Hand washing station at front service area and in washroom is supplied with hot and cold running water, liquid soap and paper towel - Low-temperature dishwasher measured at 50 ppm chlorine concentration with test strip - No signs of pests during inspection - All food observed covered and stored at least 6 inches off the floor - Chemicals are stored away from food Notes: - Follow-up inspection to be conducted on May 15, 2023 Please contact the health inspector for any questions or concerns.