INSPECTION REPORT Health Protection KMLN-BJAUT3

PREMISES NAME Hongdae Korean Restaurant		Tel: (604) 492-1211 Fax:
PREMISES ADDRESS 101 - 403 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE November 26, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jin, Soo Hong		NEXT INSPECTION DATE December 03, 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: High (≥30) Total Score = 60

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Found large pot of soup in the cooler. Corrective Action(s): Must cool foods in SMALL portions as quickly as possible, portion out large soup pot into small containers. Cool foods to 20 C in less than 2 hours at room temperature, then cool to 4 C in less than 4 hours in the cooler. DO NOT place large pots directly into cooler. CORRECT: immediately Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found rice cakes to be sitting at 17 C, advised less then 2 hours. Corrective Action(s): Must keep all potentially hazardous foods at or below 4 C. Purchase a small cooler to keep items up front in the cooking area if needed, otherwise only pull out small portions that can be used up quickly and then refill container. CORRECT: today Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Was advised only use bleach at the end of the day. 2. Wiping rags were sitting out on counters and cutting boards. Corrective Action(s): 1. Must use chlorine bleach sanitizer at least every 4 hours on surfaces that are used continually, and after each use if not using for a while. 2. Must keep all wiping rags in the chlorine sanitizer buckets, pull rag out as needed wipe surface and place back into the bucket. CORRECT: immediately Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff touching hair, clothing, cooler door handles without removing gloves nor washing hands. Corrective Action(s): Must remove gloves every time they are dirty, then wash hands with liquid soap, paper towel and warm water. Remind all staff of proper hand washing. CORRECT: Immediately Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Found box of cabbage on the floor. 2. Found items put away with out cover. 3. Found blanket in cooler used to cover food items. 4. Found containers frozen with water in the freezer that are used by staff to cool down by rubbing on themselves. Corrective Action(s): 1. Store all food at least 6" off the floor. 2. All food must be covered with lid, tin foil or plastic wrap when put away. 3. Do not use blanket to cover food to regulate food temperature. Remove from cooler and premises. 4. Remove all containers used as personal ice packs from freezer with food. if wish have such items must purchase a separate small freezer that does not have food for the restaurant. CORRECT: today. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Air conditioning vent tubing was still in place in the ceiling hatch vent, and vent was open. Both the open vent and the air conditioning vent could allow the entrance of pests such as mice and rats. Corrective Action(s): Remove air conditioning vent from the ceiling hatch, and keep ceiling hatch closed to prevent the entrance of pests. CORRECT: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Found food and grease accumulation in hard to reach areas, (i.e. under, behind, and between cooking equipment, shelving/tables, and on the walls. Corrective Action(s): Heavy cleaning required throughout the premises, including under, between and behind all equipment. CORRECT: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Found black non food grade hose being used to fill the large pots on the stove. Hose appears to be of a mechanical design Corrective Action(s): Remove black hose and replace with a food grade water hose, usually white in color. CORRECT today Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Found multiple items not required for business, i.e. shopping cart, equipment, old air conditioning vent unable to access mop sink. Corrective Action(s): Remove all items not required for daily business so there is more room in the kitchen and the mop sink is accessible. CORRECT: 1 week (mop sink needs to be accessible today). Violation Score: 3

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

Comments

- Coolers were all 4 C or colder - Freezers were - 15 C or colder - Hot holding was 60 C or hotter - Temperature records were up to date - Hand sinks had liquid soap, paper towel, hot and cold water. - Sanitizer buckets had 200 ppm chlorine, just not using for wiping rags - Dishwasher had a final rinse of 180 F and 79 C at the plate. - No signs of pest activity noted during inspection. NOTE: may need to purchase a couple small coolers to help with maintaining temperature of food items (i.e. pork and rice cakes) NOTE: no food handling is to take place in the office as there is no hand sink, move items for portioning and scale out into the kitchen by the hand wash station.