INSPECTION REPORT Health Protection MBEK-B7BVKY

PREMISES NAME Menzou Ramen		Tel: (778) 291-1811 Fax:
PREMISES ADDRESS 104 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE December 10, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hai Chi (Jason)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen hand washing station that is located near the dishwashing area was obstructed by two bags of noodles at the start of the inspection. Corrective Action(s): Photos taken. Bags were removed by staff and placed into cooler. Ensure that at all times, all hand washing stations are easily accessible and properly supplied. Do not store any items in the hand washing stations as they are designated for hand washing ONLY and must be available to staff at ALL TIMES. This is a REPEAT violation. CORRECTION ORDER ISSUED. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large bucket of raw meat and bags of noodles observed thawing at room temperature. Surface temperatures measured 0 to 6 degrees C. Corrective Action(s): Items placed into cooler at time of inspection. Ensure that potentially hazardous foods are thawed properly to limit the growth of potential pathogens and/or toxins, which may not be destroyed by cooking. Violation Score: 1

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

Comments

Follow up to Rpt # MBEK-B76W3Z. - Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Bleach water sanitizer available at approximately 200 ppm chlorine. Wiping cloths stored in sanitizer - Hot holding internal food temperatures measured greater than 60 degrees C. A crock pot is in use for cooked pork. - Two-door under counter cooler (bubble tea cooler) at 3 degrees C (ambient) - Sink in use for thawing raw meat only at time of inspection (cold water method). Reminder to ensure that sink is properly cleaned and sanitized following use. - Operator was observed to be properly washing hands at time of inspection Notes: 1. English and Cantonese signage was provided for (1) hand washing and (2) manual ware washing and bleach water sanitizer preparation. Signs were posted by operator at time of inspection. 2. CORRECTION ORDER issued for obstructed hand washing station (see violation 401) Follow up inspection to be conducted within one month.