INSPECTION REPORT Health Protection JMAA-B88RFS

PREMISES NAME Puccinos		Tel: (604) 589-8769 Fax:
PREMISES ADDRESS 1014 - 7495 132nd St Surrey, BC V3W 1J8		INSPECTION DATE January 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Anastasia Kotsovos		NEXT INSPECTION DATE January 14, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Long spoons for coffee were immersed in standing water - ice was fully depleted. 2. Cutting board was removed from the ice machine and the edge was placed on the floor. Corrective Action(s): 1. Spoons were removed and ice was refilled in the storage cup. Ensure that ice is always stocked to present growth of bacteria inside the solution. 2. Cutting board sanitized at time of inspection. Do not store cutting boards on the floor. Always keep food contact surfaces elevated at least 6" off the floor. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Mould and/or mildew deposits present in upper lip of the interior of the ice machine. Corrective Action(s): 1. Turn off and empty the ice machine. Thoroughly remove the mould and mildew deposit from the interior of the machine, paying close attention to crevices. Thoroughly rinse, then, wipe with a food-grade sanitizer (e.g. 200 ppm bleach). Cycle the machine with ice several times before re-using the machine. Date to be corrected by: Jan 11, 2018 Date to be corrected by: Friday, January 11 Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Owner's FoodSafe 1 certification has expired. Corrective Action(s): Go to www.foodsafe.ca and ensure that you obtain a current certification for FoodSafe 1. Date to be corrected by: January 22, 2019 Violation Score: 1

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

Comments

Routine inspection conducted. Facility is generally in good sanitary condition. The following observations were noted: 1. Temperatures - Stand-up cooler units at approximately 3-4C - Stand-up freezer units at -20C - Chest freezer at -20C - Centre prep cooler was initially at 6C, then reduced to 4C after doors were closed - Prep cooler near front of kitchen at 4C - Front display cooler at 4C - Dairy cooler at 4C - Beverage cooler in front of POS at 4C - Soup hot-holders at > 60C - NOTE: This is a recurring issue. No recent temperature logs were being conducted. You must monitor your temperatures DAILY and log them. This is for your own benefit to ensure that all of your equipment is working properly. - Some items, such as salads and sandwich buns, are stored at room temperature. Cardboard time-stamp indicates that they were placed in at 11 AM (when they were actually placed in at 11:30 AM). Operator states that they will be kept for a maximum of 2 hours and will not be served to the public. You must update your time-stamp every day. 2. Hygiene and Sanitizing - 200 ppm bleach chlorine residual present in sanitizing pail - Hand wash stations (front and back) adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Restrooms in good sanitary condition - Low-temperature dishwasher releases approximately 100 ppm chlorine residual at final rinse cycle, at the plate 3. Storage - All food products covered in not in use - Dry storage area is well organized, all products elevated on shelving - Raw products separated from ready-to-eat products - Chemical / dishwashing area is separate from food products 4. Pest Control - No signs of recent pest activity at time of inspection 5. Administrative - Permit posted - Owner has FoodSafe 1 training, but it is expired. Please renew NOTE: Garbage bags were present in chest freezer. Although plastic food bags are used to line the food products, if the food bags are punctured they will be in contact with the garbage bags. Instead of using garbage bags, you may use a second plastic bag. Garbage bags contain odor-suppressing chemicals that may leach into food products.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B88RFS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Items audited: Italian dressing, ranch dressing, and beans. All items meet trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment