209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Previously dry vegetables being soaked in water observed stored on the floor uncovered.
2. Clean cutting boards observed stored on the floor
3. Pot of Dongtae Tang soup observed cooling below a staircase by back exit door.
4. Scoop with no handle observed stored in salt in the back prep area.
Corrective Action(s): 1. Store all food products at least 6 inches of the floor and cover all food that is not cooling to prevent cross contamination.
2. Wash and sanitize all cutting boards stored on the floor. Store all clean utensils, cutting boards, and food contact surfaces at least 6 inches off the floor in a sanitary manner to prevent cross contamination.
3. Store food products away from back exit door to prevent possible contamination from dust or debris from outside.
4. Use a scoop with a handle to remove dry goods from bins to prevent cross contamination. Store scoop outside of dry goods in a clean area.
Violation Score: 9
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation: Bags of clam meat and a box of frozen fish observed at room temperature in the back prep area.
Corrective Action(s): Ensure frozen foods are thawed in a safe way:
- Move frozen food into the refrigerator to thaw slowly
- Place frozen food in it's original package or in a clean container under cold running water
- Never leave frozen food on the counter at room temperature.
Violation Score: 1
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: 1. Premises produces and packages various Banchan and Kimchi on site that is not indicated in the food safety plan submitted to Fraser Health. Premises prepackages and sells frozen raw meats not indicated in food safety plan submitted to Fraser Health.
2. Dried vegetables observed soaking at room temperature with not method of tracking time as a public health control.
Corrective Action(s):
1. Submit updated food safety plan and sanitation plan for whole menu offered to sale to the public including the production and sale of Kimchi, and the prepackaged of frozen raw meats. Submit to Fraser Health for approval by Feb 26 2021. In the food safety plan provide the list of all approved food sources.
Check to ensure food packaged products offered for sale to the public meets CFIA food labeling requirements. Minimum items to include: Name of item, date item was made, and ingredients of the item.
2. For food held at 24 C or below, provide written procedures and record the length of time the food is put out and the time it is placed back into refrigeration. Potentially hazardous foods can only be left out at 24 C for 2 hours or less. If left out for longer than 2 hours the food must be discarded. Provide proof of time tracking (labeling or marking) to verify time at room temperature or products will be discarded at the discretion of the health officer.
Violation Score: 3
304 - Premises not free of pests [s. 26(a)]
Observation: Mouse droppings observed by back door across from hot water tank.
Corrective Action(s): Wearing mask and gloves, remove mouse droppings and clean/disinfect area with bleach. To prevent the attraction of pests:
- Clean floors routinely especially underneath and behind all equipment
- Seal any gaps behind sinks and walls.
- Remove any equipment or containers not used in the operation of the premises
Violation Score: 3
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: 1. Large build-up of standing water observed on the floor under the preparation sink.
2. Various empty storage containers and other items cluttered throughout the premises on the floor by back stair well and in front restaurant area.
Corrective Action(s): To prevent the attraction of pests, and to prevent a slip hazard, keep floors free of standing water.
2. Remove any access clutter and items not in use off the floor to eliminate hiding areas for pests.
Violation Score: 3
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