INSPECTION REPORT Health Protection ECAO-CEATSX

PREMISES NAME Jang Mo Jib Korean Restaurant		Tel: (604) 439-0712 Fax:
PREMISES ADDRESS 5075 Kingsway Burnaby, BC V5H 2E6		INSPECTION DATE May 10, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Joo Taek Park		NEXT INSPECTION DATE 4 Months
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Observed hydrated noodles stored on a shelf in the back kitchen at room temperature. Temperature was 10 deg C. Worker indicates water was added about an hour ago. 2. An extra insert of rice cakes (like a hydrated noodle used for the Tteok-bokki menu item) observed double stacked on preparation cooler. Temperature was at 12 deg C. Operator indicates it was placed there an hour ago. Corrective Action(s): 1. Once water is added to the noodles they are a potentially hazardous food. Either place in the fridge or cook them right away. 2. Do not store potentially hazardous foods at room temperature. Any extra inserts place underneath in the fridge. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Peeled onion stored in plastic cargo baskets (similar to milk crates). These baskets cannot be adequately cleaned and sanitized in the washer due to the small grooves and crevices in it's makeup Corrective Action(s): Do not store foods directly touching these baskets Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 large pots of frozen meats thawing at room temperature in back kitchen. Temperature was at 1 deg C Corrective Action(s): Do not thaw potentially hazardous foods at room temperature. Thaw foods safely: 1. overnight in the fridge 2. under cool running water in original plastic bags 3. as part of the cooking process Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: One of the stove range has lower shelf that is too close to the ground. The floor underneath is noticeably stained and has food debris unlike the other floor area there as it cannot be cleaned and disinfected easily. Corrective Action(s): if you are unable to raise this lower shelf at least >15cm off the ground you may install a kick plate that extends flush with the ground so nothing goes underneath. You will still need to occasionally clean and disinfect this area. Violation Score: 3

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

Comments

-2-door display in kitchen 3 deg C -2-door display in dry storage 3 deg C -Walk-in cooler 2 deg C -1-door display at cooking line next to handwash sink 4 deg C -1-door display at the end of cooking line 3 deg C -Other line preparation coolers at or below 4 deg C -Small front preparation cooler 3 deg C -1-door front display 4 deg C -bar undercounter 2 deg C Chemical Controls: -Diswasher chlorine residual >50ppm as per test strips -Sanitizer bleach spray bottle and buckets >100ppm as per test strips -ensure you are leaving the rinsed wiping towels in the sanitizer when not actively used General Sanitation good including hard-to-reach areas -Lower Mainland Pest Control comes in monthly -**operator to email me the last work report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water