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Sugoi Ramen Express

10-1800 Kalamalka Lake Rd Vernon BC V1T 6V3 · Restaurant - Food Service

1 inspection

  1. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Minced garlic in oil is stored at room temperature for extended periods. Severe foodborne illness risk. Corrective Action: Discard the current batch. Keep garlic in oil under refrigeration at 4°C or colder for a maximum of 4 days. Discard after 4 days. Do not store at room temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Cooling processes are not monitored. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Check using a sanitized probe thermometer. The cooling rate can be increased by dividing food into smaller batches, using wide shallow trays, stirring frequently, and placing food containers over an ice-water bath.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in the undercounter cooler (eggs) is broken. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The sanitizing rinse of the mechanical dishwasher was measured at 67°C at the dish surface. Corrective Action: Maintain or repair the dishwasher so the sanitizing cycle consistently achieves a temperature of 71°C (160°F) or hotter at the interior surface. In the meantime, wash and sanitize dishware and equipment manually. Larger items that do not fit through the dishwasher or cannot be fully immersed can be manually washed and rinsed then spray-sanitized or wiped with a sanitizer cloth, provided all surfaces are treated. Do not mix soap and bleach.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): There is a leak at the point of entry reverse osmosis system. Corrective Action: Repair the system to stop the leak. F2.5B(2): There are cardboard liners on the dry storage racks. Corrective Action: Remove the cardboard. F2.5K: A portable cart for clean item storage is in close proximity to the hand sink (splash contamination). A garbage bin is in contact with clean items on the cart. Corrective Action: Move the cart away from the hand sink. Clean and sanitize any contaminated items. Keep the garbage bin away from clean equipment.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: There is a chair in front of the primary hand sink. Cloths are inside the sink basin. This obstructs access and use. Corrective Action: Remove the cloths. Keep the chair elsewhere so the sink remains clear and accessible.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Keep a copy of the Food Safety Plan at the premises. Numerical temperatures should be recorded in log sheets instead of initials or check marks.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Locate or complete any missing sections. Keep the Plan onsite.