INSPECTION REPORT Health Protection 250130

PREMISES NAME Sushi Line Japanese Restaurant		Tel: (604) 592-0055 Fax:
PREMISES ADDRESS 104 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE September 9, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ok Hee Kim		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken inside stand-up cooler measured at internal temperature of 9C. Staff mentioned chicken was cooked yesterday. Corrective action: Chicken was discarded at time of inspection. Hot potentially hazardous food must be cooled from 60C to 20C in 2hr and from 20C to 4C in next 4 hr, to prevent microbial growth and/or toxin production that may cause foodborne illness. Adequate cooling procedure discussed with staff. Food can be put in shallow containers and also be put in freezer for start time. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Vegetable peeler had dried food debris and was stored hanging on a nail underneath counter. A container with utensils had accumulation of food debris at the bottom. 2 frying pans with oil/grease was stored away underneath cabinet. Clean pans stored underneath cabinet of cash register. Corrective action: Vegetable peeler, container and all utensils in it, and 2 frying were washed and sanitized at time of inspection. All utensils must be adequately cleaned and sanitized and stored in sanitary manner to prevent potential contamination of food. Store all utensils in a sanitary storage place where they would not potentially get contaminated. Discussed potential storage spaces with operator at time of inspection. 2) Rag for sanitizer stored on countertop at time of inspection. Corrective action: Staff stored rag inside bleach sanitizing solution that measured at 100ppm chlorine. Cleaning rag must be stored inside sanitizing solution when not in use to prevent microbial growth on the rag. Rag must be stored in sanitary condition to prevent potential food contamination. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw seafood was stored above ready to eat foods and fruit/vegetable inside stand up cooler. Raw eggs stored above ready to eat food, fruits/vegetables in stand-up cooler in customer area. Corrective action: Staff reorganized both stand-up coolers at time of inspection to store raw seafood and raw egg below ready to eat foods and fruits/vegetables to prevent potential contamination of food due to the potential dropping of juices from raw seafood or accidental dropping of egg. Corrective Action(s): Violation Score: 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Single use containers are reused to store foods. Corrective action: Single use containers were discarded during inspection. Single use containers cannot be properly cleaned and sanitized and must therefore be discarded after each use. Corrective Action(s):

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

Comments

General comments -sushi cooler, upright cooler in back and in customer are, and under counter cooler all measured below 4C. -Chest freezer in storage room and in prep area measured at -18C. -Hot holding (rice) measured above 60C. -Hot holding (miso) measured above 60C. -High temperature dishwasher measured above 71C after final rinse on plate level. -Sushi rice pH measured to be 4. -Bleach sanitizer in 2-compartment sink and in sanitizer pail measured to be 100ppm bleach. Sanitizer is changed every 2hr as per staff. -Cutting board is sanitized once in 2 hr. -Tempura is purchased from an approved source. -Hand washing station in kitchen and washroom is supplied with hot/cold running water, liquid soap and single-use paper towel. -Operator has FOODSAFE Level 1 (expires July 7, 2023) -Operating permit is posted. -Dry storage is satisfactory. All foods covered and stored off the floor (6 inches) -Staff mentioned food is thawed inside cooler overnight. This is good practice. -No sign of pest activity noticed during inspection. -Thermometer available inside refrigeration units. -Food inside cooler is covered. -Seafood si purchased from approved source. -Clean plates and take-out boxes are stored in proper storage area in sanitary condition.