INSPECTION REPORT Health Protection YTAN-BJARLT

PREMISES NAME Sushico Japanese Restaurant		Tel: (604) 773-2478 Fax:
PREMISES ADDRESS 102 - 20065 Langley Bypass Langley, BC V3A 8R6		INSPECTION DATE November 26, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hee Jung Jin		NEXT INSPECTION DATE November 28, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken, beef, and tempura hot held at about 50C. Corrective Action(s): All hot held food items must be held at 60C or hotter. Temperature of hot holding unit was adjusted at time of inspection. Ensure water level is high enough such that inserts holding hot food items are in contact with the hot water. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher was not reaching a minimum of 71C at the dish surface during the rinse cycle. Corrective Action(s): All dishes to be manually sanitized in two-compartment sink. Mix 1 oz of bleach per gallon of water in the sink. Wash all dishes in the dishwasher, then manually sanitize in bleach solution until the dishwasher is capable of properly sanitizing dishes. One sink was set up for manual sanitizing at time of inspection. 200 ppm chlorine residual detected. Ensure to change sanitizing solution frequently. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat stored above vegetables in upright two-door cooler. Corrective Action(s): Store all raw meats BELOW ready-to-eat food items such as vegetables and cooked foods. Correct by: Immediately. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen shrimp thawing out at room temperature. Corrective Action(s): Shrimp was still frozen at time of inspection and was returned to a cooler. DO NOT THAW FROZEN FOOD OUT AT ROOM TEMPERATURE. All frozen food must be thawed in a cooler or under cold running water. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors behind and under cooking equipment (stoves, fryers) have significant amount of grease and food debris accumulation. Corrective Action(s): Clean floors in all hard-to-reach areas at least once a week. Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High-temeprature dishwasher was not reaching a minimum of 71C at the dish surface during the rinse cycle. Corrective Action(s): Technician was called at time of inspection. All dishes must be manually sanitized using bleach solution in the sink until the dishwasher is capable of properly sanitizing dishes. Correct by: Immediately. Violation Score: 9

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

Comments

- Hand washing sinks were properly supplied with liquid soap and paper towels - Bleach solution for sanitizing surfaces tested to be at 100 ppm - All coolers were measured at 4C or colder - All freezers measured at -18C or colder - Rice and miso soup hot held at above 60C. **Ensure ALL hot foods are held at 60C or hotter (see violation code 206 above). - All food stored properly covered. - Fish thawing in cold water at time of inspection. OK. Ensure water is changed every 30 minutes; temperature must remain at or below 4C at all times. - Ventilation canopy filters were observed to be clean at time of inspection - General sanitation satisfactory - ensure to clean floors in all hard to reach areas on a weekly basis (see violation code 306 above). - Dry storage areas satisfactory