INSPECTION REPORT Health Protection 225738

PREMISES NAME Okonomi Sushi Restaurant		Tel: (778) 397-0567 Fax:
PREMISES ADDRESS A - 26 4th St New Westminster, BC V3L 5M4		INSPECTION DATE July 6, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Joo Young Lim		NEXT INSPECTION DATE July 07, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Undercounter cooler at sushi bar is too warm. Artificial crab probed at 5.8°C, prawns probed at 9.8°C, scallops probed at 10.1°C, lemons probed at 10.0°C. All cold held Goods must be at 4↑C or less, this prevents pathogen growth. Ensure all foods are cold held at 4°C or less at all times. Corrected during inspection: all food was moved from this cooler to another cooler in the kitchen that is achieving 4°C. Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prawn tempura and deep fried chicken probed at 28°C and 35°C, were sitting on the counter for an unknown period of time. All hot foods must be hot held at 60°C or above. Ensure all foods are hot held at 60°C or higher at all times. Food can only stay below 60°C for 2 hours maximum. Corrected during inspection food was discarded at time of inspection. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle at front counter was ~ 10ppm of bleach. Ensure all sanitizer bottles and buckets have 100-200ppm of chlorine at all times. Sanitizer was switched and at 200ppm of chlorine Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was reading 155°F at thermostat, required to be 180°F. Verified by thermometer which achieved 65°C, it reaches 180°F/82°C on the thermostat at all times and at 71°C plate level. Repairman came in and fixed dishwasher, measured 76.8°C on plate. Corrective Action(s): Violation Score: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water present at all handwashing sinks and all other sinks. Hot water is need for sanitation and proper handwashing. Have hot water tank repaired and providing an ample supply with proof. Closure order issued. Date To Be Corrected By 07/06 Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat found over artificial crab and avocados in walk-in cooler. All raw meats must be on the bottom shelf to prevent any cross-contamination of ready-to-eat foods. Move all raw meats to bottom shelf in cooler and have vegetables, artificial crab and other ready-to-eat foods above. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Gray bin in walk-in cooler was melted in several spots. All containers and bins must be in good condition with no damage, and ensure all containers are in good repair. Bin was thrown out at time of inspection. Corrected During Insp. 2. Undercounter cooler at sushi bar is not achieving 4°C or less. Seep violation #205. Have cooler repaired so that it can achieve4°C or less at all times. Date To Be Corrected By 07/12 Corrective Action(s):

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

Comments

Kitchen Area: Freezer #7 at 75°C Walk-in cooler at 4°C Freezer #1 at -18°C Freezer #2 at -29°C (whole fish - tuna and squid) Freezer #3 at -20°C Cooler #4 at -18°C General sanitation is satisfactory Handwash sinks have liquid soap and paper towels. Sanitizer spray at 200ppm chlorine Sushi Bar: Sanitizer spray at 200ppm Freezer # 7 at 0↑C Freezer #8 at -18°C Fridge #4 at 4°C Freezer #3 at -18°C Freezer #6 at -20°C Display coolers at 2-4°C Main Counter: Fridge at 4°C Freezer at 0°C (only mugs) Beverage cooler at 4°C Hot held rice at 68°C Hot held miso soup at 80°C Ice machine clean