INSPECTION REPORT Health Protection MLOO-BFFT44

PREMISES NAME Matoi Sushi		Tel: (604) 464-2778 Fax:
PREMISES ADDRESS 490 - 3025 Lougheed Hwy Coquitlam, BC V3B 6S2		INSPECTION DATE August 27, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dong Hoon Lee		NEXT INSPECTION DATE August 29, 2019
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 = 15

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Mould growth observed inside ice machine. Corrective Action(s): Empty the ice machine. Clean and sanitize the ice machine. Ensure ice machine is cleaned and sanitized regularly to avoid accumulation of mould. Date to be corrected by: Today Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw fish was stored on upper shelves in the stand-up cooler above various ready to eat and cooked food items. 2) In-use rice scoop was stored in a container of room temperature water. Corrective Action(s): 1) Move the raw fish to the lowest shelf. Ensure all raw meats and fish are stored separately from ready to eat and cooked food or on lowest shelf to avoid potential contamination. 2) Store in-use rice scoops in ice water. Ensure all in-use utensils are stored dry, in cold water (< or = 4C), or in hot water (> or 60C). Clean and sanitize all in-use utensils and their containers at least every 4 hours regardless of storage method. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shrimp was being thawed in room temperature water. The shrimp itself was less than 4C. Corrective Action(s): Move the shrimp to a cooler at < or = 4C. Ensure thawing is done inside a working cooler or under cold running water. Violation Score: 1

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, stand-up, sushi, undercounter) are < or = 4C - Freezers (chests, stand-up, undercounter) are < or = -18C - Hot holding units (rice, miso soup) are > or = 60C - High temperature dishwasher is available. Final rinse temperature reached 76.3C at the plate level. - 200 ppm bleach sanitizer is available in spray bottles and in buckets with wiping cloths - Dry storage is maintained - No signs of pests observed during inspection - Premise is well lit - Permit is posted