INSPECTION REPORT Health Protection SMAW-B4XM28

PREMISES NAME Mt Fuji Sushi Japanese Restaurant		Tel: (604) 952-6652 Fax:
PREMISES ADDRESS 5198 Ladner Trunk Rd Delta, BC V4K 5B6		INSPECTION DATE September 24, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 03, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # SMAW-B4GVQQ of Sep-10-2018 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (Several pieces of tempura stored by sushi bar. 24.2 Celsius. No time tracking. Discarded. Keep cooked tempura in fridge if not used immediately.) Code 401 noted on Routine inspection # SMAW-B4GVQQ of Sep-10-2018 Adequate handwashing stations not available for employees [s. 21(4)] (Sushi bar hand sink was blocked with dishes at time of inspection. Dishes were removed, then found in sink again later in inspection. DO NOT put dishes or any other items in your hand sink.) Code 301 noted on Routine inspection # SMAW-B4GVQQ of Sep-10-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1) Whisk by grill stored in tepid, dirty water. Do not store whisk or other utensils in warm water. Use ice water or clean dry container. 2) Dirty bucket with very dirty water in the bottom used to store mandolins. Any container used to store utensils must be cleaned and sanitized regularly. 3) Dish drying racks in kitchen are dirty. These must be kept very clean and sanitized regularly. ) Code 302 noted on Routine inspection # SMAW-B4GVQQ of Sep-10-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1) Cooler used for sushi rice was badly broken, "repaired" with packing tape. You can not use tape to repair any equipment properly; especially food contact surfaces. It is NOT washable and sanitizable, and is not food-grade. Discarded. 2) Dishes were put away for re-use when they were still dirty. This was noted with numerous bowls in the kitchen as well as with the mandolin-type slicers by the sushi bar. 3) Dishes were stored after washing while they were still wet. This is not allowed. 4) Cleaning cloths were stored on the counter instead of in bleach water. No trace of bleach on cleaning cloths. Store all cleaning cloths in bleach water. ) Code 303 noted on Routine inspection # SMAW-B4GVQQ of Sep-10-2018 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] (This premise has a very small kitchen with a very small dishwashing area; small drying racks and no drain board. There are 30 seats and no dishwasher. There are also several poor dishwashing practices noted which give evidence to the fact that this premise is not adequately equipped for re-usable customer dishes. There is also a history of poor dishwashing practices. This premise file will be examined and the premise will be evaluated closely over the next few months; if further evidence of poor dishwashing practices are noted you will be required to either: 1) Install a commercial dishwasher, or 2) Remove all reusable customer dishes from the premise.)

Comments

Operator has ordered a commercial dishwasher for installation; will be installed in approximately 10 days time. Premise will remove one compartment of 4 sinks in kitchen to install. One compartment of remaining 3 compartment sink to be used for handwashing. New countertops to be installed at same time as dishwasher. New chest freezer ordered. All handsinks are stocked and clear for handwashing. Cleaning cloths are stored in bleach. Follow-up to be completed in about 10 days time to test new dishwasher.