INSPECTION REPORT Health Protection AHEN-AUNQX6

PREMISES NAME 104 Sushi & Co.		Tel: (604) 496-2133 Fax:
PREMISES ADDRESS 110 - 10422 168th St Surrey, BC V4N 1R9		INSPECTION DATE January 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) HyunSeok Jung		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. A bag of onions was stored on the floor next to the handsink. 2. A few pans were stored on the floor below the grill/frying area. 3. Drinking straws for personal use were stored with knives in an unclean knife holder. Corrective Action(s): Ensure all food and food equipment is stored at least 6 inches off the floor on easy to clean storage areas that are protected from contamination and away from personal items. . Operator re-organized the onions to store them in a more suitable area protected from contamination. Operator removed the drinking straws and placed the pans, knife holder, and knives into the dishwasher to rewash and sanitize them. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Unclean Styrofoam was observed inside the knife holder and debris was accumulating inside this container. Corrective Action(s): Operator discarded Styrofoam and placed the metal container through the dishwasher to rewash and sanitize it. Ensure all food contact surfaces are made of durable, impermeable, easy to clean, and non-toxic materials. Do not use Styrofoam as a material. Regularly wash the knife holder to maintain it in a sanitary condition. Violation Score: 3

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

Comments

Kitchen: -Prep. cooler was at 3.2 degrees C (at or below 4 degrees C) -Upright glass cooler was at 3.9 degrees C (at or below 4 degrees C). -One door freezer temperature was satisfactory. -Rice still being cooked was above 74 degrees C in one of the rice cookers and was still being heated in the second cooker. -Temperature records were being maintained. -A probe thermometer was available. -Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. -Dishwasher final rinse temperature was 73.9 degrees C (71 degrees C or hotter) at the plate. -100 ppm chlorine sanitizer was available in the bucket. -No signs of recent pest activity were observed at the time of inspection. Note: Rice spatulas were observed in stagnant water and were just setup in this manner as the restaurant had just opened. Operator refilled the container with ice water upon verbal request by the district EHO. Ensure all in-use utensils and their containers are washed, rinsed, sanitized, and air dried at least every 4 hours and whenever contamination is possible. Sushi Bar: -Three handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. -3 sushi bar coolers and drinks cooler were at or below 4 degrees C. Top cooler was turned on at the time of inspection, was empty of food overnight, and was measured at 2.3 degrees C during the inspection. -Chest freezer was at or below -18 degrees C. -Hot-held miso soup was at or above 60 degrees C. -100 ppm chlorine sanitizer was available in the bucket and spray bottle. -Timer was available for the sushi rice and batches are made every 3-4 hours according to the Operator. Note: Sushi rice was not prepared yet at the time of inspection. Back Storage Room: -Chest freezer temperature was at or below -18 degrees C. -Takeout containers were stored separately from chemicals. -No signs of recent pest activity were observed. Washrooms: -Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels.