INSPECTION REPORT Health Protection JCHW-AP8QMP

PREMISES NAME The Jin Sushi Japanese Restaurant		Tel: (604) 592-9368 Fax:
PREMISES ADDRESS 1101 - 7360 137th St Surrey, BC V3W 1A3		INSPECTION DATE July 13, 2017	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Michelle Li		NEXT INSPECTION DATE 4 Months
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 = 6

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): Scoops were stored inside ingredient containers (handles contacting ingredients). Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pails were not labelled at the time of inspection. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing of misuse of chemicals. Once labels fall off, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Sushi display cooler was at 4C. -Under counter cooler at the sushi line was at 4C. -Upright glass door cooler was at 4C. -Chest and upright freezers ranged from -18C to -24C. -Accurate thermometers present in cold holding units - temperatures are checked and recorded daily. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Tempura and cooked chicken were probed at 3C - items were properly cooled in shallow layers. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizers tested at 200ppm. -Sink plugs available for 2 compartment sink. -Raw meats were properly separated from ready-to-eat foods. Food items were properly covered and stored off the floor. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.