INSPECTION REPORT Health Protection JCHY-BYQ2CG

PREMISES NAME Umami Sushi		Tel: (604) 785-4523 Fax: (604) 592-0257
PREMISES ADDRESS 205 - 17725 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE March 1, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yoonsup Kim		NEXT INSPECTION DATE March 05, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut cucumbers at an internal temperature of 14C and immitation crab meat is at an internal temperature of 18C sitting at room temperature on the sushi line. Corrective Action(s): Discard the cut cucumbers and immitation crab meat. Operator discarded at the time of inspection Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tempura internal temperature measured at 18.2C sitting at room temperature for more than 3 hours. Corrective Action(s): Discard the tempura sitting out at room temperature. Corrected at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: One cutting board is has deep black streaks indicating mold growth on the surface of the cutting board. Corrective Action(s): Stop using the moldy cutting board. Resurface the cutting board to remove the black mold or purchase new cutting board. Operator instructed to not use the moldy cutting board. Corrected by: March 5, 2021 Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Prep cooler at the sushi bar, coolers and freezer at the back kitchen area has raw meat stored above edamamae, chopped vegetables, dumplings, etc. Corrective Action(s): Store all raw meat below ready-to-eat foods (edamamae, chopped vegetables, dumpllings). Corrected by: Immediately. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One cutting board has black streaks on the surface indicating mold growth. Prep cooler next to the deep fryer is leaking water. Corrective Action(s): Resurface cutting board to remove black mold or discard and purchase new cutting boards. Service the leaky prep cooler. Corrected by: March 5, 2021 Violation Score: 9

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Physical distancing decals in place. Sanitizer available for customer use. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Plexiglass barrier in place at front till. Payment machine disinfected after every use. Tables and chairs are adequately spaced at least 6ft. apart. Contact information for customer documented and kept at least 30 days for contact tracing purposes. NOTE: Have a sheet documenting health checks of all employees before entering work. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles and sanitizer bucket at 200ppm. High temperature dishwasher sanitizing at 180F at the manifold. All cold-holding units met temperature health requirements. Miso soup and rice hot-held at 60C or greater. No signs of pests. Overall, facility is well organized. Report emailed due to COVID-19 pandemic.