INSPECTION REPORT Health Protection JCHW-ASFQXC

PREMISES NAME The Jin Sushi Japanese Restaurant		Tel: (604) 592-9368 Fax:
PREMISES ADDRESS 1101 - 7360 137th St Surrey, BC V3W 1A3		INSPECTION DATE October 24, 2017	TIME SPENT 1 hour
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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station did not have single use paper towels and a bucket was stored in the basin. Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced and bucket was removed at the time of inspection. Violation Score: 5

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

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

Comments

-Walk-in cooler was at 2C. -Sushi display cooler was at 4c. -Under counter sushi counter was at 4C. -Upright glass door cooler was at 4C. -Upright freezers were between -14C to -18C. -Chest freezer was less than -18C. -Hot holding of rice and soup was greater than 60C. -Sushi rice had a pH of 4.0. -Cooked chicken was less than 4C - foods properly cooled in shallow layers. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for proper sanitizing). -Bleach sanitizer pails were properly labelled and tested at 200ppm. -Sushi bar handwash station eacsily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi chef observed practicing proper hand washing practices. -Raw foods properly stored below ready-to-eat foods. *General food storage practices satisfactory. Two scoops were found stored inside ingredient containers - ensure scoops are stored in a sanitary manner to prevent handles from contaminating ingredients. -Frozen foods were thawing in the walk-in cooler at the time of inspection. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have you have questions or concerns.