INSPECTION REPORT Health Protection MLOO-B6VV95

PREMISES NAME Umami Sushi		Tel: (604) 785-4523 Fax: (604) 592-0257
PREMISES ADDRESS 205 - 17725 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE November 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yoonsup Kim		NEXT INSPECTION DATE December 03, 2018
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of bean sprouts stored at room temperature. Staff states the bean sprouts are going to be cooked soon. Corrective Action(s): Put the container of bean sprouts in the cooler at 4C or less. Only take perishable foods (meat, seafood, bean sprouts, chopped vegetables) out of cooler if it is going to be used immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bulk food scoop was stored inside the bulk food container. 2. Used rice scoop and whisk was stored at room temperature. 3. Box of onions were stored underneath the hand washing station in the kitchen. Corrective Action(s): 1. Store bulk food scoop outside of container to avoid contamination of the food from the scoop handle 2. Wash and sanitize the rice scoop and whisk and store in fresh ice water. Add more ice when old ice begins to melt. 3. Move the box of onions to a sanitary storage area. Do not store food or food equipment in any area where contamination could occur. Date to be corrected by: Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris observed in the following areas: - On the floors of the kitchen, especially underneath and behind kitchen equipment - On the surfaces of kitchen equipment such as stoves, coolers, sinks, table legs, etc. Corrective Action(s): Clean and sanitize all noted areas and any other area with debris. Date to be corrected by: December 3, 2018 Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (sushi display, undercounter, prep, stand-ups) at < or = 4C - Freezers (stand-up, chest) at < or = -18C - Hot holding (rice, soup) at > or = 60C - High temperature dishwasher available. Final rinse temperature reached 77.5C at the plate level. - 100 ppm bleach sanitizer available in spray bottle and bucket with wiping cloths - Ice machine is clean. Ice scoop is stored in a sanitary manner - No signs of pests observed during inspection - Permit is posted in visible location