INSPECTION REPORT Health Protection AHEN-AVYTZJ

PREMISES NAME Maguro Japanese Restaurant		Tel: (604) 588-8881 Fax:
PREMISES ADDRESS 141 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE February 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jian Ni Liang		NEXT INSPECTION DATE February 19, 2018
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A small amount of rodent droppings were observed on the floor, wooden pallet, and lower shelf of the cabinet in the back area near the hot water tank. No damage or contamination of dry food was evident at the time of inspection. Note: Operator mentioned that they have a pest control program in place on a monthly basis however stated that they have provided their receipts/invoices to their accountant. They have agreed to provide the district EHO a copy of the most recent pest control report by March 2018. Corrective Action(s): Clean up the affected areas with chlorine sanitizer and remove the rodent droppings. Monitor for signs of recent pest activity, keep food and food contact surfaces protected from contamination, and continue with the pest control program. Provide the district EHO of Fraser Health a copy of your most recent pest control report by March 15, 2018 (within 1 month). Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Two bottles of bleach and one bottle of detergent was stored on a shelf near the prepackaged takeout containers. Corrective Action(s): Ensure chemicals are stored in designated areas for chemical storage away from storage areas of single use utensils, food, and/or food equipment. Operator moved the chemicals to a shelf under a handsink designated for chemical storage. Violation Score: 3

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

Comments

Kitchen: Both handsinks were adequately supplied with liquid soap, hot and cold running water and paper towels. Coolers were at or below 4 degrees C (Prep. cooler at 2.9 degrees C and Walk-in-cooler at 3 degrees) Note: Operator mentioned that they had both the walk-in-cooler and prep. cooler repaired (motor replaced) a few months ago and had discarded the food inside them (i.e. PHF above 4 degrees C for more than 2 hours). Good. Upright freezer was at or below -18 degrees C. Hot-held rice was at or above 60 degrees C. Dishwasher final rinse temperature was at 73.1 degrees C (71 degrees C or hotter) at the plate. 100 ppm chlorine sanitizer was available in the bucket with wiping cloths. Sushi Bar: -Handsink was adequately supplied. -Sushi bar cooler, prep. cooler, and small white cooler were at or below 4 degrees C. -Sushi rice pH was below 4.0. -A 2 hour time stamp was in place for the crab meat kept at room temperature. -100 ppm chlorine sanitizer was available in the spray bottle. -Chest freezer in the dining room was at or below -18 degrees C. -Operator mentioned that they receive all their fish frozen. Front Room: -Handsink was adequately supplied. -Cooler was above 4 degrees C however it was not being used for food storage. Do not store any potentially hazardous food inside this cooler unless it is maintained at or below 4 degrees C. Recommended: Post a sign to not store food inside this cooler. -Freezer component of the cooler was at or below -18 degrees C and it was being used to store food. Washrooms: -Both handsinks in the washrooms were adequately supplied. *FOODSAFE Level 1 Expiration dates were discussed with the Operator. Note: Floor below the cooking area is to be cleaned tomorrow according to the Operator by an external cleaning company. This area will be checked during the next follow up inspection as well.