INSPECTION REPORT Health Protection YTAN-BHNU9U

PREMISES NAME Umami Sushi		Tel: (604) 532 8816 Fax: (604) 592 0257
PREMISES ADDRESS C2 - 20202 66th Ave Langley, BC V2Y 1P3		INSPECTION DATE November 6, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Yoon Sup Kim		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher reached only 67C at the dish surface during the rinse cycle (a minimum of 71C at the dish surface is required). Corrective Action(s): Dishwasher was serviced at time of inspection - 71.5C was reached at the dish surface during the rinse cycle. Ensure to monitor temperatures: Rinse temperature on dishwasher gauge must reach at least 180F each time. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Rice scoop and other utensils stored directly under paper towel dispenser. - Raw chicken and raw shrimp stored above vegetables in walk-in cooler. Corrective Action(s): - Do not store utensils under paper towel dispenser, as dripping water and/or soiled hands can contaminate these utensils. - Re-organize walk-in cooler such that all raw meats have a designated area. Correct by: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher was only reaching 67C at the dish surface; at least 71C is required at the dish surface. The temperature gauge on the dishwasher must read at least 180F (only 175F - 178F was being reached at time of inspection) Corrective Action(s): Dishwasher was serviced at time of inspection - 71.5C was reached at the dish surface during the rinse cycle. Dishwasher rinse temperature gauge reached 184F after being serviced. Ensure to monitor temperatures: Rinse temperature on dishwasher gauge must reach at least 180F each time. Violation Score: 3

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

Comments

- Hand washing sinks were properly supplied - Bleach sanitizer solution available at 100 ppm - 200 ppm in spray bottles and sanitizer buckets - good. - All coolers were measured at 4C or colder - All freezers were measured at -18C or colder - Chicken, rice, and miso soup hot-held at 60C or hotter - In-use utensils were being held in ice water - good - Equipment maintained in sanitary conditions. General sanitation has also improved - good. - No signs of pest activity noted at time of inspection