INSPECTION REPORT Health Protection JCHW-C2ZQQ6

PREMISES NAME The Jin Sushi Japanese Restaurant		Tel: (604) 592-9368 Fax:
PREMISES ADDRESS 1101 - 7360 137th St Surrey, BC V3W 1A3		INSPECTION DATE May 14, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Michelle Li		NEXT INSPECTION DATE May 21, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi was at 6C. Corrective Action(s): Cold potentially hazardous foods must be maintained at or below 4C to prevent the growth of pathogens and or the formation of toxins. Food items were moved to a cooler at 4C at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken was thawing at room temperature. Chicken was less than 4C. Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water to prevent the growth of pathogens and or the formation of toxins. Chicken was moved back into the cooler at the time of inspection. 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi cooler was at 6C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Correction date: May 21 2021 Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Upright cooler was at 4C. -Chest freezer was at -19C. -Upright freezers were at -10C and -18C. -Hot holding was greater than 60C. -Cooked chicken made the previous night cooled in single layers and was at 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for sanitizing). -Bleach sanitizer pails labelled and tested at 200ppm. -Hanwdash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Food items were properly stored off the ground and protected from potential contamination. Scoops stored in a sanitary manner. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until October 13, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.