INSPECTION REPORT Health Protection ZDER-AFWVAD

PREMISES NAME Hayashi Sushi		Tel: (604) 527-1194 Fax:
PREMISES ADDRESS 106 - 78 10th St New Westminster, BC V3M 3X3		INSPECTION DATE November 21, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Han Sik Kong		NEXT INSPECTION DATE December 05, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. carrot peeler full of food debris put away dirty. 2. Moist dirty cloth gloves drying under sushi prep table 3. 3 dirty/ food debris laden styro foam lids used as hot pads, temp shelving Corrective Action(s): 1.Ensure all utensils and equipment are properly cleaned and sanitized after each use. 2.All materials used to handle food or equipment handling food must be maintained in sanitary condition. Gloves must be cleaned after each use or replaced after each use. 3.All shelves must be maintained in sanitary condition. Foam pads/shelves discarded during inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1.Designated hand sink water turned off - operator says water splashes on the surrounding shelf and paper towel. 2.Single sink next to food prep table has no paper towel and no soap dispenser for easy hand washing Corrective Action(s): Ensure all hand sinks are supplied with hot & cold water liquid soap and paper towel and also clear of any obstructions. All hand sinks must be available at all times for staff. 2 comp sink is only current back hand sink in corner of back kitchen. Acceptable temp handsink only. Move paper towel dispenser if needed. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1.Food not covered in back prep cooler. 2. Onions, root plants and sweet potatoes stored in bin on the floor under bottom shelf 3. Large bulk rice bin without lid Corrective Action(s): 1./3.Ensure all food is properly covered once stored to protect from contamination. Cover with lid or plastic wrap. Correction date: 1 day 2. Ensure all food is stored at least 6 inch off the ground to protect from contamination and all for proper monitoring of pests. Re-organize food. Correction date: 1 day Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Lower shelves 2. Hard to reach areas 3. Walls around sinks 4. Under cooking equipment. Corrective Action(s): Ensure all areas are regularly cleaned. Correction date: 2 weeks Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Styro foam lids used as hot/cooking pads, shelves, holders 2.Slated metal panels used as side splash at back 2 comp sink. 3. Wooden shelves - paint peeling off 4. Cloth gloves used to handle fish - dirty and soiled Corrective Action(s): 1. All material in the kitchen must be durable, smooth, non-absorbent, easy to clean. Styro foam can no be cleaned properly and must not be re-used. Discard after use. Correction date: immediately 2. Slated metal panels must be replaced with stainless steal panel or equivalent panel to protect wall from water splash damage from around 2 comp sink. Replace slates. Replacement material must be applied around janitor sink to protect water damaged walls around sink and any other sink in premise. Correction date: 2 weeks 3. Wooden shelves must be sealed to protect wood from water damage and allow for easy cleaning. Re-paint wood or replace shelves with metal or plastic durable shelves. Correction date: 2 weeks 4. Gloves must be single use or easily cleanable after each use. No cloth gloves are allowed. Difficult to clean. Operator will replace gloves. Correction date: immediately Violation Score: 9

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

Comments

Routine: -Sushi prep cooler: 4 C -Sushi display cooler: 3 C -Sliding door cooler: 4 C -Back prep cooler: 4 C -Pepsi cooler: 4 C -Freezers: -15 C -Rice: 64 C -Miso Soup: 68 C -High temp dishwasher noted 75.5 C at the plate -Sanitizer bucket noted 100-200 ppm chlorine *** Ensure all wiping cloths are stored in sanitizer solution -No signs of pest activity noted during inspection * Mop bucket full of dirty water - empty dirty water after cleaning to prevent attracting pests