INSPECTION REPORT Health Protection JCHY-C48NJN

PREMISES NAME PSI Sushi & Roll		Tel: (604) 992-6569 Fax:
PREMISES ADDRESS 103 - 10245 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE June 21, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Park Sung Il		NEXT INSPECTION DATE June 23, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked tempera stored under room temperature. Cooked tempera measured at an internal temperature of 29C. Operator informed that it has been made an hour ago. Raw salmon and tuna in the stand-up cooler holding an air ambient temperature of 8C in the kitchen area measured at an internal temperature of 7.8C and 4.8C respectively. Operator informed that it was put in the stand-up cooler an hour ago. Corrective Action(s): Store all cooked tempera in refrigeration unit able to hold an air ambient temperature of 4C or lower. Alternatively, cook all tempera to order. Move the raw salmon and tuna in the stand-up cooler into a refrigeration unit able to hold an air ambient temperature of 4C or lower. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No approved sanitizer (e.g.: chlorine-based) solution available at the sushi bar and kitchen area. Corrective Action(s): Have approved sanitizer (e.g.: chlorine-based) solution measured at 100-200ppm available at the sushi bar and kitchen area to sanitize food contact surfaces. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Sushi bar handwashing sink obstructed with colander. Handwashing sink in the kitchen area obstructed with soy sauce buckets. Corrective Action(s): Remove aforementioned items from the handwashing sinks to facilitate proper handwashing. All handwashing sinks are for handwashing only and not food preparation or storage of food items. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat observed to be stored on top of ready-to eat foods (i.e.: ginger, cut vegetables, potatoes.) in the walk-in cooler. Corrective Action(s): Store all raw meat below all ready-to-eat foods (i.e.: ginger, cut vegetables, potatoes) in the walk-in cooler. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packages of frozen edamame are thawed under room temperature. Corrective Action(s): Thaw frozen edamame under cold running water or in a refrigeration unit able to hold an air ambient temperature of 4C or lower. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stand-up cooler in the kitchen area measured at an air ambient temperature of 8C. Corrective Action(s): Service the stand-up cooler in the kitchen area to measure at least an air ambient temperature of 4C or lower. Corrected by: June 23, 2021 Violation Score: 3

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. Mask policy in place. Physical distancing decals in place. Sanitizer available for customer use. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Plexiglass barrier in place at front till. Daily health check conducted for staff. Tables and chairs are adequately spaced to ensure proper physical distancing. Payment taken at front-till. Staff assign tables to customer. Customer contact information taken for contact tracing purposes. Liquor sales cease at 10pm. NOTE: Develop COVID-19 Safety Plan and have it readily available on-site. Indicate maximum occupancy limit in COVID-19 Safety Plan. Have a sheet documenting health checks of all employees before entering work. Post physical distancing signage within facility. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. High-temperature dishwasher measured at 74.8C at the plate level. Sushi bar coolers, beverage coolers, and prep coolers measured at 4C. Stand-up freezers measured at -18C. Hot-holding unit measured at 60C. Rice cooker measured at 69C. No signs of pests observed. Overall, facility is well maintained. Report emailed due to COVID-19 pandemic.