INSPECTION REPORT Health Protection JELR-BDHU8W

PREMISES NAME Two Guys Sushi & Seafood Grill		Tel: (778) 828-8306 Fax:
PREMISES ADDRESS 15169 Roper Ave White Rock, BC V4B 5C9		INSPECTION DATE June 26, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yoo Seung Jeong		NEXT INSPECTION DATE July 03, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Crab meat is being kept at room temperature (food temperature 9 C). Corrective Action(s): Follow your food safety plan. Store potentially hazardous foods at 4 C or colder and if storing on prep counter, keep only small volumes of food out of fridge and use within 2 hours or discard. Keep your food safety plan on site for review when needed. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): First two loads of dishes tested during inspection had no sanitizing rinse (0ppm detected on plate after final rinse). Third run had 50+ppm chlorine measured after the final rinse. Staff advised that the sanitizing solution container was empty earlier and had been changed just prior to inspection. Corrective Action(s): Check the chlorine sanitizer concentration every day and after changing to a new container of sanitizer. Make sure that the sanitizer is at 50ppm after the final rinse for every run. Store clean cutting boards on a shelf as discussed with operator. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor under dishwasher, walls and back counter area in sushi prep area require cleaning. Wood under sushi display cooler has not been sealed. Corrective Action(s): Keep your sanitation plan and cleaning schedule on site. Clean the floor under the dishwasher and clean walls and shelves in the sushi prep area. Seal wooden surfaces so they are smooth, impervious to moisture, and can be cleaned. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The dishwasher's automatic detergent feed line has been disconnected and dishes and utensils are being washed in the sink with detergent before being placed in the dishwasher. Corrective Action(s): For ease of use, the wash cycle for the commercial dishwasher should have a wash cycle that uses detergent and warm water. Contact me with update. Violation Score: 3

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

Comments

Coolers are at 4 C or colder. Freezer for fish storage is at -20C. Receipts are available for salmon that state that supplier is freezing fish at -20 C or 7 days - good. Hand washing sinks have liquid soap and paper towels. Hot holding soup - >60 C - good. Sushi rice >60 C today and is made every 2 - 4 hours (vinegar is added after cooking). Wiping cloths are stored in a sanitizing solution of 200ppm - good. Keep copies of Food Safe certificates on site. These expire after 5 years so check dates and take refresher course before they expire.