INSPECTION REPORT Health Protection DWAG-B9E28Z

PREMISES NAME Denji Japanese Restaurant		Tel: (604) 574-3031 Fax:
PREMISES ADDRESS 120 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE February 14, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seok Yong Yoon		NEXT INSPECTION DATE 4 Months
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 = 11

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked tempura observed stored at room temperature with an internal food product temperature of 33C. Staff stated it was cooked 30 minutes ago. Corrective Action(s): Cook tempura must be stored at 4C or lower or 60C or higher at all time. Staff moved the cooked tempura into the glass-door cooler. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Skewers used for fish were stored in a cabinet with construction tools. Corrective Action(s): Equipment/tools used for food process must be stored separately from non-food items. Store skewers at a designate area for food processing tools/equipment. Clean and sanitize these skewers before using them. Violation Score: 1

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen raw meat observed thawing at room temperature. Corrective Action(s): Frozen raw meat must be thawed following proper thawing procedures such as inside a functioning cooler or under cold running water. The staff moved the frozen meat into the glass door cooler. Violation Score: 5

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

Comments

Routine inspection: - Under the counter cooler at 4C. - Beverage cooler at 2C. - Sushi bar cooler at 3C. - Prep cooler at 4C. - Glass-door cooler at 3C. - Up right cooler at 2C. - Chest freezer at -20C. - Up right cooler at -18C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer available in 2 spray bottles. - High temperature dishwasher registered 73C at the plate level during the final rinse cycle. - Sushi rice acidified. - Dry food products stored off the ground. - General sanitation satisfactory. - No pest activities observed. Note: Monitor the temperature of the hot water daily. Contact a technician if no hot water is available on site.