INSPECTION REPORT Health Protection JAHN-BAHQKP

PREMISES NAME Poco Sushi		Tel: (604) 474-0535 Fax:
PREMISES ADDRESS 400 - 2325 Ottawa St Port Coquitlam, BC V3B 8A4		INSPECTION DATE March 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jian Wei Lin		NEXT INSPECTION DATE March 25, 2019
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: Moderate (16-29) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Temperautre of the cooler beside the stove measured 10C at the time of inspection. The operator noted that the tempreaure was <4C before opening. Corrective Action(s): 1. Follow up inspection will be conducted to confirm temperautre of this cooler unit. Meanwhile, move all potentially hazardous foods to other working cooler. 2. The cooler shall be equipped with a cover to maintain adequate temperature. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation requires attention. Corrective Action(s): 1. Pull out all large equipment and deep clean. 2. Discard old & unused items that are found under coolers. 3. Remove all vinyl wrappings on cooler & freezer doors. 4. Clean and sanitize inside of the ice machine. Violation Score: 9

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

Comments

- Hot & cold running water is provided - 200ppm chlorine sanitizer is available **Concentration was a little too high. Ensure to maintain 100ppm chlorine to prevent chemical contamination of foods. - Discussed cooling of pre-cooked chicken with the operator - Temperatures of refrigeration units, except for the prep cooler beside the stove, are adequate - High temp dishwasher reached >71C at plate's surface - Dishwashing is manually carried out using detergent and sanitized in the high temp dishwasher - Refrigeration units are equipped with thermometers - No pest activity noted at the time of inspection - FOODSAFE certified staff present ATTENTION: - Store cloths in sanitizer solution (in a bucket) when not in use. - Relocate elastic bands to prevent potential physical contamination of foods. - Relocate personal items (phones, cigarettes) to staff area.