So Good Restaurant - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
203	Critical Food not cooled in an acceptable manner [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Deep fried chicken balls were cooled at room temperature and stored in deep rectangular containers after being prepared. Corrective Action: The operator was recommended to fill the container only half full and move it to the refrigerator for additional cooling to below 4 degree Celsius within 1 hour.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) One of the refrigerator below the sushi bar was measured at between 7 to 8 degree Celsius after being closed for 15 to 20 minutes considering that the refrigerator was in defrost cycle. Corrective Action: Potentially hazardous food that stored in the refrigerator for more than 2 hours were discarded with upon agreement with operator. Food that are either stored less than 2 hour or non-potentially hazardous food were relocated to the walk in cooler. The operator stated that the refrigerator will be fixed by the next inspection on Oct 23, 2020. No potentially hazardous food should be stored inside the refrigerator until it is fixed.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Food preparation areas lack sanitization methods. Damp cloth was used to clean the debris on the preparation area. Corrective Action: Sanitizer buckets with chlorine measured at 100 ppm was put in place by operator. When the cloth is not in use, they must be stored inside the sanitizer bucket.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard to clean area, walls (expecially under the dishwashing area), flooring through out the premise and preparation areas along the 2 compartment sinks must be thoroughly cleaned and sanitized. Corrective Action: Operator to clean and sanitize areas that were discussed during the inspection by Oct 23, 2020.