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
205	Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous cold foods are stored above 4°C; ambient temperature of the cooler was measured at 5.6 °C, and shrimp that was recently washed was measured at 10°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Monitor and adjust the temperatures or have the refrigerator serviced, as required. Ensure that vents within the refrigerator are not blocked to allow adequate air flow; recommend that large trays are not used as they may also hinder air flow. Any potentially hazardous cold foods that have been stored above 4°C for more than 2 hours must be discarded.
209	Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) A staff member was thawing a package of shrimp on top of a couple stacked containers in the mop sink. Manager mentioned the staff is new and still requires training and supervision. Public Health significance - Contamination of food and it's packaging may occur when stored or processed in inappropriate areas, which can lead to serious illness. Corrective Action: Ensure that all food items are processed and stored in a manner that prevents contamination. Any food packaging that may have been contaminated, and the food within has not been contaminated, needs to be cleaned and sanitized. If the food within the packaging may have been contaminated, it must be discarded.
302	Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths left on the counters between use. Public Health significance - Cloths once used can harbor and grow bacteria if left as used at room temperature. Corrective Action: Store wiping cloths in a sanitizing solution of 100-200 ppm chlorine or 200-400 ppm QUATs. Mix according to the manufacturer's specifications.
304	Repeat Premises not free of pests [s. 26(a)] Observation: Evidence of mice is still present in the facility. Operator has hired a professional pest control operator, is monitoring traps daily, and is also replacing the dry storage racks where rice and other products are stored to better protect these products from pests. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.