So Good Restaurant - Inspection Report

Inspection Information:

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

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

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Bowl of cooked shrimp, and pre-prepared food items stored in display cooler were measured at approximately 10 C. Thermometer inside of this cooler was noted as not accurately reading the temperature. Corrective Action: Potentially hazardous food items were moved to working line prep coolers during inspection. Ensure that the cooler is maintaining 4 C or less at all times or ensure that only non-hazardous food items are stored in the noted cooler. Replace the thermometer inside of this cooler with a working thermometer.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Rag wiping cloths stored directly on countertops/cutting boards when not in use. Wiping cloths can harbor bacteria and support bacterial growth of organisms that can contribute to foodborne illness and cross-contamination when not stored in proper conditions. Corrective Action: Wiping cloths are to be stored in bleach sanitizer solution when not in use.
304	Premises not free of pests [s. 26(a)] Observation: Dead mouse in trap, along with large accumulation of mouse droppings was observed under/beside dry storage food shelving near laundry area. Corrective Action: Clean and sanitize the area, removing any mouse droppings and mice. Monitor the area for further activity on a daily basis and ensure that back doorways are kept closed whenever possible to limit pest entry.
306	Repeat Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation needs improvement. Walls along dish ware (pots,pans) storage areas observed to have build up of dust. Can opener near laundry area has large accumulation of food debris and filth. Inadequate sanitation contributes to cross-contamination of foods, as well as potential attraction of pests. Corrective Action: Perform a thorough cleaning of the premises, including the indicated areas.