SOLE MIO KITCHEN & BAR

Violations (5)

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and after handled clean and sanitized pots and pans, discussed with operator, employee washed hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and after handled clean and sanitized pots and pans, discussed with operator, employee washed hands. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In reach in salad cooler raw salmon stored above cooked chicken, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in salad cooler raw salmon stored above cooked chicken, discussed with operator who corrected storage of products. **Corrected On-Site**

  High Priority

• 14-09-4

  Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen heavily grooved and no longer cleanable, discussed with operator to repair or replace.

  Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen heavily grooved and no longer cleanable, discussed with operator to repair or replace.

  Basic

• 35B-02-4Corrected on site

  Insect control device installed over food preparation area. At cook line bug zapper stored above food storage rack, discussed with operator who moved bug zapper to another location.

  Basic - Insect control device installed over food preparation area. At cook line bug zapper stored above food storage rack, discussed with operator who moved bug zapper to another location. **Corrected On-Site**

  Basic

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire measuring device.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire measuring device.

  Intermediate