SOYA SUSHI BAR OF FLORIDA

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) at warewashing area. Dishwasher (Chlorine 0ppm); Dishwasher Bar Area(Chlorine 0ppm). **Warning**

High Priority

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed a handless container used to portion cereal breading at fry station. **Warning**

Basic

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tank at bar area not secured. **Warning**

Basic

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at sushi line with deep marks and not easily cleaned. **Warning**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink and yogurt in reach in cooler at cold line at kitchen area. **Warning**

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed gasket at reach in cooler at cook li e torn. **Warning**

Basic

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed three tongs on oven handle at cook line. **Warning**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers at walk in cooler heavily soiled with dust debris. **Warning**

Basic

Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance. **Warning**

Basic

Standing water in bottom of reach-in-cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cold line at kitchen area. **Warning**

Basic

Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink at prep area with a slow drain. **Warning**

Basic

No soap provided at handwash sink.

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink at prep area. Manager provided soap. **Corrected On-Site** **Warning**

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at kitchen area soiled. **Warning**

Basic

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment had no written plans for sushi rice. Emailed manager time as a public health control form. **Warning**

Intermediate