SOUL GOOD

Violations (9)

• 12A-27-4CriticalCorrected on site

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then proceeded to touch ready to eat cheese without washing hands. Advised operator of proper hand washing. Employee washed hands.

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then proceeded to touch ready to eat cheese without washing hands. Advised operator of proper hand washing. Employee washed hands. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, raw salmon stored above sliced cheese. Advised operator of proper storage. Operator stored correctly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, raw salmon stored above sliced cheese. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, boba (63F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 1/2 hour. Advised operator of cold holding parameters. Operator placed item into cooler to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, boba (63F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 1/2 hour. Advised operator of cold holding parameters. Operator placed item into cooler to quick chill. **Corrective Action Taken**

  High Priority

• 16-46-4

  Old labels stuck to food containers after cleaning. At walk in cooler, old labels stuck on food containers with different food inside.

  Basic - Old labels stuck to food containers after cleaning. At walk in cooler, old labels stuck on food containers with different food inside.

  Basic

• 24-05-4Repeat

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At ware washing area, clean bowls stored not inverted.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At ware washing area, clean bowls stored not inverted. **Repeat Violation**

  Basic

• 21-09-4

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line, soiled wet wiping cloth used on equipment , non food contact surfaces.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line, soiled wet wiping cloth used on equipment , non food contact surfaces.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet wiping cloths not kept in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet wiping cloths not kept in sanitizing solution between uses.

  Basic

• 24-08-4Repeat

  Equipment and utensils not properly air-dried - wet nesting. At ware washing area, clean bowls not stored properly-Wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting. At ware washing area, clean bowls not stored properly-Wet nesting. **Repeat Violation**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 101F. Operator removed.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 101F. Operator removed. **Corrected On-Site**

  Basic