Sohao Street Fare Cafe

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n Observed: an umbrella stored with dry plant food. The umbrella was moved below. Corrected On-Site Repeat Violation

Basic – Food stored on floor.n Observed: frozen food stored on the floor of the walk-in freezer. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination.n Observed: plates at the wait station in the dining room are not covered/inverted. Napkins were added until another solution is put in place. Corrected On-Site

Basic – Stored food not covered.n Observed: food now frozen, not covered in the walk-in freezer. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner.n Observed: a sink full of raw beef intended for thawing, water running, but not being captured. The drain was closed to promote the submerging of product and the water to then flow into the adjoining sink. Corrective Action Taken

Basic – Wet wiping cloth not stored in sanitizing solution between uses.n Observed: 4 wet cloths on the cook line not in sanitizing solution. These were placed in a 100 ppm chlorine solution. Corrected On-Site

Exit door locked. For reporting purposes only.n Observed: the EXIT door down the bathroom hallway has plastic containers behind the emergency push handle to prevent it from being used as an Exit. Repeat Violation

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.n Observed: the dish wash machine at 0 ppm for chlorine. The system was primed and achieved 100 ppm. Corrective Action Taken

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.n Observed: prep staff cutting scallions that would be stored, no gloves. All, staff were redirected to wash hands and put on gloves and they did. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.n Observed: raw chicken stored behind raw beef at the cook line. The items were switched. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. n Observed: the cooked chicken in a food pan at the end of the cook line lacking a 4 hour time mark. An adjusted time mark was placed on the food pan. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored.n Observed: dish soap stored next to bottled sauce on the lowboy reach-in cooler.

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n Observed: Minh does not have a current Certified Food Manager card.

Intermediate – Handwash sink used for purposes other than handwashing.n Observed: the primary hand wash sink for the cook line with a metal scrub pad in it. This was removed. Corrected On-Site

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.n Observed: some certificates are expired.

Marked exit/path to marked exit blocked. For reporting purposes only.n Observed: the EXIT door labeled as such down the bathroom hallway is blocked by new mops and a bucket.