Soul Tapas & Bar

Basic – Current Hotel and Restaurant license not displayed.

Basic – Sanitizing solution not maintained clean. Floaters in sanitizer.

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. Tested 2 times at 0 PPM. ADVISED REMIX after sink cleaned and sanitized.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised hand wash before touching clean dishes.

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over various ready to eat foods. Advised eggs to bottom of cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs holding in prep cooler, stacked to high. Top eggs 45-46, bottom eggs 40-41. Advised rapid chill.

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon jug of milk.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Handwash sink not accessible for employee use at all times. Cart full of just washed dishes in front of sink.

Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche mahi mahi served marinated, not cooked.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.