Soupa Blvd

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Long blackish streak inside ice maker.

Basic – Bowl or other container with no handle used to dispense food. Several bags and containers.

Basic – Buildup of food debris/soil residue on equipment door handles.hood and hood filters at fryer area heavily soiled.

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in rest rooms not smooth and easily cleaned.

Basic – Cove molding at floor/wall juncture broken/missing. Corner of bubble tea area and door into back kitchen.

Basic – Food stored on floor. 50 lbs open bag of creamer on floor In storage area.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic – Unclean building components, attachments or fixtures. Exhaust fan in restrooms heavily soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Several cloths left on cutting boards.

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 3 times at 0 ppm. Advised to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects under bubble tea make table at drain.

High Priority – Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. Corrected On-Site

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 – 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.