Soupa Noodle Bar

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee preparing food with bracelet on wrist

Basic – Equipment in poor repair

Multiple gasket torn at reach in cooler Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Tong stored on fryer equipment door handle on front line

Ladle stored on oven door handle in front line

Basic – No copy of latest inspection report available.

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

Hood filters with grease build up

Basic – Raw fruits/vegetables not washed prior to preparation

Observed employee using fresh mushrooms to prepare order for soup without washing first.

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

Observed employee going from handling soiled equipments at ware washing area and then handling clean equipments with out washing hands Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Noodles (68-70F – Hot Holding), two bowls with noodles that was previous heated and sitting on front line prep table approximately 1 hr ago as per employee to be used for future usage when they receive an order. Provided technical assistance to place item on Time. nnpork (111F – Hot Holding); chicken (97F – Hot Holding); beef (86F – Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per employee. Provided technical assistance about placing items on Time as once before Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Can of butane chemical spray stored above make table on cook line next to food. Repeat Violation Admin Complaint

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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrective Action Taken Repeat Violation

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nObserved 4 food handler employees working with no certified manager present Repeat Violation Admin Complaint

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Person in charge unable to provide proof for any employees hired over 60 days for training Repeat Violation Admin Complaint

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

Operator has no proof of any employeesnDiscussed and provided the Employee Health Reporting Agreement form during the inspection. Repeat Violation Warning

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle with green solution unlabeled and stored at kitchen hand wash sink. Employee stated it's window cleaner