SOHAO STREET FARE CAFE

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed : when frying chicken, the largest piece cooked was at only 105°. (The rest were 190°+) The large piece was placed back in the fryer to finish cooking it 165° or above. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed : raw chicken stored over batter fried chicken in the walk-in cooler, right hand side.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed : 1 egg in the cook line make table with a hole punctured in it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed : the 2 hand wash sink in the kitchen lacked paper towels. Napkins were added to each station. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed : gaskets on the cook line are soiled/stained. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a waist pack stored over clean dishes by the dish wash machine.

Basic - Floor tiles missing and/or in disrepair. Observed : pieces of floor tile missing by the 3 compartment sink.

Basic - Food stored on floor. Observed : a case of green tea stored on the floor by the large chest freezer.

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. Observed: the chicken at the end of the cook line lacked a time mark. An adjusted time mark was added. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed the cook line pump hand soap was stored over the flip reach-in cooler with food. The soap was moved to the hand wash sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal scrub pad in the cook line hand wash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the 2 kitchen hand wash sink. Napkins were put in place until the paper towels come in. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: an employee jacket stored on top of dry seasonings in the storage area.

Basic - Food stored on floor. Observed: a bus pan of food on the floor of the walk-in freezer.

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Observed: the marked Exit past the bathrooms are obscured by a tool cart, sign and a mop bucket. - From follow-up inspection 2024-07-18: No change Time Extended

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. 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. 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. 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. 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. 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/ Observed: Minh does not have a current Certified Food Manager card.

Intermediate - Handwash sink used for purposes other than handwashing. 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. Observed: some certificates are expired.

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

Basic - Food stored on floor. 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. 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. 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. 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. 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. 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

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

High Priority - Container of medicine improperly stored. Observed personal medicine stored about flip-top make table cooler

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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure in English and Spanish.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at front server station and by dishmachine Repeat Violation

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. Observed person in charge cannot provide verifiable proof 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.

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food rice and liquid substance in reach in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored above single serve chop sticks.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two cooks on cook line with no hair restraint

Basic - Equipment in poor repair. Observed gasket in reach in freezer torn

Basic - Food stored on floor. Observed container of Chicken on floor in reach in cooler below rack. Observed bag of rice, or pita and paprika stored on floor near back door. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of a flip-top make table cooler in the kitchen on the cook line.

Basic - Stored food not covered. Observed cooked pasta on shelf in walk-in-cooler not covered and not in a container. Employee discarded pasta Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( turnips) stored over ready-to-eat food ( Chicken feet) in walk in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed working container of food removed (sugar) from original container not identified by common name.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed back exit door passed restrooms path is blocked with boxes . Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license displayed dated 6/1/2022.....expired Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool pad in hand wash sink at cook line.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense garlic

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with multiple cutting marks with stains on flip-top make table cooler on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table in back kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash sink sign at front counter. Inspector provided sign to post. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board on cook line.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed back door exit passed restrooms blocked by boxes and equipment. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed unpacked meat and Chicken store above noodles in Reach in Freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris in bowl stored in lean ware rack at front server area. Other dishes are not protected

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand wash sink on cook line. Manager restocked paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense rice

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor of Walk-in Cooler

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink on top shelf of Walk-in Cooler over vegetables. Manager removed drink from Walk-in Cooler. Corrected On-Site

Basic - Food stored on floor. Observed bag of potatoes and containers of soy stored on floor of Walk-in Cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the gasket of the Reach in Freezer

Basic - Outer openings not protected with self-closing doors. Observed self closing mechanism to back door not correctly connected make it operational.

Basic - Single-service articles improperly stored. Single serve items stored on floor in hallway to back door emergency exit

Marked exit/path to marked exit blocked. For reporting purposes only. Observed path to emergency back door blocked with racks and other equipment.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed large pot of beef broth in Walk-in Cooler with a temperature of 80 degrees Fahrenheit cooked the day before and stored overnight in the Walk-in Cooler. Also in the Walk-in Cooler was a tray of beef cooked the day before and stored overnight at a temperature of 45 degrees Fahrenheit

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed meat in Reach in Freezer in back room next to Walk-in Cooler stored in non food grade bags.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed large pot of beef broth in Walk-in Cooler with a temperature of 80 degrees Fahrenheit cooked the day before and stored overnight in the Walk-in Cooler. Also in the Walk-in Cooler was a tray of beef cooked the day before and stored overnight at a temperature of 45 degrees Fahrenheit

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed both hand wash sink in kitchen with no paper towels. Manager restocked both hand wash sinks. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense food from 5 gallon bucket in Walk-in Cooler. Manager removed bowl. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine sanitizer concentration at 0ppm, Manager replaced sanitizer solution and dishes retested and sanitizer concentration 50 ppm CL

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in multiple cabinets in server area where single serve items and condiments are stored, as well as in dry goods storage rack employee jackets, laptops and other personal items placed with and on items served to the public. Manager placed all personal items in one area separate from single serve and condiments are stored. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint

Basic - Food stored on floor. Observed container of chicken and beef consume stored on floor in Walk-in Cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between the wall and flip-top make table cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine in dining area. Repeat Violation

Basic - Stored food not covered. Observed multiple trays of food (chicken, meat and shrimp) in Walk-in Cooler and Reach in freezer at proper temperature but uncovered

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed fish thawed in prep sink with water barely running for 30 minutes and temperature at 60 degrees Fahrenheit. Employee placed fish in Walk-in Cooler.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed back exit door behind restroom pathway and back exit door blocked with boxes of single serve items. Repeat Violation