SOPHIA'S

High Priority - Live, small flying insects found 2 by prep area, 1 by cook line. Flying insects not seen landing, just buzzing around. Advised operator to kill and remove flying insects. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Wiping cloth stored and in direct contact with sushi rice. Operator removed wiping cloth. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over fully cooked octopus reach in freezer by dry storage. Operator stored products properly. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked shrimp 7/21 at walk in cooler. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line: chicken wings (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Observed overstocked to rim of pan. Operator cut portion in half and stored on lower half of cooler.; at bar: Gorgonzola olives (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Observed in container on top of bar. Advised operator to add to time control. Corrective Action Taken Warning

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. Sushi rice has no time mark. Per operator , out of temperature for approximately 1.75 hours. Operator placed time mark for remaining 2.25 hours. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (116F - Hot Holding); steam table: marinara (126-127F - Hot Holding); brandy mushroom sauce (131F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products back on flat top grill to reheat to 165+F Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags missing last order sold date. Educated operator on proper shellfish tag procedures. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not available at time of inspection. For quaternary sanitizer. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Advised operator to correct to 200-400ppm quaternary sanitizer. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in: mashed potatoes (45F - Cooling) at 1:35; cooling since 1/1 at 8:45pm. Observed in pan tightly wrapped in plastic. Advised operator to cool products in shallow uncovered or vented pans in the cooler. See stop sale. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over herb butter not in commercial packaging at reach in freezer. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw calamari at flip top cooler on cook line. Operator stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top flip top cooler: pina colada sauce (49F - Cold Holding); tzatziki sauce (yogurt) (48F - Cold Holding); cook line flip top: beef patties (45F - Cold Holding) Observed overstocked in pan at least 1 inch over fill line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (76F - Hot Holding) Observed in squirt bottle by oven. Per operator, left out over night. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in: mashed potatoes (45F - Cooling) at 1:35; cooling since 1/1 at 8:45pm. Observed in pan tightly wrapped in plastic. Advised operator to cool products in shallow uncovered or vented pans in the cooler. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top flip top cooler: pina colada sauce (49F - Cold Holding); tzatziki sauce (yogurt) (48F - Cold Holding); cook line flip top: beef patties (45F - Cold Holding) Observed overstocked in pan at least 1 inch over fill line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (76F - Hot Holding) Observed in squirt bottle by oven. Per operator, left out over night. See stop sale. Warning