SOHO BEACH HOUSE

Intermediate - No soap provided at handwash sink. Missing soap in one of the hand sink located next to the prep sink. Employee restocked the station. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed broken cove molding at the front entrance and in the back prep. Repeat Violation

Basic - Food stored on floor. Observed 5 gallon plastic containers with cooking oil on the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust on reach in cooler gaskets located at the prep front area. Employee cleaned it. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of debris inside reach in cooler front prep area. Employee cleaned it. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed broken cove molding ( tile) at the entrance 7th floor kitchen ) .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed brush inside standing water. Water was discarded immediately. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in cooler gaskets underneath the cook line. Employee cleaned the gaskets. Corrected On-Site

Basic - Single-service articles improperly stored. Observed to go cups on the floor in the cafeteria area. Person in charge moved it immediately. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard at the employee buffet area. Sneeze guard was set up . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic oil (70 F - Cold Holding) at room temperature in the back prep area. As per employee for around 1 hr. Food was placed inside blast chiller. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Employee buffet line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted reach in cooler shelving .

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed backsplash wall with accumulation of food debris .

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired boiler certificates.

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quart test kit since 3/12/2024. Test kit was replaced . Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed unwrapped apples offered at the employee cafeteria buffet without utensils. Employee placed a tong to handle the apples. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing cover for ceiling light in the kitchen area .

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available to check high temperature at the dishmachine.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed expired boiler certificates FL 099975, 099979,099980, 004875 and 121860 exp 10/2/22. Priority: Reporting

Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside one of the hand sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged tuna already thawed inside vacuum packaging. Employee opened the sealed bags immediately. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled. Employee clean it immediately. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Hot water sanitizing Dishmachine just reaching 158 F. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease and mold like substance on air conditioning vent dishwashing area.

Basic - Equipment gaskets in poor repair.Reach in coolers/ freezer gaskets in disrepair. Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed final rinse 148°f. Three compartment sink is set up for sanitation process. Repeat Violation

Intermediate - No soap provided at handwash sink. Missing soap at the hand sink station located next to the reach in freezer .

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 final rinse 148°f . Repeat Violation

Basic - Reach in cooler/ freezer gaskets in poor repair. As per Executive chef, the gaskets were ordered already, but they are in back order.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils inside high temperature dishmachine that was not reaching 180°f minimum. Employee was coached about conduct the sanitation process in the 3 compartment sink. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to dispense vinegar . Manager discarded the container. 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 high temperature dishmachine not sanitizing properly ( temperature just rise up to 151°f instead of 180°minimum . Employee was instructed to sanitize all the utensils inside the contiguous 3 compartment sink. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna in the process of being thawed inside standing water in the prep sink. Employee opened the cold running water immediately. Corrected On-Site