SOUPA BLVD

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook. 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. Corrected On-Site

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. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted at front counter. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, apron and laundry on dry storage and cans.

Basic - Floor area(s) covered with standing water. In bono tea area.

Basic - Stored food not covered.wontons and other items in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

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. Advised to set up 3 bin sink until repairs etc are made. Checked 2 times at 0 ppm. Advised to set up 3 bin sink and call for maintenance.

Intermediate - Handwash sink used for purposes other than handwashing. Blocks of ice thawing in handwash sink at boba tea.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled in various areas.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in raw chicken and in wonton filling.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bo Bo tea area.