SOUL MEDITERRANEAN CUISINE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun and nozzle at bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetables, vodka sauce , marinara. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Parm cheese container. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket . Corrected On-Site

Basic - Food stored on floor. Condensed milk in cans stored on floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked octopus and falafel under raw calamari and raw shrimp. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and raw seafood in walk in cooler.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle hand sink.

Intermediate - No soap provided at handwash sink. Middle hand sink.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill.