SOI BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef on top shelf over snow peas in reach in cooler. Employee removed raw products at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed escolar in vacuum sealed bags in walk-in cooler. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line. Grease/residue build up on walkway outside walk-in cooler.

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. Thawed escolar in vacuum sealed bags in walk-in cooler. See stop sale.

Basic - Cutting board on cook line has cut marks and is no longer cleanable.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station in back kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside upright reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by prep items in kitchen. Operator removed items during inspection. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks at kitchen entrance not secure.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowl and rice scoop in standing water by rice cooker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: - flat surfaces around the nozzles on the soda machine dirty.

Intermediate - Handwash sink not accessible for employee use at all times: - hand-wash sink in kitchen blocked by trash can and items stored on top of it. All items removed by General Manager and trash can moved. Corrected On-Site

Intermediate - No soap provided at handwash sink: - he's in kitchen. General Manager had employee replace the empty container. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food: - establishment prepares sushi rice and does use a timer for the rice. However, they do not have the written procedure. Inspector gave form to manager. Corrective Action Taken

High Priority - Container of medicine improperly stored. Upon inspection observed eye drops stored next to sandwich bags and disposable gloves top shelf on cook line kitchen. Operator corrected storage during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler-Chicken 55f and cut cabbage 55f- door opened often. Operator removed food items of concern to colder holding unit. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed trash can in front of hand washing sink by back door.

Basic - Cloth used as a food-contact surface. Upon inspection observed cloth resting on top of cooked rice in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone stored on top of mirin sauce in dry storage shelf area. Operator corrected storage during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked plastic containers with moisture in between on clean equipment rack left side of dish washer.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Upon inspection observed 3 fly sticky tape above clean dishes in wait station area. Operator removed sticky fly tape during inspection. Corrected On-Site

Basic - Food stored on floor. Upon inspection observed large bag of panko bread crumbs in storage room outside. Repeat Violation

Basic - Water draining onto floor surface. Upon inspection observed air vent above sushi bar line with dripping condensation. Did not observe drip making contact with food/food contact surfaces.

Basic - Wiping cloth sanitizing solution stored on the floor. Sushi bar close to hand washing sink.

Basic - In-use tongs stored on equipment door handle between uses. Upon inspection observed 2 pairs of tongs on oven door handle. Operator removed tongs during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 75f.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Upon inspection observed fish thawing in standing water. Operator corrected thawing method and placed under running cold water. Corrective Action Taken