ANGEL’S SOUL FOOD #2 Inspection – February 5, 2025

High Priority 2

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – tilapia (52 – Cold Holding) Operator states less than an hour. Employee moved to freezer for expedited cooling GLASS REACH IN AT COOKLINE: – collard greens (51F – Cold Holding); – cooked cabbage (51F – Cold Holding); – milk (47F – Cold Holding); Operator states prep employee brought out in the morning **Warning**

Warning

#7High Priority29-34-4

High Priority – Vacuum breaker missing at hose threaded faucet below water heater

Intermediate 1

#8Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

Basic 5

#1Basic06-09-1

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. – tilapia

#2Basic32-12-6

Basic – Covered waste receptacle not provided in women's bathroom.

#3Basic16-55-4

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. – chlorine 0 ppm. Operator states seldomly used. Operator states three compartment sink in use for ware washing

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. – bottom of glass door cooler soiled

#5Basic36-02-5

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. – in ware wash area

Florida Food Watch