ROJO COCINA

Certified Food Protection Manager — Inspector Note: Observed that both Certified Food Safety Manager certifications posted expired on 10/3/24. This was discussed with the PIC during the last routine inspection. CA:A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Advised PIC to send copy of current certified food safety manager certification to health inspector by 4/6/26. NOTE: Food *handler* certifications do not meet the requirement

Proper cold holding temperatures — Inspector Note: Observed multiple time/temperature control for safety (TCS) foods cold holding at temperature above 41F - see foods marked with asterisk in temperature log. Upon checking, the ambient temperature of the cooler was 50F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC discarded all TCS from the cooler (noted in temperature log).