Cocina Sofia Inc.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: At the time of inspection, PIC failed to provide testing strips for the 3 comp sink sanitizer testing.PIC advised to get the testing strips ASAP. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed meat cutting blade inside the main kitchen have not been cleaned after use. PIC advised to make a cleaning schedule and have the equipment cleaned. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods like chicken at 59 F and beef at 46 were stored above 41F in the RIC. PIC moved the items to working cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P

Thermometers provided and accurate — Inspector Note: Observed NO thermometers in reach in cooler. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. C/A: Place thermometers in all cooler units to help monitor temperature.