Sophia's Kitchen

*43 Light 20 foot : Reach-in cooler

Light in RIC shall be in operation

*42 Ventilation hood systems

Hood vent grease shall be clean to sight

*21 RFSM - Not On Site

Food manger is required to be on site

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark cheese and sauces for 7 days , then discard

*02 Cold Hold (41øF/45øF or below)

Cold hold temperature shall be at 41F or below, ham temped at 49F

*45 Clean facilities as often as necessary.

Clean up floors and wall from stains and debris

*10 Clean Sight and Touch

Provide sanitize bucket with solution at 50- 100ppm Cl

*29 Thermometer shall be easily readable

provide teat strips and thermometers

*10 Clean Sight and Touch

clean interior topping of coolers to remove build up.

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

all food handlers must be trained in food safety

*41 Food storage containers, identified with common name of food.

label all food containers with common name flour

*42 Dirty nonfood contact surfaces

remove dust build up on fans black

*45 Store maintenance equipment in orderly manner

clean and organize storage area (underneath counter tops)

*02 Cold Hold (41øF/45øF or below)

Hot food must be maintained at 41F or below.

*42 Ventilation hood systems

Clean vent hood filters, heavy build-up seen.

*47 Other Violations

Remove card board linens as often as needed.

*33 Rinsing procedures - 3 compartment sink

Set up 3 compartment sink correctly wash, rinse, and sanitizer.

*45 Premises shall be maintained in good repair

Repair leak at 3 compartment sink, faucet.

*10 Clean Sight and Touch

Clean inside of cook's reach-in-cooler, sight, and touch to remove build-up of food. Also clean inside of reach-in-freezer frame grease build-up.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide chemical test strips to check concentration of sanitizer.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Store employee drinking cups in a designated area.

*06 Discard if TCS is in container w/ no date or day

DELI MEAT WITH NO DATEMARKING: MEAT DISCARDED

*47 Handwashing signage

PROVIDE FOR ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE

*10 Clean Sight and Touch

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

CHEESE 53*F IN CHU

*22 Accredited food handler certificate - 60 days

PROVIDE FOR ALL

*43 Light 20 foot : Reach-in cooler

REPLACE NON WORKING LIGHT

*37 Food, utensils & equip under other sources

PHONE STORED ON OPEN BUNS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS AND FOOD STORED WITH CUSTOMERS ITEMS

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*45 Lockers to be used to store personal items

PERSONAL ITEMS STORED WITH CUSTOMER ITEMS