SOPHIA'S KITCHEN

Certified Food Protection Manager and Food Handler Certification

228.31(b) Certified food manager must be on site during all hours of operation

Certified Food Protection Manager and Food Handler Certification

228.31(d) Provide food handlers certificate on site for all food employees

Food-contact surfaces: cleaned & sanitized

4-601.11(A) Deep clean inside dirty RICs/RIF, clean dirty magnetic wall holder above prep sink

Food-contact surfaces: cleaned & sanitized

4-702.11 Sanitize equipment properly after cleaning procedure

Proper cold holding temperatures

3-501.16(A)(2) Keep all TCS cold hold food at 41 F or lower at all times. Observed raw chicken wings at 54 F, raw eggs at 50 F (discard eggs immediately if held longer than 6 hours and other TCS food held in same RIC)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 Repair RIC in back area observed to not hold proper cold holding temperatures

Insects, rodents, and animals not Present

6-202.13 Remove insect control device from on top of food prep/storage area

Contamination prevented during food preparation, storage and display

3-305.11(A) Store all food 6 inches off floor

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-101.19 Remove cardboard and other absorbent material used as a shelf liner on storage shelves

Non-food-contact surfaces clean

4-601.11(C) Deep clean kitchen (floors, walls, exterior of equipment, floor drains, etc.)