Sogno Toscano Cafe & Wine Bar

Inspector's notes

Observed an employee doing dishes in bar area dishwasher that tested 0ppm sanitizer. A container of quaternary ammonium was being used for this dishwasher, and 0ppm quaternary ammonium was measured on test strips. Dish machine reached a maximum temperature of 119°F using min/max thermometer, and 0ppm using chlorine test strips. Dishwasher in main kitchen also tested 0ppm chlorine sanitizer. PIC relocated all food-contact surfaces to three-compartment sink using appropriate concentration of chlorine to be washed, rinsed, and sanitized at the time of inspection and called dishwasher service company. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed cooked eggplant, sliced tomatoes, lemon aioli, and parmesan cheese at temperatures between 52°F and 60°F that were placed in unit from walk-in cooler the night prior to inspection. TCS items placed in unit from walk-in the night prior to inspection were discarded by PIC. Observed arugula, mozzarella, spinach, and portioned container of sundried tomatoes in oil placed in unit two hours prior to inspection at temperatures between 48°F and 60°F. TCS items placed in unit two hours prior to inspection were placed in walk-in to rapidly cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler with a minimum temperature of 49.6°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All food in unit had been in unit for under 4 hours and was placed in walk-in. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 7/06/26. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed an employee doing dishes in bar area dishwasher that tested 0ppm sanitizer. A container of quaternary ammonium was being used for this dishwasher, and 0ppm quaternary ammonium was measured on test strips. Dish machine reached a maximum temperature of 119°F using min/max thermometer, and 0ppm using chlorine test strips. Dishwasher in main kitchen also tested 0ppm chlorine sanitizer. PIC relocated all food-contact surfaces to three-compartment sink using appropriate concentration of chlorine to be washed, rinsed, and sanitized at the time of inspection and called dishwasher service company. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed cooked eggplant, sliced tomatoes, lemon aioli, and parmesan cheese at temperatures between 52°F and 60°F that were placed in unit from walk-in cooler the night prior to inspection. TCS items placed in unit from walk-in the night prior to inspection were discarded by PIC. Observed arugula, mozzarella, spinach, and portioned container of sundried tomatoes in oil placed in unit two hours prior to inspection at temperatures between 48°F and 60°F. TCS items placed in unit two hours prior to inspection were placed in walk-in to rapidly cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a prep cooler with a minimum temperature of 46.2°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 6/26/26.

Inspector's notes

Observed the dishwasher being used and dispensing a sanitizer (chlorine) concentration of 0 ppm. It was discovered that the chemical lines had been switched on the unit and were corrected at the time of inspection. Final concentration was measured at 50 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked onions and sundried tomatoes in oil having date marking of (2/19). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP salmon thawing while still being in its Reduced Oxygen Packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.