La Cocina de Sonia

Inspector's notes

Observed cooked meet sitting on the side of the flat to grill win an internal temperature between 125-130 degrees F. at time of the inspection. Per the person in charge, the meat was cooked 30 minutes to this inspection and placed on the side for serving. Discussed with the operator that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Operator heated meat to 165 degrees F. and placed on the flat-top grill for hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan of fried beans with internal temperature of 64 degrees F., sitting in the top section of the reach in prep refrigerator. Per the person in charge, the bean was prepared an hour prior to this inspection. Also, observed cooked rice in the reach in refrigerator with internal temperature of 67 degrees F. Per the operator, the rice was cooked a day prior to this inspection. Discussed with the person in charge that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. The person in charge reheated the pan of beans and placed it on the flat-top grill for ho holding, and the rice was embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the name of the unit missing on the sides and reas of the exterior. Discussed with the person in charge that name of the establishment shall be plainly indicated on sides and rear of the exterior of the vehicle in letters of contrasting colors at least three inches high with a minimum of 3/8 inch wide. Please fix prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed operator cooling cooked menudo soup in a one-gallon plastic container in the reach in prep refrigerator. Discussed with the operator that they are going above and beyond of the sope of their permit, and they need to simplify to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. Operator reheated the soup and placed it of the stove for hot holding. Corrective Action: Corrected at time of inspection.