La Bocca - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 17, 2015 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 402 | Food is protected from contamination (Sec 12(b))
Observation: Fans in the walk in cooler need cleaning.
Corrective Action: Clean dust/debris from the fans in the walk in cooler to prevent contamination of food in storage.
 |
| 403 | Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2))
Observation: Some areas on the prep tables measured >4C. Staff keep levels of food in inserts at a minimum and replace as needed throughout the day. Raw eggs are stored in one prep table - staff said they go through the eggs stored there in less than 2 hours and replace with new stock.
Corrective Action: Monitor prep tables for a temperature of 4 C or lower. Continue with the practice of minimum food stored in each insert and replacing every 2 hours or as needed if temperatures are in excess of 4C.
After breakfast when eggs are no longer in frequent use, store raw eggs in refrigeration unit below that is at 4C or lower.
|
Comments:
Washrooms are clean and well supplied (hot and cold running water, liquid soap and paper towel)
Hand washing sink supplied with hot and cold running water, liquid soap and paper towel.
Mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C/ 160 degrees F at the dish, or > 82 C at the manifold)
Temperature logs are being maintained on a daily basis.
Refrigeration temperatures are satisfactory (<4 degrees C/ 40 degrees F).
Freezer temperatures are satisfactory (-18 degrees C/ 0 degrees F).
Food storage practices appear to be satisfactory.
Sanitation of premises is good.
Maintenance of premises is good.
Thermometers are provided in every cooling unit containing perishable food.
No pests observed at time of inspection.
Equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination.
Utensils stored in quats sanitizer in between use.
Recommendation:
Obtain test strips for Quats Sanitizer solution, monitor in between servicing from distributor to ensure a concentration of 200 ppm is being maintained.