La Bocca - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Follow-Up
Inspection date:September 17, 2007
Number of critical violations:1
Number of non-critical violations:  2
Follow-up Required:  Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description / Observation / Corrective Action
105  Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Products stored in inserts on prep line are not being maintained below 4 degrees Celsius.
Corrective Action: Ensure lids are placed on inserts to help maintain temperature. Less product should be placed in inserts; this will help to maintain temperature and to ensure proper rotation of product.
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Walk-in freezer is overstocked; food boxes are sitting directly on the floor; there is a build-up of food debris on the floor.
Corrective Action: Freezer must be reorganized and maintained in an organized manner; freezer must be thoroughly cleaned. Ensure food is stored properly upon being received.
110   Repeat Food Not Protected - General
Observation: Walk-in cooler has been reorganized to allow easier access to product; lower shelves are sitting directly on the floor. Cooler fan has a build-up of dirt/dust.
Corrective Action: Bottom rack of the shelving unit must be moved up a minimum of 6 inches; this will prevent contamination of product (due to spill) and allow for proper cleaning of cooler floor. Fan must be cleaned.
116   Repeat Improper Construction / Maintenance of Establishment
Observation: There is a build-up of grease on equipment and walls in the main line area.
Corrective Action: Regular (daily) cleaning of areas prone to grease build-up must be completed.

Comments:

Items that have been addressed since previous inspection (August 28/07):
105 - Proper cooling procedures appear to be followed for meat products and sauces/soups.
108 - Wiping clothes were stored in a Quat sanitizer at the time of inspection; ensure solution is changed frequently to maintain an adequate concentration of sanitizer.
108 - All scratched and discolored cutting boards have been removed from the premise.
110 - All products being stored under exposed plumbing have been removed.
110 - Temperature logs have been instituted - ensure that these logs are a true representation of cooler and food temperatures throughout the hours of operation.
116 - A thorough cleaning has taken place of this facility - ensure that cleaning is ongoing to prevent further build-up of food debris and grease throughout the facility.

Work has begun on additional items noted on previous report (additional lighting, wall under the dishwasher, refinishing shelves).