La Bocca - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:August 28, 2007
Number of critical violations:2
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 Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Food in inserts on top line of prep cooler are not being maintained below 4 degrees Celsius. Ambient temperature of cooler ranges from 3-9 degrees Celsius (cooler during is being open regularly during the lunch period).
Corrective Action: Potentially hazardous foods discarded. Keep lids on inserts during slow periods, only fill inserts half way. Monitor food temperatures regularly. Service technician contacted - top line not to be used for hazardous food.
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Proper cooling procedures are not being followed for cooked chicken.
Corrective Action: Chicken must be placed in a think layer on shallow pans for cooling - corrected at time of inspection.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Cutting boards have deep scratches and are discolored.
Corrective Action: Replace all worn/discolored cutting boards; cutting boards removed at the time of inspection.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Non-food contact surfaces are not maintained and clean - areas such as shelves, insides of coolers and cooler door handles have a build-up of spills and food debris.
Corrective Action: Surfaces must be cleaned immediately.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Wiping clothes are not being stored in a sanitizing solution or restricted in use.
Corrective Action: Clothes must be stored in a sanitizing solution; Quat sanitizer spray bottles must also be available.
110   Food Not Protected - General
Observation: Food containers (lids) have a build-up of spills and food debris.
Corrective Action: Containers must be cleaned prior to opening - containers should be wiped to remove food debris during storage as this could attract pests.
110   Food Not Protected - General
Observation: Temperature logs are posted but not maintained regularly.
Corrective Action: Temperature records must be regularly maintained.
110   Food Not Protected - General
Observation: Walk-in cooler has no clear organization, boxes are stored directly on the floor; fan is very dirty.
Corrective Action: Cooler must be reorganized, ensure raw meat products are stored separate from ready-to-eat food. Products must be stored off of the floor. Fan needs cleaning. All food must be labeled and dated.
110   Food Not Protected - General
Observation: Bread products are stored below exposed plumbing under the stairwell.
Corrective Action: Plumbing must be covered or bread moved to an alternate storage area.
116   Improper Construction / Maintenance of Establishment
Observation: There is a hole in the wall behind the dishwasher, water is beginning to pool here.
Corrective Action: Wall must be repaired within 1 month.
116   Improper Construction / Maintenance of Establishment
Observation: There is a build-up of grease around and under cooking equipment.
Corrective Action: Vent hoods and under equipment must be cleaned immediately.
116   Improper Construction / Maintenance of Establishment
Observation: Area of the kitchen near the dessert coolers does not have adequate lighting.
Corrective Action: Additional lighting must be added to ensure all areas of the kitchen (including inside of coolers) are adequately lit to allow for safe working conditions and to encourage cleaning.
116   Improper Construction / Maintenance of Establishment
Observation: There is cardboard on the floor in the walk-in cooler.
Corrective Action: Cardboard must be removed.
116   Improper Construction / Maintenance of Establishment
Observation: Raw wooden shelves in dry storage area are very dirty.
Corrective Action: Clean shelves and refinish to create a washable, non-absorbent surface.
116   Repeat Improper Construction / Maintenance of Establishment
Observation: Walls throughout facility have spills and grease build-up.
Corrective Action: All walls must be washed; particularly in areas of dry storage, behind food products and behind the dishwasher.
116   Repeat Improper Construction / Maintenance of Establishment
Observation: Facility has a build-up of food debris, grease and dirt throughout; particularly in hard-to-reach areas such as the underside of shelves, areas under the 2-compartment sink, shelving units and under equipment.
Corrective Action: A thorough cleaning is required throughout - this must begin immediately.

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