La Bocca - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:February 19, 2014
Number of critical violations:0
Number of non-critical violations:  5
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
118   Other (Specify)
Observation: The ice machine backflow device has a missing tag.
Corrective Action: Ensure that all backflow devices on the premises are regularly tested and tagged.
402   Food is protected from contamination (Sec 12(b))
Observation: Ice wands were stored directly on freezer shelves and on other containers.
Corrective Action: Because ice wands are directly inserted into food, they must be stored on a clean surface and therefore should be stored on a cleaned and sanitized container, otherwise any contamination on the outside of food boxes or on the top of the freezer shelving can be introduced directly into food while it is cooling.
402   Food is protected from contamination (Sec 12(b))
Observation: Reminder to staff: when prepping large volumes of food, minimize the time that it spends outside of the cooler by using multiple small containers and putting each container in the cooler immediately when it has been filled. By using one large container to prepare large amounts of food, particularly cooked and cooled, or par-cooked items, the food may sit out at room temperature for multiple hours and cause dangerous growth of bacteria.
Corrective Action: Ensure that all staff are made aware of this concern.
505   Food premises maintained in a sanitary condition (Sec 17(1))
Observation: Bar pop dispenser gun holder requires cleaning. The walk in freezer floor requires enhanced cleaning, the bottom shelving unit must be raised to accomplish this and facilitate ease of cleaning in the future.
Corrective Action: Ensure that this cleaning is completed by next tuesday.
505   Food premises maintained in a sanitary condition (Sec 17(1))
Observation: The door to the walk in cooler is beginning to wear and become hard to clean.
Corrective Action: Refinish the door by the next routine inspection.
505   Food premises maintained in a sanitary condition (Sec 17(1))
Observation: There is a hole in the cieling next to the grill line and reach in cooler.
Corrective Action: Refinish the hole in the cieling by the next routine inspection.
507   Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: The glasswasher sanitizer motor has failed.
Corrective Action: Repair the glasswasher asap. In the interim, run the glasses through the main dishwasher. Follow up for this item to be conducted next tuesday.
704   Written procedures to ensure critical limits are met (Sec 23 (3)(c))
Observation: Temperature logs for the facility are not up to date. The last 2 weeks have not been filled out.
Corrective Action: Ensure that the temperature logs are complete and up to date at all times. Follow up for this to be conducted next tuesday.

Comments:

Premises is otherwise generally well maintained.

· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse temperature is 71C measured at the dish).
· Quat sanitizer is available and the concentration is 200ppm as required.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory except where noted.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.