Boloco
PASSMonday, April 5, 2010 at 6:10 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked vegetable at 90F.Rice at 130F(All other hot foods temp'd at 140F or above).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer in 3bay sink at 100ppm the first time tested.Manager asked sraff to refill and sanitizer tested at 300ppm(Staff unsure how to rectify.Staff unsure of how long to test sanitizer for.Manager onsite is knowledgeable and is teaching staff proper procedures.Service call in for calibration of automatic sanitizer system.Until rectified provide proper manual procedures.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
wall mounted dispenser leaking.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.