Boloco
PASSTuesday, April 8, 2014 at 1:54 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff rinsing hands at food prep sink. Unable to properly wash hands. Hot water not 110F.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
Staff preparing food while hot water heater under repair. Water 72F maximum. Ensure adequate training. Review responsibilities of management.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Cutting boards heavily soiled and scored- Replace
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.
15-4-202.16
Non-Food Contact Surfaces
Repair hot water heater booster; electrical issues.
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.
18-4-603.12
Pre-Flushed Scrapped Soaked
Heavily soiled pans in washwater of 3 Bay sink. Pre scrape pans before washing.
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.
29-5-201/02.11
Installed and Maintained
Insufficient capacity of hot water for service needs. Hot water 72F.Maintain at or above 110F. Middle compartment of 3 Bay broken- Repair
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.