Boloco
PASSWednesday, May 11, 2016 at 2:20 PM
Violations Cited
31-5-204/05.11
Location Accessible
Hand sink in the main kitchen area being blocjed by a preparation table. Discontinue and ensure all hand sinks remain accessible.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
02-3-602.11-.12/3-302.12
Food Container Labels
Several sauce containers with no labels. Provide.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Freshly made guacamole was placed into the deli style unit prior to being cooled and with a temperature of 49F. Discontinue and ensure proper cooling mehtods are in place. Guacamole was removed at the time of the inspection and placed into the walk-in cooler to finish the cooling process. Cooked beans inside of the walk-in refrigerator from the previous day with a temperature of 50F. Discontinue and ensure proper cooling methods are in place. Beans were removed at the time of the inspection and voluntarily discarded at the time of the inspection.
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
Walk-in refrigerator with an elevated temperature of approximately 48F. Address and make any necessary repairs. Maintenance was called at the time of the inspection. Discontinue using unless unit is able to maintain a temperature below 41F. Walk-in refrigerator door does not appear to be closing properly. Address and make any necessary repairs.
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
Pipe under the single preparation sink leaking. Address and make any necessary repairs.
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.