Boloco-Atlantic Wharf
PASSFriday, August 8, 2014 at 3:03 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken in steam table 92F-110F Steak in steam table 98F / Provide proper hot holding temperatures. Both chicken and steak were removed and reheated to 175F-185F.
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
10-3-304.12
Food Utensil Storage
Spatulas stored in between equipment / Discontinue and properly store all in between use utensils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.