Caffe Boa

Inspector's notes

Observed shell stock tag records with shellstock tags missing the date of final sale at time of inspection. Reviewed with person in charge (PIC) about proper shell stock record procedures at time of inspection. Shellstock tags must be kept with shellstock until sold, write date on tag with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection. 3rnd Consecutive Violation

Inspector's notes

Observed shell stock tag records with shellstock tags missing the date of final sale at time of inspection. Reviewed with PIC about proper shell stock record procedures at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in vhronological order for 90 days onsite. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed marinara in a container deeper than 4 inches dated with yesterday's date 4/14 with an internal temperature of 46*F in the center measured with a probing thermometer. Per PIC the deep container of marinara was placed in the unit the previous day to cool. Discussed with PIC Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Also observed during inspection employee scooting on the ground a large deep container of freshly made and steaming marinara into the walk-in. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Also discussed to not store food or equipment on the ground in the facility. All TCS foods improperly cooled were embargoed and voluntarily discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shell stock tag records with shellstock tags missing the date of final sale at time of inspection. Reviewed with PIC about proper shell stock record procedures at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, sliced turkey, corn salad (containing tomatoes), cheese (goat, feta), and cut lettuce with temperatures between 49 to 52*F in prep table at the salad prep station at time of inspection. Observed ambient temperature of the salad prep station at 53.4*F at time of inspection. Per cook, all items were placed into the prep table less than 2 hours prior to inspection. All items were moved to the walk-in to rapid cool at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gaskets on the main prep table across from the stove and walk-in door gasket in disrepair at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection. 4-202.16 - Core: Nonfood-Contact Surfaces Addl Notes: Observed acoustic ceiling tiles located over ice machine in the back of house at time of inspection. Replace tiles with vinyl washable tiles prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective action: Repair prior to next routine inspection.

Inspector's notes

Observed ventilation hood gaps in disrepair at time of inspection. Recaulk the ventilation hood gaps with a high temperature aluminum silicone. Observed missing cove base in the bar at time of inspection. Provide a 3/8 inch minimum cove base to the floor/wall junctures of the bar interior. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gaskets on the main prep table across from the stove and walk-in door gasket in disrepair at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-202.16 - Core: Nonfood-Contact Surfaces Addl Notes: Observed acoustic ceiling tiles located over ice machine in the back of house at time of inspection. Replace tiles with vinyl washable tiles prior to next routine inspection. Corrective action: Repair prior to next routine inspection.

Inspector's notes

Observed multiple drainpipes throughout the facility that were going into the flood rim of the floor drain at time of inspection. Provide a 1" airgap between the drainpipe and the floor drain prior to next routine inspection. Reviewed with PIC if the drainpipe is flexible than to encase it in PVC to provide the 1" air gap at time of inspection. Observed missing ASSE 1220 backflow preventer missing from the espresso machine at time of inspection. Install proper backflow device prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ventilation hood gaps in disrepair at time of inspection. Recaulk the ventilation hood gaps with a high temperature aluminum silicone. Observed missing cove base in the bar at time of inspection. Provide a 3/8 inch minimum cove base to the floor/wall junctures of the bar interior. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.