BOLAY

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed : the Asian noodle sauce lacking a time mark. An adjusted time mark was produced. Corrected On-Site

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed : whole beef roast in the hot hold cabinet, 127-129°.

Basic - Equipment in poor repair. Observed : the final rinse gauge on the dish wash machine did not move during any cycles. A tech arrived and freed the gauge. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed lack of the hi temp dish wash machine when tested only reached 140° at the surface level. There is quaternary amonia sanitizer on site and a sink will have to be manually set up, as the 3 sink dispenser is not working properly.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : the 3 compartment sink and the sanitizer bucket(made less than an hour ago when tested) 0 ppm for quaternary amonia.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed : prep cook wash/rinse hands in 3 compartment sink. Staff redirected the cook to the hand wash sink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the bottom, when the back door is fully closed.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed bagged fresh on the ground by the communal dumpster.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: lack of time as a public health control time marks on multiple items. Time mark stickers were added to each. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed: the base cove tiles by the walk-in cooler are missing.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the hi temp dish wash machine only reached 162°.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: chicken on the prep line in a hot hold cabinet, 122°. ALSO, salmon in the hot hold cabinet was at 122°.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: the hi temp dish wash machine did not have a working irreversible surface temperature taking device.(no batteries)

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the ice dispenser in the dining room has an accumulation oF dried splash up. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: steak on the bottom shelf in the cook line Alto Sham, 128F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on it. ALSO, the soda machine ice chute is soiled.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: scanned certificates.

Basic - Bathroom facility not clean. Observed the right hand bathroom toilet seat is soiled.

Basic - No copy of latest inspection report available. Observed: last inspection not available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: in the recessed area over the soda machine ice chute, an accumulation of dried splash up.

Basic - Single-service articles improperly stored. Observed: food film stored on the floor by the desk.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener has dried debris on the blade.

Basic - Equipment in poor repair. Observed the hi temp dish wash machine does not reach 180F. The dishes are pre-rinsed, run through the dish wash machine and then placed in the adjacent sanitizer sink for sanitizing. This was set up as such upon the inspectors entry.

Basic - Garbage can located outside has no lid or lid open/broken. Observed the communal dumpster used by Bolay, has a compromised lid/hinge which does not allow for the lid to be closed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall by the dish wash machine is soiled.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishmachine rinsing at 146F

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed multiple containers of Mojo Pork at a temperature of 109F cooling for 60 minutes. Temperature 40 minutes later was 88F. Manager placed containers in Reach in Freezer Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed mojo pork cooked and left out for a couple of hours to cool and then placed in the Walk-in Cooler. Temperature on mojo pork is not monitored to see when it reaches 135F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Manager removed from service and placed in ware wash area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can in kitchen next to door.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sink 90F-95F

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple container recently washed on clean ware rack not properly air dried - wet nesting. Manager separated items to allow for proper air drying Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sign missing in one of the public restrooms

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent in kitchen soiled with black mold like substance.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.