BOLAY

Violations (7)

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Front counter employee entered front counter, put on gloves and began preparing customer order without first washing hands. Reviewed proper procedures and employee washed hands.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Front counter employee entered front counter, put on gloves and began preparing customer order without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

  High Priority

• 01B-01-4Critical

  Dented can present. 1 - #10 can coconut milk. See stop sale.

  High Priority - Dented can present. 1 - #10 can coconut milk. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - cut cabbage (54-55F); pesto noodles (55-57F). Per operator items placed out less than 2 hours ago. Items not prepped or portioned today. Operator immediately placed items in ice bath to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - cut cabbage (54-55F); pesto noodles (55-57F). Per operator items placed out less than 2 hours ago. Items not prepped or portioned today. Operator immediately placed items in ice bath to quick chill. **Corrective Action Taken**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Left alto sham - cooked chicken (110-120F - Hot Holding); cooked mushrooms (110-115F - Hot Holding). Per operator items holding less than 2 hours. Operator immediately moved items to oven. 10 minutes later, cooked chicken (176F); cooked mushrooms (184F).

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Left alto sham - cooked chicken (110-120F - Hot Holding); cooked mushrooms (110-115F - Hot Holding). Per operator items holding less than 2 hours. Operator immediately moved items to oven. 10 minutes later, cooked chicken (176F); cooked mushrooms (184F). **Corrected On-Site**

  High Priority

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution - Quaternary 400ppm.

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution - Quaternary 400ppm. **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - cooked noodles - cooling 3 hours at 2:45pm (53-53F - Cooling) at 3:15pm 48-51F. At this rate proper cooling will not occur.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - cooked noodles - cooling 3 hours at 2:45pm (53-53F - Cooling) at 3:15pm 48-51F. At this rate proper cooling will not occur. Observed item covered. Operator uncovered item to continue cooling.

  Intermediate

• 36-24-5

  Hole in or other damage to wall - above Cookline hand sink.

  Basic - Hole in or other damage to wall - above Cookline hand sink.

  Basic