Bodega On Central

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 35 flies on fly strip. Fly strip was removed and thrown away. Corrected On-Site

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Above cook line.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone with clean dishes. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting. At racks by dish machine

Basic – Food stored on floor. Box of oil on floor,

Basic – Iced tea dispenser not cleaned at least once every 24 hours. Heavy staining

Basic – In-use wet wiping cloth/towel used under cutting board. Cook line

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front window open when customers not present. Window was closed. Corrected On-Site

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over tea and marinated peppers.

Basic – Working containers of food removed from original container not identified by common name. Squeeze bottle at cook line.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nBeans cooked on 8-14-23 found at Beans 48 degrees Fahrenheit, beans 45 degrees Fahrenheit on 8-15-23 in walk in cooler.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flies at front bar, 2 flies in kitchen,

High Priority – Operating with an expired Division of Hotels and Restaurants license. From 2-1-23 Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter and cheese.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nBeans cooked on 8-14-23 found at Beans 48 degrees Fahrenheit, beans 45 degrees Fahrenheit on 8-15-23 in walk in cooler.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans cooled in 5 gallon plastic containers with lids on.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining,

Intermediate – Handwash sink not accessible for employee use at all times. Item in hand washing sink at dish machine. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Observed hand washing sink used as dump sink, observed ice in sink. Manager re-educated staff. Corrective Action Taken

Intermediate – Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed 95 degrees Fahrenheit