Bamboche Take Out Rest Degrades its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. goat, chicken, rice on the walk in cooler. Repeat Violation. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fish, plantains in the steam table. op Corrected On Site. reheated, covered with lids.

Critical - Observed food stored on floor. cardboard box with plant foods on the walk in cooler floor. Corrected On Site.

Critical - Observed food stored on floor. cardboard box with plantains on the storage area floor. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handling money then serving food with out washing hands. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. hood & filters.

Critical - Handwash sink not accessible for employee use at all times. clean pots stacked on front of the handsink blocking the acces to the kitchen handsink. Repeat Violation. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. restroom.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.

Critical - Observed dead roaches on premises. 5 dead roaches in kitchen floor, under equipment. according to mgr the establishment was treted last night. Corrected On Site. cleaned. Repeat Violation.

Critical - Observed live flies in kitchen. small flies.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.

No copy of latest inspection report.

No Violations Were Observed

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains at the cookline. Corrected On Site. reheated.

Critical - Violation: 03D-01-1Observed food being cooled by nonapproved method. deep containers

Critical - Violation: 08A-28-1Observed food stored on floor. walk in cooler. Repeat Violation.

Critical - Violation: 08A-28-1Observed food stored on floor. rice, beans in kitchen floor.

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. befor putting gloves on.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-19-1Observed interior of microwave soiled. Repeat Violation.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelving

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. plantains inside kitchen handsink.

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. kitchen. Repeat Violation.

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. restrooms

Violation: 37-03-1Observed wall in disrepair. next to hand sink

Violation: 37-05-1Observed wall soiled with accumulated food debris.

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Violation: 53A-19-1Observed expired Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains at the cookline. Corrected On Site. reheated.

Critical - Observed food being cooled by nonapproved method. deep containers

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. Repeat Violation.

Critical - Observed food stored on floor. rice, beans in kitchen floor.

Critical - Observed food stored on floor. walk in cooler. Repeat Violation.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. befor putting gloves on.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled. Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelving

Critical - Observed handwash sink used for purposes other than handwashing. plantains inside kitchen handsink.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. restrooms

Observed wall in disrepair. next to hand sink

Observed wall soiled with accumulated food debris.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Observed expired Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. drystorage. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, beef, turkey, goat in the walk in cooler. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plant food in the steamtable. Corrected On Site. reheated. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. deep containers. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.

Critical - Observed potentially hazardous food thawed in standing water.

Critical - Observed food stored on floor. walk-in cooler. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.

Critical - Observed employee wash hands with no soap.

Observed nonfood-grade containers used for food storage. shopping plastic bags with fried plantains, rice.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Observed interior of microwave soiled. Repeat Violation.

Observed build-up of grease on nonfood-contact surface. cookline equipment

Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline equipment.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.

Critical - Observed dead roaches on premises. Dead german roaches observed: 25 dead roaches in kitchen area (floor, shelves), 25 dead in dishwashing and drystorage area, 4 dead inside the handsink, 5 dead in the restroom, 6 dead in front counter area. Repeat Violation.

Critical - Observed roach activity as evidenced by live roaches found. Live german roaches observed: 5 live roaches in prep area, 4 live in warewashing area, 2 live in drystorage area, 1 live in front counter area. Repeat Violation.

Observed grease accumulated under cooking equipment.

Observed wall soiled with accumulated food debris. steamtable area.

Observed wall soiled with accumulated grease. cookline.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. observed two tables with 8 seats and costumers eating in the premises.

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. walk in cooler

Critical - Violation: 01B-16-1Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name. drystorage

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler. Repeat Violation.

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. seafood, plant food in the steamtable. Corrected On Site. reheated. operator turn the unit hotter.

Critical - Violation: 03D-01-1Observed food being cooled by nonapproved method. deep, closed containers.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. Corrected On Site. operator turn the unit colder. Repeat Violation.

Critical - Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soup base.

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching cloths and soiled equipment then handling takeout boxes (serving food) with out washing hands.

Critical - Violation: 12A-22-1Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. gloves.

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Violation: 22-18-1Observed soil residue in storage containers. drystorage

Critical - Violation: 22-19-1Observed interior of microwave soiled. Repeat Violation.

Violation: 25-06-1Observed single-service articles stored without protection from contamination. aluminum pans not inverted. Corrected On Site.

Critical - Violation: 35A-03-1Observed dead roaches on premises. 6 dead roaches in restroom, 5 dead roaches in warewashing area.

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. walk in cooler

Violation: 51-18-1No copy of latest inspection report.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. drystorage

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. seafood, plant food in the steamtable. Corrected On Site. reheated. operator turn the unit hotter.

Critical - Observed food being cooled by nonapproved method. deep, closed containers.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. Corrected On Site. operator turn the unit colder. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soup base.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching cloths and soiled equipment then handling takeout boxes (serving food) with out washing hands.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. gloves.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soil residue in storage containers. drystorage

Critical - Observed interior of microwave soiled. Repeat Violation.

Observed single-service articles stored without protection from contamination. aluminum pans not inverted. Corrected On Site.

Critical - Observed dead roaches on premises. 6 dead roaches in restroom, 5 dead roaches in warewashing area.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Lights missing the proper shield, sleeve coatings or covers. walk in cooler

No copy of latest inspection report.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wic

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in WIC. Corrected On Site. PHF was moved to the WIF. Observed PHF in the WIC at 45 degrees fahrenheit. PHF must not be held in this unit until proper temperature can be maintained.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC. PHF must not be held in this unit until proper temperature can be maintained.Observed PHF in the WIC at 45 degrees fahrenheit.

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times. kitchen, Corrected On Site.

Violation: 37-05-1Observed wall soiled with accumulated food debris.

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in kitchen

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.