Buona Beef

Year by year

Inspections

1. Mar 17, 2026 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Observed laddles ranging on rack and knives on knife rack are visibly soiled. Informed PIC and PIC stated they will W/R/S them. Returned on 3/17/26 for reinspection observed laddles and tong on drying rack next to dishwasher are visibly soiled. Informed PIC and PIC W/R/S them. PIC stated they dishwasher may be spladdering debris when in use in that direction. PIC stated they will store those utensils away from dishwasher.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

2. Feb 25, 2026 Routine · 2 priority, 4 priority foundation, 4 core
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed knives, tongs, cutting boards, and scoopers used with time/temperature controlled for safety food is not cleaned every 4 hours. Disucssed with PIC when all utensil and cutting boards are cleaned. PIC stated every 6 to 5 hours. PIC stated utensils are used at 9:00am and cleaned at 3:00pm. Then are cleaned at 8:00pm. Instructed PIC then all utensil used with TCS foods needs to be cleaned every 4 hours. PIC stated they will start following this and educate staff.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on both soda machine/ ice bins. Instructed PIC to provide air gaps on these areas. PIC stated they will get air gaps on these areas.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Observed improper cooling methods are observed for cooling par cooked chicken and cooling par cooked sausage in 2 dr prep coolers, 1 door upright cooler and in walk in cooler. Observed some of the containers were deep containers and all containers had lids. All food items had 1.5. hours to cool. Provided education and instructed PIC to remove all covers, place items into shallow pans and only use the walk in cooler not prep coolers to cool down food items. PIC then place all food items in walk in freezer to cool. All food items reach 41F or less.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Observed there is no time as a public health control plan is available for review. Observed establishment uses time as a public health control for sliced tomatoes and sliced cheeses. Instructed PIC to create a written policy and email it over. PIC stated they will email their TAPHC.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Observed laddles ranging on rack and knives on knife rack are visibly soiled. Informed PIC and PIC stated they will W/R/S them.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink next to 3 compartment sink observed to be blocked by cutting boards from shelf during inspection and is unavailable for proper handwashing. Informed Person In Charge and PIC then moved the cutting boards allowing access to the handwashing sink.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed laddle improperly stored in a container of water stored next to soft serve dispenser. Instructed PIC the laddle must stay in running water or water that is 135F. PIC removed the laddle and stated they will figure out a better solution.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Observed all prepackaged cookies are missing labeling information. Informed PIC and PIC discovered establoishment ran out of ingredient labels. PIC stated they will order more.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed the top of dishwasher and top of knife rack are not cleaned on a frequent basis. Instructed PIC to increase the cleaning frequency of these areas. PIC stated they will get these areas cleaned.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Observed several clean pans, and containers are being stored or stacked without being air-dried. Instructed PIC to air dried all utensils and equipmetn before being stacked. PIC stated they will educate staff.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Nov 20, 2024 Routine · No items found

   No violations cited.

4. Feb 9, 2024 Pre-inspection · No items found

   No violations cited.