Buraka LLC

Year by year

Inspections

1. Jan 9, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Observed food employee prepare various sauces on stovetop, then transfer hot sauces into plastic containers to cool. Food employee indicated they would then place the plastic containers of sauce into an ice bath.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Cold water handle on food prep sink is missing.

     Correction: Replace missing cold water faucet handle to repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE

     Unapproved food contact surface, Ace Hardware plastic buckets, used as ice transfer containers.

     Correction: Remove Ace buckets. Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Side door is damaged and there is a visible gap. In basement, there is an opening to the crawl space that is left open.

     Correction: Repair these gaps so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In kitchen Arctic Air upright cooler, coconut curry at 45-47F and minchet abish 45F. Air temp inside this cooler was 39F on top shelf and 43F on lower shelf.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in kitchen Artic Air upright cooler is missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible. Provide multiple indicating thermometers for this cooler, one for top, middle, and lower shelf.

     Code WFC 4-204.112

2. Jun 10, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Refrigerated desserts in bar undercounter refrigerator are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Receiving door near bar area is in disrepair and may allow pests to enter.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PEST - DOOR/WINDOW OPEN

     Exterior door to the kitchen has damaged screening. Door is open allowing the entry of insects or rodents.

     Correction: Keep door or window closed, install a new screen or an air curtain to prevent the entry of insects or rodents.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. chlorine) is not available or is expired/damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Glass cleaner and hand soap stored on wire rack shelf above kitchen utensil sink.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

3. May 4, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Operator's certification expired 7-13-2020.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice Corrected on site

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

     Correction: Provide a quat test kit for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

4. May 16, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

5. May 2, 2019 Routine Inspection · Reinspection Required

   No violations cited.

6. Feb 28, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Jan 17, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Feb 17, 2016 Pre-inspection · No Reinspection Required

   No violations cited.