Bona Casa

Year by year

Inspections

1. Apr 16, 2025 Routine · 2 priority, 3 priority foundation, 4 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands when entering the food prep area in the basement after leaving the food prep area.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Trays and equipment used in the basement kitchen are not sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for ravioli after preparation in the basement kitchen. Ravioli is partially cooked in the basement kitchen and then stored in large, full totes at room temperature until all food preparation is complete for the day.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer test kit is available for checking sanitizer concentrations, but it is expired.

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

     Code 4-302.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the main kitchen is unavailable for proper handwashing because it has utensils stored in it.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizer that is not at the appropriate concentration- 20 ppm chlorine sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution that is at a safe concentration in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

     Totes of ravioli are stored in the basement outside the designated kitchen area uncovered and are subject to contamination.

     Correction: Remove food items from this area to an area not subject to contamination or cover totes in this area.

     Code 3-305.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wood pallets in the walk in freezers are not constructed to be easily cleanable because they are constructed of wood.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Laminate counter in the "sausage prep" area is not constructed to be easily cleanable because of damage to the counter.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Laminate counter in the "salad prep" area is not constructed to be easily cleanable because of damage to the counter.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The table under the pasta dough roller is not constructed to be easily cleanable because it is constructed of wood.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     FOOD PREPARATION SINK

     Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16