Boda's Restaurant & Catering

Year by year

Inspections

1. Dec 23, 2025 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink next to mop sink observed to have a plastic bin resting in the sink basin.

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

     Code 5-205.11 (B)

   • Not serious Core

     DRYING MOPS

     Mop stored in utility sink basin.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

2. Jan 11, 2024 Follow Up · No items found

   No violations cited.

3. Dec 13, 2023 Follow Up · 3 core, 3 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The True Sparkling Ice display cooler is used to store and cool hot foods (such as cooked potatos and other TCS foods such as breakfast sausage, egg wash, buiscut gravy, sliced cheese, and shelled eggs) is not ANSI certified or approved by the department.

     Correction: The True Sparkling Ice display cooler shall no longer be used to store TCS food items made in-house or other TCS food items not recommended by the manufacturer.

     Code 4-205.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There are yellowish grime coating covering multiple spots on the tenderizer equipment surfaces. There is a strip on deteriorated aluminum tape on the surface of the unit.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The wired shelving units in the kitchen are not cleaned on a frequent basis and has an accumulation of grime or protein on the units.

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

     Code 4-602.13

4. Nov 1, 2023 Routine · 3 priority, 10 core, 4 repeat
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked shredded beef (about 20lbs.) at 45°F has not cooled within a total of 6 hours from 135°F to 41°F. Per person-in-charge, the shredded beef as been cooling from about 12pm, yesterday in the walk-in cooler. The cooked shredded beef is observed being cooled in a 4 inch deep pan with a plastic wrap covering the food.

     Correction: The establishment volunteerily discarded the shredded beef.

     Code 3-501.14 (A)

   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Sausage patty hot held on the steam table at 94°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. The establishment determined that the food items have just been placed on the steam table for about 2 hours. The establishment placed the sausage patties in the walk-in cooler to cool. The sausage patties shall be reheated to 165°F prior to serving.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cheese sauce in the True Sparklin Ice display cooler in the kitchen is cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The food item is cooled down to 43°F during the inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in cookline area in the kitchen.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Baked chicken and chicken broth in the walk-in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoopers were improperly stored with the handles touching the food in the corn starch and potato powder in the kitchen.

     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 Repeat Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food such as boxed meat and frozen vegetables are stored on the floor in the walk-in cooler and walk-in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Cooked shredded beef is tightly wrapped or covered during the cooling process.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The True Sparkling Ice display cooler is used to store and cool hot foods (such as cooked potatos and other TCS foods such as milk and eggs) is not ANSI certified or approved by the department.

     Correction: The True Sparkling Ice display cooler shall no longer be used to store TCS food items made in-house or other TCS food items not recommended by the manufacturer.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The meat tenderizer is not maintained in good repair. The tenderizer cover plate is rusty and is not longer easily cleanable. There is also a yellowish grime coating covering the majority of the equipment surfaces.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The wired shelving units in the kitchen are not cleaned on a frequent basis and has an accumulation of grime or protein on the units.

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

     Code 4-602.13

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

     Single-use styrofoam bowls are not properly protected from dust or other contamination and are stored with the food contact surfaces facing up.

     Correction: Store single-use articles in their original container or use other effective means to prevent contamination or store the single-use plates facing down.

     Code 4-903.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under equipmen in the kitchen cookline has an accumulation of grease, dirt, and food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

5. Aug 14, 2023 Follow Up · No items found

   No violations cited.