Health Report #106411

Establishment Name: Bigalora Woodfired Cucina
Report Date: 07/24/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hand Drying Provision N/A N/A N/A Paper towels missing from the designated handsink at the bar and on the main prep line. Provide paper towels for proper hand drying. ,
Critical Handwashing Cleanser, Availabi N/A N/A N/A Soap missing from designated handsinks for bar and the main prep line. Provide soap for these handsinks for proper handwashing. ,
Critical Manual and Mechanical Warewash N/A N/A N/A The glasswasher at the bar was not dispensing any sanitizer. Provide proper concentration of chlorine as per the specs on the manufacturer's container to properly sanitize the glasses. Repair service was called and repaired unit to properly dispense sanitizer. Corrected as indicated above. ,
Critical Potentially Hazardous Food (Ti N/A N/A N/A Assorted potentially hazardous foods found on the top rail of the salad pantry prep unit at 54 - 59 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The top rail had not been turned on. Corrected by discarding all potentially hazardous foods out of temperature control. ,
Critical Separation N/A N/A N/A Assorted cleaners/chemicals found stored on the shelf below the prep sink/table with foods. Store cleaners and chemicals so that they are not above or next to foods to minimize potential for contamination of those foods. Corrected by relocating the cleaners/chemicals to a separate designated location away from foods.
Critical Temperature Measuring Devices N/A N/A N/A Thermometers found missing for the salad pantry, the overflow prep unit and the bar cooler. Provide thermometers for these coolers and elsewhere if missing. ,
Critical Equipment Food-Contact Surface N/A N/A N/A The slicer is not being cleaned at the required frequency. Slicer used to slice potentially hazardous food must be wash rinsed at sanitized at least once every 4 hours. Correct procedure discussed at time of inspection including wash rinse and sanitize is required. Correct as indicated above. ,
Normal Food Storage N/A N/A N/A The lids from all prep units are being removed during lunch and dinner rush and are being stored in an unapproved location. Discontinue this practice and keep lids on the pre units at all times for proper food protection. Make sure all lids are run through the dishmachine prior to returning the lids to the prep units. ,
Normal Good Repair and Proper Adjustm N/A N/A N/A Assorted potentially hazardous foods found on the top rail of the salad pantry prep unit at 54 - 59 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The top rail had not been turned on. Corrected by discarding all potentially hazardous foods out of temperature control. Top rail was turned on at time of inspection and by end of inspection capable of holding ph foods at 41 degrees f or below. Corrected. ,