Boca Loca Burrito Factory, 1 Berea Commons Ne, Berea, OH 44017 - Commercial RFE < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Boca Loca Burrito Factory
Address: 1 Berea Commons Ne, Berea, OH 44017
Phone: (440) 625-0121
Restaurant type: Commercial RFE < 25000 sq. ft.
Last inspection: 01/19/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 01/19/2016Standard and Complaint Inspection
  • The person in charge properly applies restrictions and exclusions for ill employees.
  • Food employee was demonstrating good hygiene practices.
  • Observed food employee washing hands when required.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • The person in charge is Certified in Food Protection
  • Foods are received from the following sources: GFS.
  • Observed hot foods being held at 135°F or above
    cold foods being held at 41°F or below.
  • Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
  • Toxic materials are properly identified and stored.
 01/19/2016Critical Control Point Inspection
  • Critical: (CORRECTED DURING INSPECTION) TCS foods were not being held at the proper temperature. - Observed rice holding at 109F in hot cabinet.
    To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. - Corrected: observed food employee reheat rice to proper temperature.
11/24/2015Standard and 30 day Inspection
  • Food employee was demonstrating good hygiene practices.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Hand washing facilities are properly supplied.
  • The person in charge is Certified in Food Protection
  • Foods are received from the following sources: GFS.
  • (CORRECTED DURING INSPECTION) Time/temperature controlled for safety foods were not being held at the proper temperature. - Temped rice at 109F in hot cabinet. Observed food employee pull product, properly reheat.
    Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
  • Per conversation with PIC, cooked time/temperature controlled for safety foods are cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
  • Toxic materials are properly identified and stored.
 11/24/2015Critical Control Point Inspection
No violation noted during this evaluation. 10/27/2015Prelicensing Inspection

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