BOGA LATIN CUISINE

2-2D: .07(3)(b)Observed handwashing sinks in both restrooms with no paper towels available.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were restocked during inspection.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F in left drawer cooler below grill and top of prep cooler (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1B: .04(6)(f)Observed melted butter and oil with rosemary and garlic hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was hot holding improperly for less than 2 hours and was reheated to 165F or above.//

13A: .02(1)(d)Observed the most recent inspection report was not posted. An old report from 10/7/25 was posted instead.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The most recent inspection report was posted during inspection. Please replace with today's inspection report.//

15A: .05(6)(a)Observed left drawer cooler below grill not maintaining proper cold holding temperatures. Minimum ambient temperature was 41.4 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

2-2D: .07(3)(a)Observed no soap available at bar handwashing sink.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

5-2: .04(7)(e)Observed raw oysters, boga chofan (with over easy egg on top), and punta cana roll (includes raw salmon) on menu without any disclosure that the items are served undercooked or raw. The consumer advisory statement at the bottom of the menu does not include a disclosure statement. It only includes the reminder statement. It is also not written in all capital letters.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf) Corrective Actions: A consumer advisory guide was provided to person in charge.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1B: .04(6)(f)Observed several cooked chicken breasts hot holding below 135F (see temperature log). SECOND CONSECUTIVE VIOLATION// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was hot holding improperly for 1 hour and was allowed to be reheated to 165F or above. Recommended using time control for chicken breast going forward.//

6-1D: .04(6)(i)Observed cooked rice and cooked plantains intended to be on time control with no label to indicate when the time control period starts or ends. SECOND CONSECUTIVE VIOLATION.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.//

12D: .04(4)(g)Observed frozen raw fish stored in vegetable sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Fish was removed from sink. Sink was cleaned and sanitized.//

15A: .05(6)(a)Observed significant ice accumulation coming from condenser in walk-in freezer. Ice was present on walls and floor underneath condenser. Freezer was not turned on during inspection. Person in charge stated that freezer has been off since at least last night to thaw out the ice. Could not verify that the freezer is able to maintain proper frozen temperatures during inspection. THIRD CONSECUTIVE VIOLATION.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

17C: .07(2)(c)Observed a back shed area and a shipping container behind facility that does not have coved floor and wall junctures. Unpackaged food is stored in the shed. Canned goods, other packaged foods, and various single use items are stored in shipping container.// In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C) Corrective Actions: Facility must submit a remodel application within 3 business days.//

17C: .07(2)(a)Observed a back shed area and a shipping container behind facility that does not have approved floor, wall, and ceiling finishes. Unpackaged food is stored in the shed. Canned goods, other packaged foods, and various single use items are stored in shipping container.// Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C) Corrective Actions: Facility must submit a remodel application within 3 business days.//

18: .07(2)(m)Observed large rolling door at front of facility was open. No air curtain or mesh screen is present.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Door was closed.//

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that any employees on site have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

6-1B: .04(6)(f)Observed plantains, pork, chicken, butter, and chicken stock hot holding below 135F (see temperature log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were discarded.//

6-1D: .04(6)(i)Observed raw steak (in drawer cooler), cooked rice and chicken strips (next to hot holding unit), pico de gallo and cut tomatoes (prep top cooler) intended to be on time control with no label to indicate when the 4 hour time control period started.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.//

12A: .04(4)(q)Observed empanadas stored below a leaking pipe in walk-in freezer. Empanadas were covered with plastic wrap with ice accumulation on outside of plastic wrap.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Plastic wrap was replaced and empanadas were moved to a new location.//

14B: .05(10)(a)Observed employee drying clean plates with a towel.// After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Advised employee that clean dishes must be air dried. Dishes were washed, rinsed, and sanitized again.//

15A: .05(6)(a)Observed pipe in walk-in freezer with icicle accumulations and melted ice dripping. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17B: .06(5)(j)Observed trash dumpster is located in an area creating difficulty in maintaining outside premises clean and potentially creating a nuisance and is located close to an outside storage (dry storage for single service, beverages and canned goods) area.// The location of receptacles and waste handling units for refuse, recyclables, and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. (C) Corrective Actions: Person In Charge (PIC) has started the cleaning process of cleaning the outside floor surfaces. PIC has made a request from the services that are providing dumpster service to move the trash dumpster away from the storage area.//