Bocca Osteria, 5438 State Hwy 28, Cooperstown, NY 13326 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: BOCCA OSTERIA
Address: 5438 State Hwy 28, Cooperstown, NY 13326
County: Otsego
Local health department: Oneonta District Office
Restaurant type: Food Service Establishment
Total inspections: 6
Last inspection: 09/09/2015
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Inspection findings

Inspection date

Type

Comments
  • Improper use and storage of clean, sanitized equipment and utensils
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Single service items reused, improperly stored, dispensed, not used when required
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/09/2015InspectionAt time of inspection a small quantity of shrimp, mussels and clams are being held at the cook line in a portable cooler with other items that are not temperature sensitive. Shellfish are measured at 50 F at 3:00 pm . Fish has been stored for less than two hours. Temperature sensitive items should not be held at temperatures above 45 F, these items should be either submerged fully in ice to maintain temperature at 45 or below or they can be moved to alternate holding which can maintain temperatures. Calamari held in a same style at far line is measured at 36 F. Temperatures taken in of other food items and refrigeration were found to be acceptable.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Improper use and storage of clean, sanitized equipment and utensils
 03/24/2015InspectionAll refrigerators and freezers all within proper tempature. Pizza unit on operational at time of inspection, unit is being watched by operators to see if holding proper tempature. All utensils after use are to be properly washed rinsed and sanitized before out back for storage. All food and single service times are to be 6 inches off the floor.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 09/11/2014Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
 06/06/2013InspectionOperator plans on installing ""Bug Blowers"" this week. Report emailed.
No violation noted during this evaluation. 07/18/2012Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Improper thawing procedures used
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 07/14/2011Inspection

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