THE CITY BODEGA

3 findings recorded on Jul 29, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the standing prep cooler to cool down.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the standing prep cooler to cool down.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed several TCS foods held in the facility for more than 24 hours not properly date marked (2 containers of salami, salsa, spinach). Per certified food safety manager (CFSM) foods were opened less than 7 days ago. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods were properly date marked.

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Observed several TCS foods held in the facility for more than 24 hours not properly date marked (2 containers of salami, salsa, spinach). Per certified food safety manager (CFSM) foods were opened less than 7 days ago. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods were properly date marked.

   Official report · Item 6-2 ↗

   Correction status not recorded

3. Inspector observationItem 17D ↗

   Ventilation and lighting

   Observed several employee items stored with and above customer food and items (watch, phone, food, single use containers). Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee items relocated to a designated area.

   Inspector’s full note

   Inspection item: Inspection item 17D

   Code .07(4)(b)

   Observed several employee items stored with and above customer food and items (watch, phone, food, single use containers). Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee items relocated to a designated area.

   Official report · Item 17D ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.