La La Restaurant
FAILTuesday, September 24, 2019 at 5:44 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Boiled chicken inside of plastic bin inside of the 2 door uprigut cooler at (70F). PIC stated it had been cooling inside of the unit for approximately 3 hrs. Discontinue and ensure proper cooling methods are in place.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Management not properly overseeing in the sanitary conditions of food storage as well as cooling temperatures. Address and ensure proper training is in place for all staff.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
At the time of the visit there was kit/procedures for the cleaning of vomit and diarrhea. Provide the proper clean up kit as stated by the Food Code.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Large pot of cooked cabbage and carrots observed being left out at room temperature to cool (89F). Discontinue and ensure all TCS foods are being properly cooled.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No one on site with a current Food Allergen Certification. Provide for the re-inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Large bag of salt observed being stored on the ground of the main kitchen area. Discontinue and store a minimum of 6 inches off the ground. Bags of onions and carrots observed being stored on the ground of the back alley way where trash is being disposed of. Discontinue and store all food products in a clean and sanitized area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Medications observed being stored on the same shelves as other dry goods and foods. Discontinue and store appropriately
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Oil inside of the fryers dark and murky. Discontinue and ensure all oil is being changed on a more frequent basis. Surface of the 6 top burner with heavy carbon build-up. Clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interior of both basement coffin style freezers with excess frost and food debris. Defrost and clean to remove. Floor of the main kitchen area visibly soiled and with food debris. Clean to remove. Dirty mop and bucket observed leaning against clean equipment. Discontinue and ensure all equipment is being stored in a clean and sanitary manner to ensure no possible contamniation from dirty mop and bucket. STorage racks in the main kitchen area and basement visibly soiled. Clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-603.15-C
Washing Procedures for Alternative Manual Warewashing Equipment (C)
Pot observed being washed and rinsed inside of the rinse bay of the 3 compartment sink. Disocntinue and ensure all staff have been proeprly trained on how to wash rinse and sanitize al equipment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-901.12-C
Wiping Cloths Air Drying Location (C)
Heavily greyed and dirty water with soiled wiping cloths observed in the sanitzing portion of the 3 bay sink. Discontinue and provide proper sanitizing buckets for storage of soiled wiping cloths.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-502.11-C
Frequency-Removal (C)
Outside back alley with excess boxes debris and trash. Clean to remove all and ensure the maintenance of the back alley way to minimize any rodent/insect activity.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-202.11-C
Light Bulbs Protective Shielding (C)
Light inside of the first upright sliding glass cooler has no shield. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-C
Controlling Pests (C)
Evidence of what appears to be rodent droppings in the basement storage area. Clean to remove and provide an up to date pest control report for the re-inspection date.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.