LALA LUNCHEONETTE RESTAURANT
FAILThursday, September 19, 2013 at 1:43 PM
Violations Cited
08-3-305-307.11
Food Protection
BAGS OF RICE - once open store rice in a foodservice grade container w / tight fitting lid & label container-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
BETWEEN USE -store the wiping cloths in a sanitizing solution - SET UP seperate buckets of sanitizer - SEPERATE buckets for cloths used on RAW food contact surfaces EXAMPLE cloths used when cutting RAW chicken & SEPERATE buckets for cloths used with READY TO EAT food contact surfaces EXAMPLE cloths used when cutting salads-LABEL the buckets RAW & RTE ( ready to eat ) OR used RED buckets for RAW & GREEN ( or white ) buckets for READY TO EAT ( RTE )- CHANGE the solution at least every 4 hours once used -
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
BASEMENT - clean the outsides of the white top loading freezer of built-up soil----& KITCHEN clean the outsides of the rice cookers ( 2 ) of built-up food " splatter " & clean the bottom shelf of the tsable to the left of stove of built-up soil-
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
36-6-501.11-.12
Improper Maintenance of Floors
BASEMENT - sweep / clean the floor of onion peels & debris - & sweep stairs to basement -
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas