Lanta Asian Cuisine
FAILTuesday, January 28, 2020 at 3:46 PM
Violations Cited
590.007/7-202.11-PF
Restriction-Presence and Use (Pf)
Remove all painting supplioes and chemicals stored in the basement.
Why This Matters
POISONING RISK: Chemical contamination causes immediate severe illness - burning, vomiting, organ damage. Pesticides on food cause 10,000+ poisonings annually. Sanitizer contamination burns mouth/throat. Some chemicals fatal in small amounts.
Code Requirements
Store chemicals: BELOW and AWAY from all food/dishes, In designated chemical storage area, In original labeled containers, NEVER in food containers. Label all spray bottles. Use only food-safe chemicals in kitchen.
590.004/4-501.12-C
Cutting Surfaces (C)
On the hot line remove all scoured and stained cutting boards.
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.
590.005/5-501.15-C
Outside Receptacles (C)
In the basement keep oil container covered at all times.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
clean the floor under the cooking line. Remove grease buildup on floor.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
In the basement keep all personal jackets off of the supplies.
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.