Le Lambi
FAILTuesday, March 29, 2011 at 1:53 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
FRONT COUNTER REFRIGE-at inspection found RAW food ( whole eggs ) store above READY TO EAT FOOD----CORRECT-store all RAW food on the bottom shelves & store all READY TO EAT food ( RTE) on top shelves to protect the ready to eat food from drip or spill contamination--
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
AT INSPECTION -found both handsinks ( kitchen & counter ) NOT ACCESSIBILE for use-both blocked with items in sinks-CORRECT- handsinks can not be used for any reason other than handwashing & must be accessibile at all times-
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
M-2-102.11
PIC Knowledge
provide for the SERVE / SAFE certified person to complete the ALLERGY AWARENESS COURSE-& POST the allergy awareness notice on menus & wall at counter--COURSE information & allergy notice given by inspector--
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
05-4-302.12
Food Thermometers Provided
AT INSPECTION could not find the proper " pocket " thermometer for testing food at proper temps-PROVIDE staff with a pocket thermometer ( thin probe type ) for staff to test foods for proper temps --
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.
08-3-305-307.11
Food Protection
AT INSPECTION found bags of raw rice ( 40 lb. bags ) stored on floor-under drain pipes--CORRECT -store all products off floor at least 6 inches--& relocate so not stored under the drain pipes--to protect from possibile drip / leak contamination from pipes--
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.
15-4-202.16
Non-Food Contact Surfaces
BASEMENT-bottom shelf of stainless prep table found rusty-CORRECT -resurface shelf or replace--
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 wiping clothes in a sanitizing solution -set up 2 buckets of sanitizer 1. bucket marked RAW-for clothes used on raw food contact surfaces -example = cutting raw chicken & 1. bucket marked -R.T.E. ( ready to eat )for clothes used on ready to eat food contact surfaces -example cutting fruit-change solution at least every 4 hours once used- this is to help KILL "GERMS " on the clothes & to help prevent spreading "germs " with contaminated clothes - *refer to the serve / safe course book-
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 WALK-IN REFRIGE-at inspection found walk-in shelves & floor- dirty / crusted with food spills-CORRECT clean floor & shelves--
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
29-5-201/02.11
Installed and Maintained
AT INSPECTION -found counter handsink not mounted to wall properly-CORRECT-repair sink to mount to wall secure-
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
IN RESTROOM-post a sign to read=EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
BASEMENT-clean the white tile floor of built-up grime--
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
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
HOOD over the stoves does not have the proper CLEANING TAG ( no tag )-PROVIDE for the hood & vent to be serviced & cleaned by a hood /vent cleaning co. -company must be on the boston fire dept. approved list -list given by inspector-
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
BASEMENT- at inspection found 2 cases of rotten oranges -remove-dispose- & remove plastic bags of trash & all items not used in the "day to day " operation of the restaurant-( old broken t.v. monitors rugs-old broken microwave-"boom box " radio & old rusty file cabinet--)
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.