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Lala Luncheonette Restaurant

June 11, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings9
critical findings1

Failed findings

Food Contact Surfaces Cleancritical

Inspector note: Employees observed washing and risning but not properly sanitizing pots as well as other equipment. Discontinue and ensure all staff have been properly trained on how to set up use and test the water in the 3 bay sink.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Fryer oil appears to be very dark and murky. Discontinue and ensure oil is being changed on a more frequent basis. Top of the knife holder visibly soiled. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Cooked chicken inside of the 2 door True refrigerator with an elevated temperature of 75F. Manager stated that the chicken had been cooling in the unit from approximately 10am. Discontinue and ensure proper cooling methods are in place. Upright True refrigerator completely full at the time of the inspection. MAnagement needs to ensure that the establishment has adequate facilities in order to maintain all of the menu items at below 41F. If unable to do so additional refrigeration will be needed or the menu will need to be modified in order to accomidate refrigeration space.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Container of onions observed being stored on the ground near the staircase to the basement. Discontinue and store all foods elevated at least 6 inches off the ground.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Soiled knives observed being stored in the hanging knife holder. Discontuinue and ensure all knives are being stored clean and sanitized.
code 10-3-304.12* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Upright True refrigerator with an elevated temperature of around 48F. Discontune the use of the unit unless it is able to maintain a temperature of below 41F. Several shelves in the basement storage area made of unfinished wood. Discontinue and ensure all surfaces remain cleanable durable and smooth. Plastic cup and can being used to dispense out of bulk food containers. Discontinue and use handled scoops for all bulk food containers.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizng solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Storage shelves throughout the main kitchen area visibly soiled adn with food debris. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Portion of the floor in the main kitchen area visibly damaged. Address and make all of the necessary repairs. Floor under the preparation table in the main kitchen area heavily soiled and with food debris. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on February 3, 2015: 4 findings appeared for the first time. 5 findings recurred. 8 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.