LALOUS CUISINE AND CATERING

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart opposite cook line, under no temps or time control, portioned pikliz (72F - Cold Holding); sliced tomatoes (74F - Cold Holding) . Per employee both prepared less than 4 hours. Both items moved to reach in cooler to chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart opposite cook line, under no temps or time control, portioned pikliz (72F - Cold Holding); sliced tomatoes (74F - Cold Holding) . Per employee both prepared less than 4 hours. Both items moved to reach in cooler to chill. **Corrective Action Taken**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen stovetop, cooked legume (110-135F - Hot Holding). Per employee finished cooking approximately 1 hour and ready to move to steamwell. Employee reheated to 171-180F and transferred to hot hold.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen stovetop, cooked legume (110-135F - Hot Holding). Per employee finished cooking approximately 1 hour and ready to move to steamwell. Employee reheated to 171-180F and transferred to hot hold. **Corrected On-Site**

  High Priority

• 08A-04-5Critical

  Raw animal food stored over or with unwashed produce. In kitchen glass front cooler, raw shell eggs on top shelf above fresh herbs, plantains, and cabbage. Employee moved eggs to Atosa reach in cooler.

  High Priority - Raw animal food stored over or with unwashed produce. In kitchen glass front cooler, raw shell eggs on top shelf above fresh herbs, plantains, and cabbage. Employee moved eggs to Atosa reach in cooler.

  High Priority

• 36-02-5

  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Food debris around entire kitchen area.

  Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Food debris around entire kitchen area.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name. Bulk sugar and flour containers not labeled.

  Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and flour containers not labeled.

  Basic

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Multiple non handled items in bulk rice, flour, and corn meal. Manager removed all.

  Basic - Bowl or other container with no handle used to dispense food. Multiple non handled items in bulk rice, flour, and corn meal. Manager removed all. **Corrected On-Site**

  Basic

• 05-06-4

  Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer battery low - thermometer display LO only, no temperature readings.

  Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer battery low - thermometer display LO only, no temperature readings.

  Intermediate

• 08B-38-4

  Food stored on floor. 1) Bags of rice in dry storage on floor. 2) Cases of limes and cassava on floor in prep area.

  Basic - Food stored on floor. 1) Bags of rice in dry storage on floor. 2) Cases of limes and cassava on floor in prep area.

  Basic

• 12B-13-4

  Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water in Atosa reach in cooler.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water in Atosa reach in cooler.

  Basic