LaLa Gourmet

Violations (6)

• 11Corrected on site

  MFC 3-101.11

  Appeared to be mold on cut cabbage. CORRECTED ON SITE. (discarded)

• 20

  MFC 3-501.16

  Top portion of the make table was not maintaining proper cold holding temperature of 41* F or below. REPEAT. RE-INSPECTION REQUIRED. Scheduled 9/15/26. Product discarded. (cut lettuce, raw bacon, shell eggs) Ambient temperature- 60*F Product temperatures- 50*F-55*F

• 21

  MFC 3-501.17

  Missing discard dates on all ready-to-eat, potentially hazardous foods in the food establishment. RE-INSEPCITON REQUIIRED. Scheduled 9/15/26.

• 22

  MFC 3-501.19

  (A), (B)(2), (D) Time as public health control is being utilized for raw shell eggs without food code requirements in place. (no times observed for when product was taken out of temperature control) **Eggs were temped at 69*F with no knowledge of when product was taken out of temperature control. Product was discarded. REPEAT. RE-INSPECITON REQUIRED. Scheduled 9/15/26.

• 44

  MFC 4-302.14

  No test strips/test kits available to check sanitizer concentrations for Sink and Surface sanitizer. **Only test strips available are to check chlorine concentrations.

• 47

  MFC 5-202.14

  Observed three compartment draining pipes installed directly in the floor drain without an air gap. RE-INSPECTION REQURIED. Scheduled 9/15/26. (drain pipes need cut to create an air gap)