LALI GURAS RESTAURANT, 37-63 76 STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Oct 21, 2014 | 34 |
| Sep 08, 2014 | 35 |
| Apr 16, 2014 | 9 |
| Mar 20, 2014 | 21 |
| Oct 03, 2013 | 27 |
| Sep 17, 2013 | 10 |
04M (Critical Violations - Food Protection) | Apr 11, 2013 | 7 |
| Mar 20, 2013 | 53 |
| Oct 03, 2012 | 27 |
| Sep 10, 2012 | 25 |
| Apr 26, 2012 | 21 |
| Apr 09, 2012 | 30 |
| Nov 30, 2011 | 43 |
| Nov 03, 2011 | 21 |
- Violation descriptions:
- 02A - Food not cooked to required minimum temperature: Poultry, meat stuffing, stuffed meats >= 165F for 15 seconds. Ground meat and food containing ground meat >= 158F for 15 seconds. Pork, any food containing pork >= 155F for 15 seconds. Rare roast beef, rare beefsteak except per individual customer request >= required temperature and time. All other foods except shell eggs per individual customer request >= 145F for 15 seconds.
- 02B - Hot food item not held at or above 140F.
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
- 04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
- 06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
- 06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
- 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 06F - Wiping cloths dirty or not stored in sanitizing solution.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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