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LA SALLE GROCERY

1232 RANDALL AVENUE, Bronx, NY 10474 · Restaurant

11 inspections

  1. Accelerated Inspection Program / Second Compliance Inspection

    8 infractions

    • 10B: Plumbing not properly installed or maintained: anti-siphonage or backflow prevention device not provide wher required: equipment or floor not properly drained: sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occured.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 04O: Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.
      • Critical
    • 09D: Food contact surface not properly maintained.
      • Not Critical
    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • Not Critical
    • 02G: Cold food held above 41F (Smoked fish above 38F) except during necessary preparation.
      • Critical
    • 04M: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
  2. Accelerated Inspection Program / Reopening Inspection

    1 infraction

    • 09B: Milk or milk product undated, improperly dated or expired.
      • Not Critical
  3. Accelerated Inspection Program / Reopening Inspection

    3 infractions

    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 04M: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 10B: Plumbing not properly installed or maintained: anti-siphonage or backflow prevention device not provide wher required: equipment or floor not properly drained: sewage disposal system in disrepair or not functioning properly.
      • Not Critical
  4. Accelerated Inspection Program / Second Compliance Inspection

    12 infractions

    • 04K: Appropriately scaled metal stem-type thermometer not provided ore used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
      • Critical
    • 10B: Plumbing not properly installed or maintained: anti-siphonage or backflow prevention device not provide wher required: equipment or floor not properly drained: sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 06A: Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
      • Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 02B: Hot food not held at or above 140F degree
      • Critical
    • 04M: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 18I: "Choking first aid" poster not posted. "Alcohol and pregnancy" warning sign not posted. Latex gloves, sign not posted. Inspection report sign not posted.
      • Not Critical
    • 04C: Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 10K: Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provide or used. Improper drying practices.
      • Not Critical
    • 10A: Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
      • Not Critical
    • 05D: Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provide at facility. Soap and an acceptable hand-drying device not provided.
      • Critical
  5. Trans Fat / Re-inspection

    0 infraction

  6. Trans Fat / Re-inspection

    0 infraction

  7. Cycle Inspection / Compliance Inspection

    3 infractions

    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • Not Critical
    • 04M: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
  8. Cycle Inspection / Compliance Inspection

    5 infractions

    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • Not Critical
    • 04M: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 02G: Cold food held above 41F (Smoked fish above 38F) except during necessary preparation.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 04K: Appropriately scaled metal stem-type thermometer not provided ore used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
      • Critical
  9. Cycle Inspection / Re-inspection

    5 infractions

    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 02G: Cold food held above 41F (Smoked fish above 38F) except during necessary preparation.
      • Critical
    • 02B: Hot food not held at or above 140F degree
      • Critical
    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • Not Critical
    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
  10. Cycle Inspection / Initial Inspection

    10 infractions

    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 04C: Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
      • Critical
    • 10K: Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provide or used. Improper drying practices.
      • Not Critical
    • 10B: Plumbing not properly installed or maintained: anti-siphonage or backflow prevention device not provide wher required: equipment or floor not properly drained: sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 10C: Lighting inadequate. Fixture not shielded.
      • Not Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • Not Critical
    • 04O: Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.
      • Critical
    • 05D: Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provide at facility. Soap and an acceptable hand-drying device not provided.
      • Critical
    • 06A: Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
      • Critical
  11. Trans Fat / Initial Inspection

    1 infraction

    • 16A: Cooking oil, shortening, margarine that contains 0.5 grams or more of artificial trans fat