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LA SALLE GROCERY

1232 RANDALL AVENUE, Bronx, NY 10474 · Restaurant

Inspection summary

LA SALLE GROCERY has been inspected 11 times by NYC Department of Health and Mental Hygiene (DOHMH) since August 28, 2007. The most recent inspection, on July 8, 2008, recorded 8 infractions.

2 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 13 times across 6 separate inspections, most recently on July 8, 2008. For example: Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 2 separate inspections, most recently on May 7, 2008. For example: Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on May 7, 2008. For example: Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provide or used. Improper drying practices.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on July 8, 2008. For example: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occured.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on May 7, 2008. For example: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Accelerated Inspection Program / Second Compliance Inspection

    8 infractions

    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occured.
      • Critical
    • 09D: Food contact surface not properly maintained.
      • Not Critical
    • 04O: Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.
      • Critical
    • 04M: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • 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
    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 02G: Cold food held above 41F (Smoked fish above 38F) except during necessary preparation.
      • 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

    • 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
    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
  4. Accelerated Inspection Program / Second Compliance Inspection

    12 infractions

    • 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
    • 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
    • 02B: Hot food not held at or above 140F degree
      • 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
    • 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
    • 10A: Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
      • Not Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • 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
    • 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
    • 06A: Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
      • Critical
  5. Trans Fat / Re-inspection

    0 infractions

  6. Trans Fat / Re-inspection

    0 infractions

  7. Cycle Inspection / Compliance 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
    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • Not 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
    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • 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
    • 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

    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
    • 02B: Hot food not held at or above 140F degree
      • 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
    • 02G: Cold food held above 41F (Smoked fish above 38F) except during necessary preparation.
      • Critical
  10. Cycle Inspection / Initial Inspection

    10 infractions

    • 10C: Lighting inadequate. Fixture not shielded.
      • Not Critical
    • 04O: Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.
      • 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
    • 06A: Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
      • 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
    • 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
    • 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
    • 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
  11. Trans Fat / Initial Inspection

    1 infraction

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

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