THE KROFT

Inspection summary

THE KROFT has been inspected 2 times by Los Angeles County Department of Public Health, Environmental Health Division since November 30, 2023. The most recent inspection, on October 24, 2024, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

• 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 2 times across 2 separate inspections, most recently on October 24, 2024. For example: FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED

• 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 once on October 24, 2024. For example: WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE

• 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 once on November 30, 2023. For example: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded once on November 30, 2023. For example: IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD

• 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 once on November 30, 2023. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

About this data

These results come from Los Angeles County Department of Public Health, Environmental Health Division, 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.

• View the official Los Angeles County Department of Public Health, Environmental Health Division disclosure site
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