CAFE LALO, 201 WEST 83 STREET, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Violation Points (the lower the better) 02G (Critical Violations - Food Temperature)
04A (Critical Violations - Food Protection)
04H (Critical Violations - Food Protection)
04O (Critical Violations - Food Protection)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
10B (General Violations Conditions - Facility Maintenance)
10H (General Violations Conditions - Facility Maintenance)
Sep 24, 2014 50
04A (Critical Violations - Food Protection)
04N (Critical Violations - Food Protection)
09A (General Violations Conditions - Food Source)
Sep 12, 2014 19
04N (Critical Violations - Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
Sep 27, 2013 10
02G (Critical Violations - Food Temperature)
10I (General Violations Conditions - Facility Maintenance)
May 08, 2013 12
02B (Critical Violations - Food Temperature)
02G (Critical Violations - Food Temperature)
04H (Critical Violations - Food Protection)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 14, 2013 28
10F (General Violations Conditions - Facility Maintenance)
Feb 09, 2012 3
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Oct 05, 2011 6
02G (Critical Violations - Food Temperature)
04H (Critical Violations - Food Protection)
Sep 26, 2011 19
Violation descriptions:
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.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
04O - Evidence of flying insects present in facility's food and/or non-food areas.
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.
09A - Canned food product observed severely dented.
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.
10H - Food service operation occurring in room used as living or sleeping quarters.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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