Lolas Filipino Cafe & Mini Store

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cakes in front reach-in cooler with no date mark. Per operator, cakes made two days ago. Also, cooked wings in kitchen reach-in cooler made Wednesday (today is Friday)have no date marked.
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple baked goods stored at front counter and in reach-in cooler for customer self-service missing all/some of required labeling information.
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed pork belly at 128°F in elevated pan on the steam well at the front counter. Per operator, pork belly placed on steam well approximately 1.5 hours prior. Pork belly reheated in fryer to 195°F.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Observed pork belly at 82°F in pan on top of stove with no heat applied. Operator states pork prepared 4 hours prior. Operator placed all pork into the fryer and heated to 201°F.
• Food protection and cross-contamination
  • Basic: Food stored on floor. On grocery side, cases of bottled water stored on the floor. Operator moved water to elevated pallet.
• Employee health
  • Intermediate: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Jose, hired approximately one week ago.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple open employee beverages on kitchen prep tables. Employees removed/discarded all beverages.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowls used as scoops in bins of rice and flour. Operator removed the bowls.
  • High priority: Nonfood-grade bags used in direct contact with food. Lettuce stored in direct contact with grocery bag in kitchen reach-in cooler. Operator removed lettuce for the grocery bag.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stored on clean storage rack by the three compartment sink have black staining.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach-in coolers on right side of the kitchen are soiled. Left side of hood filters have grease build up.
• Single-service items
  • Basic: Single-service articles improperly stored. Case of single-service take out containers stored on the floor in non-operating walk-in cooler used as a storage room.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed handwash sink on make line with sprayer type hose connected at the faucet. Operator states it is used for cleaning. Operator removed the sprayer from the handwash sink.
• Garbage and refuse
  • Basic: Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster and grease receptacles at back door of establishment are on grass/dirt.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. 6 live roaches observed in the following areas; 4 live roaches in sticky trap at the stove and 2 live roaches in sticky trap at fryers.
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 22 dead roaches in the following areas; 6 dead roaches on sticky trap by stove 1 dead roach on floor at handwash sink by stove 1 dead roach between the fryer and stove 10 dead roaches on sticky trap to left of fryers 3 dead roaches behind reach-in freezer by fryers 1 dead roach at shelving by back exit Operator began removing dead roaches and discarded sticky trap.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of single-service food storage bags and pans.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored directly over baked goods at front counter. Operator moved the sanitizer. Also, soaps, pain reliever patches, deodorant and miscellaneous toiletries stored over plastic spoons and take out bagels behind front counter. Operator moved toiletries to another area. Also, bottle of hand sanitizer stored on top of ice shaver machine in kitchen. Employee moved sanitizer to proper storage.
  • Intermediate: Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid at utility sink. Operator identified contents as degreaser and labeled the spray bottle.
• Exits
  • Reporting only: Marked exit/path to marked exit blocked. For reporting purposes only. Back exit on grocery side blocked by a stack of high chairs. Operator moved high chairs from exit path.

The inspector came back and found the problems fixed.

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. At callback observed no change.