LULO RESTAURANT BRONX
SCORE: 30 POINTSThursday, February 23, 2023
LULO RESTAURANT BRONX in Fordham Heights underwent a NYC health inspection on February 23, 2023 and scored 30 points. The inspection found 6 violations, including 6 critical.
Violations Cited
10F
Non-food Contact Surfaces Not Clean
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.
Clean all non-food surfaces regularly: Walls, ceilings, floors daily in food areas, Equipment exteriors, Storage shelves, Light fixtures monthly. Seal cracks. Repair damaged surfaces. Maintain cleaning schedule. Assign responsibilities.
02B
Hot TCS Food Not Held at 140°F or Above
Hot TCS food item not held at or above 140 °F.
BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.
06C
Food not protected from contamination
Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
06F
Wiping Cloths Not Stored in Sanitizer
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
CONTAMINATION SPREAD: Dirty wiping cloths spread millions of bacteria across every surface wiped. Bacteria double every 20 minutes on damp cloths. One contaminated cloth can spread pathogens to 30+ surfaces, causing facility-wide contamination.
Store wiping cloths in sanitizer AT ALL TIMES between uses: 50-100ppm chlorine or 200-400ppm quaternary ammonium. Change solution when visibly dirty or every 4 hours. Use separate cloths for food contact vs non-food contact. Test sanitizer concentration every 2 hours.
08C
Pesticide not properly used or stored
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Improper pesticide use causes chemical contamination and acute poisoning
Licensed applicator only; follow label directions; store away from food; use approved chemicals
04C
Bare Hand Contact with Ready-to-Eat Food
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
DIRECT CONTAMINATION: Hands carry 150+ bacterial species and 3,000-5,000 bacteria per square centimeter. Even 'clean' hands transfer millions of bacteria. Ready-to-eat foods receive no kill step. Bare hand contact is #1 factor in Norovirus outbreaks affecting 20 million Americans annually.
NO bare hand contact EVER with ready-to-eat foods. Use: Single-use gloves (change every hour and between tasks), Tongs/spatulas/spoons, Deli tissue/wax paper. Wash hands before donning gloves. Post signs. This is NON-NEGOTIABLE in NYC.
Violations were cited in the following area(s).
LULO RESTAURANT BRONX — Inspection Questions
- Did LULO RESTAURANT BRONX pass their NYC health inspection on February 23, 2023?
- LULO RESTAURANT BRONX underwent inspection on February 23, 2023 with a score of 30 points. The inspection found 6 violation(s).
- What critical violations did LULO RESTAURANT BRONX have?
- LULO RESTAURANT BRONX had 6 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 10F mean in NYC restaurant inspections?
- NYC violation 10F (Non-food Contact Surfaces Not Clean) is a minor violation. Non-food contact surfaces or equipment not kept clean, not properly sealed, or not properly maintained. INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.
- What does violation code 02B mean in NYC restaurant inspections?
- NYC violation 02B (Hot TCS Food Not Held at 140°F or Above) is a critical violation. Hot potentially hazardous foods must be maintained at 140°F or above to prevent rapid bacterial growth in the danger zone (41-140°F). BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
- What does violation code 06F mean in NYC restaurant inspections?
- NYC violation 06F (Wiping Cloths Not Stored in Sanitizer) is a critical violation. Wiping cloths used on food contact surfaces not stored in sanitizing solution between uses. CONTAMINATION SPREAD: Dirty wiping cloths spread millions of bacteria across every surface wiped. Bacteria double every 20 minutes on damp cloths. One contaminated cloth can spread pathogens to 30+ surfaces, causing facility-wide contamination.
- What does violation code 08C mean in NYC restaurant inspections?
- NYC violation 08C (Pesticide not properly used or stored) is a major violation. Pesticides must be properly labeled, stored, and used according to regulations Improper pesticide use causes chemical contamination and acute poisoning
- What does violation code 04C mean in NYC restaurant inspections?
- NYC violation 04C (Bare Hand Contact with Ready-to-Eat Food) is a critical violation. Food workers must not touch ready-to-eat foods with bare hands. Must use utensils, gloves, or other barriers. DIRECT CONTAMINATION: Hands carry 150+ bacterial species and 3,000-5,000 bacteria per square centimeter. Even 'clean' hands transfer millions of bacteria. Ready-to-eat foods receive no kill step. Bare hand contact is #1 factor in Norovirus outbreaks affecting 20 million Americans annually.