The Lola

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that there is at least one person during all hours of operation with a certified food protection manager certificate (CFPM). Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that there is at least one person during all hours of operation with a certified food protection manager certificate (CFPM). Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some organic matter on the inside of one of the bar gun beverage dispensers at the bar. The person in charge removed the nozzle in question to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer testing strips for the sanitizer solution at the 3-compartment sink. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur within 10 days or no later than December 18th, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an employee on the cooking line preparing and handling raw burgers on a grill. The employee was wearing two sets of gloves and was observed grabbing raw burger patties from the refrigerated cabinet below. The employee then removed their first set of gloves and then grabbed the burger buns with the second set of gloves but they did not wash their hands first. Since the employee changed their gloves and they were going from working with raw foods to ready-to-eat foods, a handwash was necessary. The contaminated buns were embargoed at time of inspection (see embargo form). The employee removed their other set of soiled gloves and washed their hands at time of inspection before grabbing a new set of clean gloves to handle ready-to-eat foods. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy buildup on the inside of the main soda beverage dispenser at the bar. Discussed with person in charge to clean the bar beverage dispensers on a more frequent basis to minimize buildup from occurring. Person in charge removed the nozzle from the dispenser in question to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal tray of raw marinated beef steaks that was cold holding in a cold holding refrigerated cabinet underneath a flat top griddle on the main cooking line with an internal temperature as measured using a probe thermometer ranging from 79°F - 88°F. According to the person in charge, the steaks had been marinated approximately an hour and a half prior to being placed into the cabinet. There was no other food in the refrigerator. The steaks were moved back to the walk-in cooler to rapidly chill down to 41°F. It was observed that the refrigerated cabinet was malfunctioning/not holding temperature and the person in charge agreed not to put any time and temperature controlled for safety foods in the cabinet until it is repaired. The establishment has sufficient cold holding capacity to maintain safe operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no high temperature thermometer or color indicating thermal testing strips available for the hot water sanitizing dish machine in the kitchen. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur within 10 days or no later than October 9th, 2025. Corrective Action: Correct prior to re-inspection.