LALA BAKE SHOP

Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.

The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.

The hand washing station in the food preparation area must have soap and paper towels available in dispensers.

The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.

The restaurant must keep cleaning cloths and towels clean and in good condition, and store them in sanitizing solution when not in use.