Lucky Kitchen

Contact Information

1753 Plymouth Road
Ann Arbor, MI 48105

Health Report - 07/02/2015 (0 critical incident(s))

This incident (69547) does not have any more information on it

Health Report - 05/29/2015 (3 critical incident(s))

(Critical) (1) observed severely cracked pan used to remove food from fryer on cook line. Once food containers or utensils in poor repair, cracked, chipped, etc. Please replace with durable, smooth, easily cleanable container or utensil. (2) observed washed broccoli in box on prep table on cook line. Once vegetables have been washed, please store in a clean, non-absorant, smooth, easily cleanable container. Corrected at time of inspection by: (1) discarding cracked pan and providing durable, smooth easily cleanable pan for removing food from fryer. (2) discarding box, rewashing broccoli and placing in clean bus tub

(Critical) Observed improper cooling method in place for cooling (1) cream cheese wontons and (2) cooked cabbage filling for spring rolls. Cooked potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. In addition potentially hazardous food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as cream cheese wontons. Corrected at time of inspection: (1) by placing small sheet tray of cream cheese wontons, found on shelf in reach-in-cooler on cook line, into the walk-in-cooler on speed rack uncovered to finish cooling properly. Per owner employee had just completed preparing wontons, found at 54°F. (2) by spreading cooked cabbage found in bus tub (approximately 4 inches) on sheet tray uncovered and placing on speed rack in wic to finish cooling properly. Per pic cooked cabbage was cooked off approximately 11:30 am (right before lunch), found at 54°F - 56°F. Please remind all staff that the proper cooling method shall be used for all potentially hazardous food items, including cooked rice. Facility can use sheet trays uncovered on speed rack in walk-in-cooler for most of their cooling

(Critical) Observed some potentially hazardous food items at improper temperature on prep table. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding small tub of fried rice found at 75°F, container of cut lettuce found at 72°F and container of tofu found at 62°F. All of these food items must be held cold <41°F or hot >135°F. After discussion with owner some food items switched around on top of the make line. The two containers of green peppers were removed and placed on the counter next to the container of broccoli. New containers of tofu and cut lettuce on top of the prep unit maintaining at proper temperature. Per owner the fried rice will maintain hot in the rice warmer on the other side of the counter.

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. One gasket has been purchased, on-site, needs to be installed

Observed some food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair. Food employees may contaminate their hands when they touch their hair. Hair restraint keeps dislodged hair from ending up in the food and may deter employees from touching their hair

Observed several stained ceiling tiles throughout kitchen. Replace with washable ceiling tiles to provide a smooth, easily cleanable surface. After ceiling tiles replaced monitor for any additional leaks. Per pic the roof was replaced by landlord but stained ceiling tiles never replaced after roofing project completed.

Observed crates used for shelving in various areas of kitchen, a wood table used to hold rice cooker and cardboard lining cook line cart. Discontinue use of crates as they are not smooth and easily cleanable and are difficult to clean underneath. Please provide smooth, easily cleanable shelving units such as dunnage racks. Replace wood table with smooth, easily cleanable stand for rice cooker. Discontinue use of cardboard to line cook line cart

Inadequate lighting in some areas of kitchen, especially in dishwash area and near handwash sink end of cook line. Please replace any burnt out light bulbs

Please provide a waste receptacle near the handwash sink at the end of the cook line for proper disposal of soiled paper towels

These areas in need of cleaning: floors under all cooking equipment, floors under crates used for storage, hood canopy including filters (per owner are cleaned twice a month; are due for cleaning), interior oven on cook line, handle area oven, underside of shelf above prep table in some areas, floors under front counter and floors under shelving units and prep tables rear kitchen. Please clean now and as often as necessary to maintain in clean condition

Health Report - 11/21/2014 (2 critical incident(s))

(Critical) Observed improper manual ware washing set up; employee did not sanitize washed and rinsed dishes. Please sanitize all dishes and utensils before using after cleaning. Corrected at time of inspection by setting up the sanitizer sink with the proper concentration of chlorine. Washed and rinsed dishes placed in sanitizer compartment for proper contact time to sanitize properly. Facility does have a chlorine test kit to monitor sanitizer concentration

(Critical) Handwash sink in prep area not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by removing items that were located in front of handwash sink. It appears the handwash sinks are not used very frequently. Handwashing is the single most important action your employees can take to prevent potential foodborne illness. Please discuss with all employees when they should wash their hands and why.

Handwash sink in prep kitchen not draining properly. Please repair so this handwash sink drains properly

Observed several stained ceiling tiles throughout kitchen. Please replace with washable ceiling tiles to provide smooth, easily cleanable surface. Per pic the roof was recently replaced by landlord but ceiling tiles never replaced after roofing project completed. After ceiling tiles replaced monitor for any additional leaks

Observed employee with bracelet on arm while preparing food. While preparing food, food employees may not wear jewelry on their arms and hands with exception of plain ring such as a wedding band

Observed some food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair

These areas in need of cleaning: floors in dry storage area, floors under all overturned crates, interior and exterior of two door upright freezer, exterior overturned crates, ledge of bulk food bin containers, floors under chinese range and shelf under prep table next to 2-compartment food prep sink, including items on the shelf that are not used. Please clean now and as often as necessary to maintain in clean condition. Discussed eliminating overturned crates for storage and replacing with smooth, easily cleanable shelving units such as a dunnage rack that are easy to clean underneath

Inadequate lighting in some areas of kitchen, especially rear kitchen dishwash area and area near cook line handwash sink. Please replace any burnt out light bulbs with the highest watt light bulbs allowed in each light fixture. If light shields with end caps can be installed; please use those as needed and remove existing opaque light covers

Observed bag of diced raw meat thawing improperly in bowl of water near food prep sink. Please use one of the following methods listed for proper potentially hazardous food thawing

Some clutter and unnecessary items found stored in a few areas of kitchen. Please sort through and get rid of any items not used in the operation and maintenance of your facility. Organize the remaining items to make it easier to clean and prevent potential harborage conditions for pests.

Health Report - 05/19/2014 (2 critical incident(s))

(Critical) Observed pans of rte spring rolls, crab rolls, and cooked rte breaded chicken in 2 door ric on cooking line with internal food temperatures of 50-55f. Pic stated that cooler was in defrost mode, but does not know how long rte foods were in the temperature danger zone. All phf must be cold held at 41f or below at all times. Cooler defrost mode should be in the middle of the night when coolers are not in use. Pic corrected by discarding all above mentioned food items and turning off cooler defrost mode. Rechecked cooler after 20 minutes, cooler now cold holding at 40f. Violation corrected

(Critical) Observed 2 dented cans of bamboo shoots on dry storage shelf in back kitchen area. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen for return to supplier for credit. Pic corrected by placing dented cans in office at time of inspection. Violation corrected

Observed inaccurate thermometer in 2 door ric in cooking area (thermometer off by 25f). To correct, please replace thermometer as soon possible

Observed interior of microwave oven in prep area with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed floors under wok area/fryers and prep unit cooler in cooking area with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Health Report - 11/18/2013 (9 critical incident(s))

(Critical) Observed no paper towels at any handsink in restaurant (all dispensers empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking all paper towel dispensers at time of inspection. Violation corrected

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in 3 compt sink. Staff need to be mixing sanitizer concentration to required levels (in this case 50-100ppm) and verifying with test strips as needed. Pic corrected by remixing sanitizer in 3 compt sink to 50ppm at time of inspection. Violation corrected

(Critical) Observed flat of raw shell eggs on shelf across from 3 compt sink with an internal food temperature of 65-69f. Eggs have been left out at room temperature for unknown length of time. Cannot store phf at room temperature. All phf must be cold held at 41f or below at all times. Pic corrected by discarding eggs at time of inspection. Violation corrected

(Critical) Did not observe any employee in restaurant wash his or her hands after 30 minutes of observation. Employees were handling soiled plates, wiping down tables, switching food tasks and handling personal cell phones without washing hands in between new tasks. Please remember that lack of proper handwashing and poor employee hygiene are the leading causes of foodborne illness transmission. To correct, please educate all staff on proper handwashing procedures (including how and when) as soon as possible. I will check this item at follow up inspection. Correct within 10 days. Left handwashing information in both spanish and chinese. ,

(Critical) Observed no hot water at any water fixture in restaurant. Pic called for repair at time of inspection. Repairman arrived and stated that hot water heater is functioning properly, but there is a leak and/or cross connection in the mixing valves/delivery lines in the ceiling. Plumbing contractor replaced mixing valve in ceiling at time of inspection and hot water now available at all fixtures in facility. Please continue to monitor hot water temperature as needed. Violation corrected. , ,

(Critical) Staff not verifying sanitizer concentration in 3 compt sink with proper test strips often enough and as needed. Pic corrected by educating staff on proper sanitizer concentration and test strip usage at time of inspection. Violation corrected

(Critical) Observed sheet pan of dumplings stored on top of handsink on end of cook line and cleaning supplies stored in handsink in dishwashing area. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around any handsink. Pic corrected by relocating dumplings to wic and removing cleaning supplies from handsink at time of inspection. Violation corrected

(Critical) Observed several sterno canisters stored on top of and inside single service aluminum pans on shelf in prep area. All chemicals and toxics must be stored below and away from all food and single service items at all times to help prevent possible contamination. Pic corrected by relocating sterno canisters to approved location at time of inspection. Violation corrected

(Critical) Observed no soap at handsink in dishwashing area (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by refilling soap dispenser at time of inspection. Violation corrected

Facility does not have a full time serv-safe manager. Co-owner (jin huang) is serv-safe certified, but his certification is for the s. University restaurant. This location needs to have its own serv-safe manager. Need to correct within 90 days

Observed interior of several reach in coolers and shelves in cooking/prep lines with a heavy accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed floors under all cooking equipment/wok line with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule

Observed ventilation hood and vent filters in cooking area with a heavy accumulation of grease and debris (grease dripping down hood and pooling in corner). To correct, need to clean now and on a more frequent schedule

Observed handsink/handsink fixtures at end of cooking line soiled with debris/grimy debris. To correct, please clean now and on a more frequent schedule

Health Report - 05/06/2013 (0 critical incident(s))

Observed interior of microwave oven with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/24/2013 (1 critical incident(s))

(Critical) At the reach in cooler on the main cook line observed the following cold holding food/temperature combinations: rte shrimp at 50 degrees f. Precooked breaded chicken at 51 degrees f. Precooked chicken at 50 degrees f. Cut cabbage at 51 degrees f. Bean sprouts at 51 degrees f. These items had been stocked from the walk in cooler at open. The air temp thermometer inside the unit registered 48 degrees f. Non tcs foods were found to be at 50 degrees f. The thermostat on the unit was found to be set improperly as to not provide proper cooling. Pic adjusted the thermostat. After an hour all temperatures were found to be at or below 41 degrees f. The above mentioned tcs items were discarded and replaced with fresh food. Item corrected

In the basement on two chest style freezers observed the outside of each door lid to have peeling paint and exposed metal. Correct by repairing or replacing lid to provide a smooth and easily cleanable lid.

At the hand sink observed a low volume of hot water. Reviewed the problem with the pic. It appears a valve may need to be repaired. Water temperature is appropriate. Correct by repairing water supply to provide a greater supply of water for more efficient hand washing.

Observed the following non food contact areas with an accumulation of food debris, grease, and dust: 1. The lower portion rear around the compressor of the soda merchandiser. 2. The sides of the deep fryer below the cooking surface. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris, grease, and dust

In the kitchen observed the floor under the deep fryers at the main cook line with a heavy accumulation of grease and food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease and food. This is a repeat from last inspection. Improvement has been made on the amount of debris. However, more frequent cleaning under the fryers is still needed.

Observed the following areas in need of repair: main kitchen rear, observed water stained ceiling tiles. No obvious water was observed leaking into kitchen. Correct by inspecting for source of leak, correcting leak, and replacing ceiling tiles. Repeat from last several inspections. No water leaking from the tile. However, additional water staining noted during this inspection. 2. Kitchen rear near mop sink, ceiling and walls observed peeling paint and exposed dry wall. Correct by repairing the surface as necessary to provide a smooth and easily cleanable surface. Repeat from last inspection. 3. Basement floor, observed unsealed concrete and exposed dirt. Correct by repairing the floor so it is smooth and easily cleanable. Repeat from last inspection.

Health Report - 11/13/2012 (1 critical incident(s))

(Critical) Observed in use plastic food tubs in wic with fcs cracked and a few plastic tubs on clean dishware shelf in dishwashing area in poor condition (fcs cracked, broken, open holes). All food contact surfaces of equipment and food storage containers must be smooth and cleanable at all times and in good repair. Pic corrected by discarding all cracked and broken food containers at time of inspection.

Observed floors under wok line and fryers with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/16/2012 (0 critical incident(s))

Observed the following areas in need of repair: 1. Main floor kitchen rear ceiling observed water stained ceiling tiles. No obvious water was observed leaking into kitchen. Correct by inspecting for source of leak, correcting leak, and replacing ceiling tiles. Repeat from last inspection no additional water staining noted during this inspection. Item still needs repair though. 2. Kitchen rear near mop sink ceiling and walls observed peeling paint and exposed dry wall. Correct by repairing the surface as necessary to provide a smooth and easily cleanable surface. Repeat from last inspection. 3. Basement floor observed unsealed concrete. Correct by repairing the floor so it is smooth and easily cleanable. Repeat from last inspection. Pic has made some other repairs to facility including new stair treads.

In the kitchen observed the floor under the main cook line and the prep sink with an accumulation of grease and food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease and food. This is a repeat from last inspection. An improvement has been made on the amount of debris. However, more frequent cleaning is still needed.

Health Report - 05/14/2012 (1 critical incident(s))

(Critical) Observed pan of rte fried rice stored on counter in prep area with an internal food temperature of 66f. Rice was removed from refrigeration for lunch and has been on counter for unknown length of time per staff. Cannot store phf food at room temperature. All phf must be held at 41f or below at all times. Pic corrected by discarding rice at time of inspection. Critical corrected

Observed bowl of raw meat thawing at room temperature on counter in back kitchen area. Internal food temp was measured at 39-45f. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria. Pic corrected by placing meat in wic at time of inspection

Observed handsink in cooking area blocked by apron bin and 5 gallons buckets of food. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store items in front of or in any handsink at any time.

Health Report - 03/21/2012 (0 critical incident(s))

Observed the following areas in need of repair: 1. Main floor kitchen rear ceiling observed water stained ceiling tiles. No obvious water was observed leaking into kitchen. Correct by inspecting for source of leak, correcting leak, and replacing ceiling tiles. 2. Kitchen rear near mop sink ceiling and walls observed peeling paint and exposed dry wall. Correct by repairing the surface as necessary to provide a smooth and easily cleanable surface. 3. Basement floor observed unsealed concrete. Correct by repairing the floor so it is smooth and easily cleanable

Observed no paper towel available at the handwashing sink adjacent to the dishwashing area. Correct by providing a supply of paper towel

In the kitchen observed the floor under the main cook line and the prep sink with an accumulation of grease and food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease and food

Observed rear outside entry screen door with the following deficiencies: 1. Not tight fitting in the opening 2. Ripped and incomplete screens correct each item by repairing or replacing to prevent the entry of pests

Observed no anti choking poster display within the establishment. Correct by obtaining and displaying an approved anti choking poster

Health Report - 11/14/2011 (1 critical incident(s))

(Critical) Observed no hot water at handsink in dishwashing area. Upon further investigation discovered that hot water valve was shut off under handsink. When valve was turned back on and hot water used, sink drain pipe leaked on floor. All handsinks must have soap, paper towels and hot water at all times for proper employee handwashing. Pic corrected by repairing drain line at time of inspection and turning hot water valve back on. Handsink now operational, no leaks observed. Critical corrected

Observed handsink in cooking area blocked by dirty apron bin. All handsinks must be completely accessible at all times for proper employee handwashing. Do not store items in or in front of any handsink at any time

Observed cooks not wearing any hats or hair restraints when cooking and prepping food. All food service workers must be wearing proper hair restraints at all times to help prevent any possible contamination of food

Observed food bin (cooked rice) stored under wic condensate line that has cracked wrapping (black pipe wrap starting to chip and flake off). To correct, please remove all damaged wrapping and replace as soon as possible. Do not store any food under this line until repairs have been completed

Observed ventilation filters above wok area with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule

Health Report - 09/22/2011 (1 critical incident(s))

(Critical) Observed freshly prepared fried rice improperly hot holding at a temperature of 126 degrees f. Located in a warmer at the cooks preparation area of the kitchen. The person in charge corrected this item by rapidly reheating the rice in less than 10 minutes to 191 degrees f. For hot holding. This item was corrected by rapidly reheating the freshly prepared rice to a temperature above 165 degrees f. To 191 degrees f.

Found the lighting fixtures located in the basement store room with exposed light bulbs without proper shielding to protect the light bulbs from breakage. To correct provide vinyl or shatter proof light bulbs or shielded light fixtures at the basement areas with exposed single service articles

Found single service cup lids being stored under unprotected drain lines located in the basement. To correct relocate single service articles to a protected location. Found exposed tin pans located in the basement should relocate the box of tin pans to protect the single service articles prior to use as required

Found the paper hand towel dispenser empty at the hand washing sink serving the three compartment sink area. To correct provide a supply of paper towels at the dispenser as required to encourage proper employee hand washing

Observed unsealed concrete flooring in the basement storage area. To correct should seal the floor to provide a smooth and easily cleanable surface.

Found the tongs stored on the handle of the oven in pathway of employee traffic. To correct should store tongs up on a clean surface to protect them from potential contamination between uses

This incident (18041) does not have any more information on it

Found the duct tape placed on handles of gas fired rice cooker. To correct should repair or replace handle on rice cooker to provide smooth, easily cleanable surfaces as required. Found the chest freezer located in the basement with surfaces worn in need of replacement. To correct should schedule repairs or replacement of chest freezer to provide smooth easily cleanable surfaces. Found raw wood shelving in the basement areas. To correct should schedule painting wood with a light color of paint to provide smooth and easily cleanable surfaces

Health Report - 05/24/2011 (0 critical incident(s))

Observed ventilation hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/17/2010 (1 critical incident(s))

(Critical) I found that the underside of the mixer is caked with dried on food debris. Food contact surfaces must be frequently washed, rinsed and sanitized. Failure to keep food contact surfaces clean can lead to the contamination of food, a leading cause of food borne illness. I recommend establishing a routine cleaning schedule for the mixer. Corrected at the time of inspection. The mixed has been cleaned as instructed above.

The wall surface is very greasy at the front end of the cooking equipment.

The interior bottom of the prep unit, must be cleaned. There is a significant amount of dried on food debris inside.

The storage shelves located under the steam wells need to be cleaned.

The side of the stove must be cleaned. There is grease all down the side.

Health Report - 12/09/2010 (1 critical incident(s))

(Critical) Observed blender components with an accumulation of mold and debris (blade to bottom cap interface and top piece of blender cap). Appears employees are not disassembling blender before washing and sanitizing. All food contact surfaces must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by disassembling, then washing, rinsing and sanitizing all blender components at time of inspection. Critical corrected. Pic to educate all dishwashers on proper cleaning procedures.

Observed handsink in cooking area blocked by dirty apron bin. All handsinks must be completely accessible at all times for proper employee handwashing. Do not store items in or in front of any handsink

Observed floors and walls behind wok area soiled with a heavy accumulation of grease and debris. As stated in past, please clean this area now and on a more frequent schedule

Observed ventilation hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 06/23/2010 (0 critical incident(s))

I observed that an apron is stored on the same shelf as food and utensils in the main food preparation area. Food and clean utensils must be protected from possible contamination, while in storage. Personal items must be stored in a designated location, completely apart from all food operations

I found a container of water, with chicken inside is sitting out at room temperature, thawing. This is not an approved method for thawing potentially hazardous food (phf). Phf, must be thawed using one of the methods listed above.

I found that storage shelving opposite the cooking equipment, is dirty. Storage shelving must be cleaned at a frequency that keeps them clean and sanitary.

The floor area, under the prep counter and wok cooking equipment needs to be cleaned. The floor in the prep area must be maintained and frequently cleaned

I observed a large tin of cashews sitting on the floor in the kitchen. All food must be stored six inches of the floor, to protect it from contamination.

I observed that an open box containing plastic silverware and fortune cookies sat on the floor, behind the front counter, during the entire inspection. Single service items like plastic silverware must be stored at least six inches of the floor, to avoid possible contamination.

I found a light bulb stored in a box of canned goods in the basement. Canned goods and all food must be stored in a manner that protects it from sources of contamination. Do not store maintenance items with food, as this may lead to contamination.

The entire basement floor area needs to be picked up, swept and cleaned. This area must be cleaned frequently, to prevent the accumulation of dirt and debris on the floor.

There is a gap under the screen door in the kitchen. This must be eliminated. Door ways that are not tight fitting may allow rodents and other pest into the restaurant.