Health Report #105707

Establishment Name: Lucky Kitchen
Report Date: 11/18/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Warewashing Equipment, Determi Sanitizer test kit dishwashing area Not used 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 When to Wash Employee(s) entire establishment Did not wash hands after handling soiled equipment, surfaces, utensils 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 Potentially Hazardous Food (Ti Cold food item(s) dishwashing area shelf Stored above 41 degrees F 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 Manual and Mechanical Warewash Chlorine solution concentration three compartment sink Below 25 ppm 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 Hand Drying Provision Sanitary hand drying provisions disposable, paper towels entire establishment handsink Not provided 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 Handwashing Cleanser, Availabi Soap at handsink dishwash area dishwashing area handsink Not provided 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
Critical Separation Poisonous/toxic material(s) prep area shelf Stored over/with Single-service/use items 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 Using a Handwashing Sink Handwashing sink(s) cooking/preparation area handsink Not easily accessible Items stored In front of 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 Capacity Hot water supply entire establishment Insufficient to meet demands 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. , ,
Normal Certification of managerial em N/A N/A N/A 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
Normal Cleaning of Plumbing Fixtures Handwashing facility front cooking/preparation area handsink Soiled 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
Normal Cleaning Ventilation Systems, Ventilation system cooking area ventilation hood Not clean 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
Normal Cleaning, Frequency and Restri Physical facilities/structures floors cooking/preparation area floor Greasy 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
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) cooking area reach in cooler With accumulation of debris 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