Health Report #105713

Establishment Name: Lucky Kitchen
Report Date: 05/29/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Methods N/A N/A N/A 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 Food-Contact Surfaces N/A N/A N/A (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 Potentially Hazardous Food (Ti N/A N/A N/A 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.
Normal Cleaning, Frequency and Restri N/A N/A N/A 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
Normal Disposable Towels, Waste Recep N/A N/A N/A Please provide a waste receptacle near the handwash sink at the end of the cook line for proper disposal of soiled paper towels
Normal Intensity N/A N/A N/A 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
Normal Nonfood-Contact Surfaces N/A N/A N/A 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
Normal Surface Characteristics N/A N/A N/A 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.
Normal Effectiveness N/A N/A N/A 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
Normal Good Repair and Proper Adjustm N/A N/A N/A 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