Lucky Cafe

April 30, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings11
critical findings6

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Failed findings

Coolingcritical

Inspector note: Peking ducks being hung at room temperature 70 F. Reheated on site to 180 F
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Beef stored at 70 F in flip top unit PIC stated beef was partially Cooked until ready to order. Discontinue. Rice noodles stored at 60 F. Removed and placed in walk -in. • Roasted duck being stored at 72-90 F. Store at 140 F or above. Chickens 99F and pork ribs stored at 108 F for 2 hours. Reheated to 180 F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Partially cooked beef stored over raw beef. Discontinue Raw shrimp and chicken stored together . Store separately to avoid contamination.Raw beef and ground beef stored above produce in walk-in. Store separately Frozen meats and fish stored together in upright freezer. Store separately.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Observed improper procedures. Staff washed and rinsed in first bay without sanitizing. Ensure proper methods are in place.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand wash sink being blocked by mops and buckets. Discontinue to make accessable
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: C F P M not monitoring staff on proper cooling hot holding and cold holding methods.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Whole boiled duck being hung out at room temperature 60 F. Ensure proper cooling methods are in place.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Knives being stored in between equipment. Discontinue and store properly. Rice spoons being stored in stagnant water. Store properly
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Wooden board heavily scored used in food preparation area. Resurface .Wooden plank being used in food preparation area. Discard.Wooden handled utensils in kitchen preparation area. Discontinue and use food grade utensils. Replace cardboard box with food grade container.
code 14-4-202.11* · lower-severity findingstatus: Fail
Adequate Number Frequency Vermin Proof

Inspector note: Trash receptacles with no lid in kitchen area . Provide.
code 33-5-501.13-.17* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hoods and vents visibly soiled. Clean to remove. Provide recent report from company on duct cleaning.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

Checks marked passed

Hot Holdingcritical

code 03-3-501.16*** · critical food-safety factor
Food Thermometers Provided

code 05-4-302.12* · lower-severity finding
Wiping Cloths Clean Sanitize

code 21-3-304.14* · lower-severity finding
Non-Food Contact Surfaces Clean

code 23-4-602.13* · lower-severity finding
Improper Cleaning of Receptacles

code 33-5-501.116* · lower-severity finding
Floors Designed Constructed Installed

code 36-6-201.11* · lower-severity finding

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.