Lucky Cafe

January 11, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings17
critical findings7

Failed findings

Coolingcritical

Inspector note: Cooked noodles out on tray cooling at room temperature. Discontinue.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: Duck in hot holding 110F and ribs 129F to 135F for a time of 1 hour. Food removed by PIC and reheated. Chicken In hot holding unit at 76F to 94F for a unknown time. Removed by PIC and discarded.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cold holding garlic in oil at 69F for a time of I hour. Removed by PIC and refrigerator.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: In walkin unit uncovered raw chicken stored above and next to pork and squid. Discontinue and monitor
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Staff putting cooked noodles into bag with gloves (bare hands). Discontinue Staff putting duck into back into over with gloves. Discontinue
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Pots and pans stored on clean shelves as clean with grease and food particles PIC removed
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: Certified Manager not taking active managerial control as evident by critical violations. Corrective actions are not initiated by PIC. Additional trained Certified Food Protection Manager is required to oversee staff instruct and monitor practices.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Hot holding unit in front window had a temperature of 90F. Discontinue using until unit can hold food to 140F.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Food in walkin uncovered. Provide covers for food in storage. Staff drinking in kitchen with covers on cups. Discontinue.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Utensils stored in soiled water. Discontinue
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Remove paint bruishes bristle brush used for food. Provide food grade utensils only.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: No barrier between hand sink and prep sink on cook line. Provide.
code 15-4-202.16* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit for three bays sink. Provide
code 17-4-302.14* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Staff not properly washing and rinse equipment.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Soiled wet cloths not stored in sanitizing solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Shelves by walkin soiled. Clean
code 23-4-602.13* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood over cook line with grease build up. Clean No up to date sticker for hood over cook line. Provide
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on August 23, 2012: 14 findings appeared for the first time. 3 findings recurred. 2 previous findings did not recur.

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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.