✓

Lucky Cafe

June 12, 2013 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 12 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Roasted duck between 125F and 131F and roasted chicken 120F to 134F in front window hot holding unit. PIC removed and reheated. Monitor. Other foods in unit at proper temperature.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Raw chicken stored next to raw beef in refrigerator. Discontinue. Raw shrimp stored next to raw beef and chicken. Discontinue. Raw meats stored above vegetables. Discontinue. PIC corrected at time of inspection.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Hand sink by back door blocked with brooms and a box of cut onions. Discontinue
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: PIC need to review with staff on proper storage(covers) and segregation of food. Also general clean of kitchen and prep area.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Provide covers for food in storage in walk in and refrigerator. Raw pork ribs and duck stored in uncoverd containers on floor in walk in. PIC corrected. Foods stored in store shopping bags in freezer. Discontinue and use proper storage bags.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Scoop for rice stored in a tin can with soiled room temperature water. Discontinue and store properly.
code 10-3-304.12* · lower-severity findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: Not all staff had on hair restraint. PIC corrected.
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Cutting boards on cookline and prep table have deep stained scores. Clean to remove or resurface.
code 14-4-202.11* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Soiled wipping clothes stored on cutting boards and preptables. Discontinue and store properly.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Shelves on cook line walk in prep area and dry storage soiled with dust and dried food. Clean to remove. Microwave and exterior of bulk food container visibly soiled. Clean to remove. Interior and exterior of refrigerators visibly soiled with dried food and grime. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Pass
Adequate Number Frequency Vermin Proof

Inspector note: Barrels in kitchen not covered. Provide covers.
code 33-5-501.13-.17* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Vent in kitchen (by office) visibly soiled. Clean Vent in restroom soiled with duct. Clean Wall behind prep table and restroom visibly soiled. Clean
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 5, 2013: 12 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.