Lucky Cafe

November 2, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings11
critical findings5

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Failed findings

Cleaning Procedure (P)critical

Inspector note: Observed staff using bare hands contact with raw poultry; left the area and came back to station to handle more raw product no handwashing observed. please wash hands
code 590.002/2-301.12-P*** · critical food-safety factorstatus: Fail
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Multiple raw foods stored on top of or with cooked foods (raw eggs on top of mushrooms / raw shrimp with raw chicken. Discontinue.
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Fail
Raw Animal Foods-Cooking (P)critical

Inspector note: Final temperatures on whole chicken 141'; please cook to proper final temp
code 590.003/3-401.11-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Hot holding cabinet -Boiled chicken 80F Ribs 112F Duck 102F Chicken legs 105F for unknown temperatures. Foods to be discarded as establishment unable to open No evidence of time / temperature controls nor TPHC.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Sanitizers Criteria-Chemicals (P)critical

Inspector note: Quats exceeded required 200 PPM (should be at 200 PPM)
code 590.007/7-204.11-P*** · critical food-safety factorstatus: Fail
Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector note: No Diarrhea and Vomiting procedures or kit available - Please provide
code 590.002/2-501.11-PF** · serious findingstatus: Fail
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: Certified Food Protection Manager Paul Eng unable to state proper temperatures for final cooking hot holding reheat and cooling. Paul had to be instructed to ask employees to wash hands when required. Quats at 3 bay exceeds required 200PPM (300ppm) per instructions. Indicated John Szeto as instructor. Not known to be an approved trainer. Provide certfication / allergen training from a state approved vendor. No illness policy. Employees not trained in final cooking hot holding hand washing or maintaining equipment clean and properly sanitized.
code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector note: In walk in cooler there is no date marking for foods stored 24 hours or more.
code 590.003/3-501.17-PF** · serious findingstatus: Fail
Food-Contact Surfaces-Cleanability (Pf)

Inspector note: Utilizing cardboard non reusable containers and crates to store food. Discontinue. Unable to maintain clean /durable.
code 590.004/4-202.11-PF** · serious findingstatus: Fail
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector note: Multiple food and non food contact surfaces do not appear clean. Exyeriors of cook line equipment with greasy residue. Three compartment sink exteriors with soils.The food containers stored in walkin are soiled. Metal storage rack with plastic panels are heavily soiled. Shelving in walkin and kitchen areas with obvious food debris. Interior of the hot holding unit appears soiled. Wash - rinse - sanitize all soiled food contact and non food contact equipment. Wooden cutting board imbedded with grease and cracked. Discard.
code 590.004/4-601.11-PF** · serious findingstatus: Fail
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: Front hand sink near hot holding with equipment inside. Hand sink at service counter blocked with the trash barrel. Ensure access and maintenace.
code 590.005/5-205.11-PF** · serious findingstatus: Fail

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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.