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LUCKY CAFE

FAIL

Monday, November 2, 2020 at 5:10 PM

Address
1107 DORCHESTER AV
Dorchester, MA 02125
Category
FT
Violations
11 total
⚠️ 5 critical
⚠ 6 major
Facility History
42 inspections
21 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.12-P

Cleaning Procedure (P)

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

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-302.11-P

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Multiple raw foods stored on top of or with cooked foods (raw eggs on top of mushrooms / raw shrimp with raw chicken. Discontinue.

Why This Matters

DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.

Code Requirements

REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-401.11-P

Raw Animal Foods-Cooking (P)

Final temperatures on whole chicken 141'; please cook to proper final temp

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P1

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

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.

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.007/7-204.11-P

Sanitizers Criteria-Chemicals (P)

Quats exceeded required 200 PPM (should be at 200 PPM)

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.007 | FDA Code: Section 7
⚠ MAJOR 590.002(B)/2-102.11-PF

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

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.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(B) | FDA Code: Section 2
⚠ MAJOR 590.002/2-501.11-PF

Clean-up of Vomiting and Diarrheal Events (Pf)

No Diarrhea and Vomiting procedures or kit available - Please provide

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.003/3-501.17-PF

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

In walk in cooler there is no date marking for foods stored 24 hours or more.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-202.11-PF

Food-Contact Surfaces-Cleanability (Pf)

Utilizing cardboard non reusable containers and crates to store food. Discontinue. Unable to maintain clean /durable.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-601.11-PF

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

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.

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.005/5-205.11-PF

Using a Handwashing Sink-Operation and Maintenance (Pf)

Front hand sink near hot holding with equipment inside. Hand sink at service counter blocked with the trash barrel. Ensure access and maintenace.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
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Data sourced directly from Boston Inspectional Services Department