LUCKY CAFE
PASSWednesday, September 1, 2021 at 1:10 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
In Walk in cooler Eggs stored on top of Raw Beef 1 of the eggs was broken- Discontin ue storing eggs over raw beef or species other than poultry- Corrected on Site
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Several Ducks in walk in cooler that was prepared this morning is not holding proper temperature. from 52F-64F- PIC corrected on site storing in low boy units and Freezer units until refrigeration person arrives to repair. Beef teriyaki in low boy stored since monday is out of temperature 50F.- Discarded by PIC
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.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
20 Raw Beef Teriyaki Stored in low boy interior bottom was temped at 52F. they had labels for time as a public health dated 8/15 to discard 8/22 it was advised been in the unit since Monday possibly at that temperature- Discarded and denatured by PIC voluntarily. 25 small cups of fresh cut scallions and ginger in oil - discontinue storing without refrigeration to prevent C- Botulism. PIC voluntarily Dicarded and Denatured. Bowl of prepared raw chicken coated in corn starch was sitting out for undetermined amount of time it was 73F- Discardded and denatured by PIC
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Rice Paddles with rice on it stored in a bowl Knives tongs and ladles stored on cooking equipment counters and cutting board. -Store in use untensils properly in clear water at 135F or above.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths are all over the cookline and counters - Store all wiping cloths in sanitizer solution.
Why This Matters
This violation affects overall sanitation and food safety
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.