LUCKY CAFE
FAILThursday, December 2, 2021 at 3:47 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Under the low boy there were pooled eggs over ready to eat foods - discontinue storing raw pooled eggs over ready to esat food to prevent contamination. In walk in cooler there was beef stored on top of pork- Corrected on site- Discontinue storing beef and pork together.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
At the time of inspection there was a delivery that was blocking the handsink in warewash area and also bucket blocking handsink in front area where the cookline is - PIC corrected on site- Discontinue blocking access to handsink to ensure proper handwashing from staff
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
There are wipoing cloths all over and not in sanitizer solution- PIC corrected onsite- Discontinue storing soiled wiping cloths on counters store 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.
590.003/3-501.13-C
Thawing (C)
In prep sink Staff were running water over raw ducks the water was stagnant and filling up the sink- Corrected on site Discontinue thawing ducks in stagnant water drain and run under slow flowing cool water.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-101.17-C
Wood Use Limitation (C)
The cook using a wood wok brush- Remove and discontinue using wood wok brush use a nsf approved wok brush
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Cookline equipment is soiled with encrusted grease buildup and soils- Clean to remove soils
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.