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Restaurant: Lucky Kitchen
Address: 18013 Forest Road, Forest, Virginia
Total inspections: 2
Last inspection: Jul 8, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0470 - Corrected During Inspection Critical Repeat Observed raw chicken stored over vegetables in the walk-in cooler.
- 0850 - Corrected During Inspection Critical Observed prepared foods (eggrolls, breaded chicken, etc) holding at room temperature, waiting for lunch rush.
- 3180 - Repeat Floor under the wok station and fryers has a debris build-up.
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July 08, 2009 | Routine | - | - | Details / Comments |
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a 3X sink.
- 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination: chicken and eggs stored over shrimp.
- 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit: chicken and eggs over fruit, vegetables and sauces that will not be further cooked.
- 0820 A 2 - Corrected During Inspection Critical Egg rolls and pork cold holding at improper temperatures.
- 1320 - The temperature measuring device located prep table is not easily readable.
- 1320 - There was no temperature measuring device located in the reach in freezers.
- 1570 - Reach in freezers were observed with large amounts of frost on interior.
- 3180 - Kitchen floors and walls and prep areas noted in need of cleaning.
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July 10, 2008 | Routine | 2 | 4 | Details / Comments |
July 08, 2009 (Routine)
Violations: - 0470 - Corrected During Inspection Critical Repeat Observed raw chicken stored over vegetables in the walk-in cooler.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- 0850 - Corrected During Inspection Critical Observed prepared foods (eggrolls, breaded chicken, etc) holding at room temperature, waiting for lunch rush.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded, b. The food is served or discarded within four hours from the time when the food is removed from temperature control, c. Food in unmarked containers or packages, or for which the time expires is discarded and, d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request, e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 3180 - Repeat Floor under the wok station and fryers has a debris build-up.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Demonstrated thermometer calibration. Left Food School flyer.
July 10, 2008 (Routine)
Violations: - 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a 3X sink.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination: chicken and eggs stored over shrimp.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit: chicken and eggs over fruit, vegetables and sauces that will not be further cooked.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0820 A 2 - Corrected During Inspection Critical Egg rolls and pork cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
- 1320 - The temperature measuring device located prep table is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer.
- 1320 - There was no temperature measuring device located in the reach in freezers.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 1570 - Reach in freezers were observed with large amounts of frost on interior.
Please thaw and clean interior surfaces of freezers to keep units working properly and encourage cleaning and sanitizing of surfaces.
- 3180 - Kitchen floors and walls and prep areas noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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