- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Non food contact surfaces of equipment requires a more thorough cleaning.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Entire kitcen requires a more thorough cleaning.
|
6/10/2010 | Complaint |
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
Critical violation. Several cross connections exist on buffet line. Establishment must complete required inspections and obtain nessecary permits as required by the Building Department prior to re-opening.
- Facility/Equipment Requirements
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
Storage of knife in crack between prep refigerator and stainless prep table is prohibited. Store knife in knife holder or other method which protects knife from cross contamination.
- Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
Coke refrigerator in prep area has tape and cardboard taped to door liner which creates a difficult to clean surface. Defect in liner must be repaired to provide a non absorbant, smooth, and easily cleanable surface. Use of tape to repair equipment on surfaces which must be cleaned is prohibited.
- Other Operations
- Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
Provide coverdwaste to womens restroom stalls for sanitary disposal of feminine hygiene waste.
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
|
1/22/2010 | Routine |
| No violation noted during this evaluation. | 1/11/2010 | Other (Explain In Notes) |
| No violation noted during this evaluation. | 11/16/2009 | Complaint |
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
|
10/23/2009 | Other (Explain In Notes) |
| No violation noted during this evaluation. | 4/29/2009 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Prep refrigerator in kitchen is warm on top. Chicken, pork, and beef measured 48 degrees. Large pan of cut up chicken setting out measured 57 degrees. Keep product in refrigerator to maintain temperature at 41 degrees of less..
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Pork kabobs measure measures 115 degrees. BBQ chicken 120 degrees Mussels measure 120 degrees. Cooked rice in prep area measured 77 degrees. Maintain foods held hot 135 degrees or above.
- Personnel
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Food prep staff must were a hat or hairnet.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Date mark ready to eat foods such as seafood salad, vegtable salad, and suhi on salad bar as to when made.
- Food Protection (Food on display not protected from contamination 3-306.11, p 70)
foods on buffet must have lids or a sneezeguard.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Provide handwashing signs at each hand sink. Signs are avaiable free at www.profoodsafety.org
- Facility/Equipment Requirements
- Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
Use of bowles to dispense bult ingredients. Provide scoops with a handle. Use on shopping bags as a food contact surface. Provide food grade bags. Store ice scoop and bulk ingredient scoops with handle out of contact with product. Provide long arm actuators to pop station since refrills are provided.
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Buffet light must be shielded to be shatterproof.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Prep area including freezer requires a more thorough cleaning.
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
Post most recent inspection readable to customer.
|
4/9/2009 | Routine |
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Toilet in women's restroom is leaking around base. The water which has leaked out has allowed for visible mold growth around base of toilet in women's restroom. Toilet must be repaired to prevent leak.
- Facility/Equipment Requirements
- Ventilation (Heating, air conditioning, ventilation designed so that food not contaminated 6-202.12, p 169)
Ventilation system is inadequate in preventing the accumulation of condenstation throughout establishment. Excessive condensation on wall near seafood buffet has allowed for exstensive mold growth on wall and ceiling. The mold growth on the wall and ceiling poses a potential for contamination of food on display below and for the air quality within the establishment. Appropriate repairs must be made to control the collection of condensation throughout the establishment. Please consult a professional heating, cooling, and ventilation service firm to make repairs.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
|
1/20/2009 | Complaint |
| No violation noted during this evaluation. | 3/14/2008 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
Plastic tubs of breaded chicken cooked and cooled on 3/02/2008 measured 47, 46, 45 degrees respectively. Potatoes baked and cooled 3/2/2008 measure 57 degrees 03/03/2008. Foods must be rapidly cooled as outlined in code. Please refer to the cooling instructions provided in Chinese form the Integrated Food Safety website.
- Food Source/Handling
- Food Protection (Food on display not protected from contamination 3-306.11, p 70)
Provide sneeze guards to all unpackaged foods for customer self service.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Use of bowl to dispense rice from rice cooker/warmer. Provide a utensil with a handle. Employees should minimize hand contact with cooked or ready to eat foods. Use of utensils with a handle will help.
- Facility/Equipment Requirements
- Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
Use of shopping bags and totes as a food storage container. Only food grade containers may be used as a food contact surface.
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
Large amount of mold growing on ceiling above steam table on buffet line. Mold growing in window wells. Large accumulation of moisture throughout establishment indicating humidity is not properly controlled. Repair moldy surfaces and properly ventilate establishment.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
Floor damaged in walk in cooler.
|
3/3/2008 | Routine |
| No violation noted during this evaluation. | 9/27/2007 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Make line cooler greater than 41 degrees.
- Warewashing
- Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
Warewasher not dispensing sanitizer.
|
9/24/2007 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Seafood salad on buffet 49.4, sushi with shrimp 62.7. Prep line refrigerator towards walk in cooler 45 degrees. Chicken in large pan 65.7 degrees. Maximum allowable temperature is 41 degrees.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Cooked cabbage 119, seafood casserole 121 degrees in hot holding. Hot foods must be held at 140 degrees.
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Kitchen staff had open top beverages in food area.
- Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
Kitchen staff are required to wear hair redtraints.
- Food Source/Handling
- Food Protection (Ice used as exterior coolant, prohibited as an ingredient 3-303.11, p 64)
Food stored in beverage ice bin.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Water used to wash shrimp was filthy.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
Dishwasher was not dispensing sanitizer.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Ice maker requires a more thorough cleaning.
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Lights on buffet must be shieded.
- Other Operations
- Refuse, recyclables, returnables (Waste receptacles not provided where needed (handsink, etc) 5-501.16 (B&C), p 160, 6-301.20, p 173)
Provide trash can to all handwashing sinks.
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Floors, walls of kitchen require a more thorough cleaning.
|
9/21/2007 | Routine |
| No violation noted during this evaluation. | 3/1/2006 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Fried rice measured 120 degrees in pan when cooling at ambient temperature. Place in refrigerator after cooking to rapidly cool.
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Make table in kitchen 42-45 degrees. Adjust to 41 degrees.
|
2/28/2006 | Routine |
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Hood has excessive grease build up and requires a more thorough cleaning.
|
3/4/2005 | Complaint |
| No violation noted during this evaluation. | 1/12/2005 | Pre-Opening |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
- Personnel
- Demonstration of knowledge (Assignment of responsibility 2-101.11, p 23)
- Food Source/Handling
- Food Protection (Food on display not protected from contamination 3-306.11, p 70)
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
|
1/7/2005 | Pre-Opening |
Restaurant representatives - add corrected or new information about Lucky Star Buffet, 3305 Asbury Road # 1, Dubuque, IA »