Lucky Star, 316 North Main Street, Pearisburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
April 01, 2009 | Routine | 3 | 4 | Details / Comments |
|
March 28, 2008 | Routine | 1 | 2 | Details / Comments |
|
January 31, 2008 | Routine | 11 | 7 | Details / Comments |
April 01, 2009 (Routine)
Violations:
- 0270 - Critical The frozen duck and frozen fish was not properly labeled as specified in law.
Label packaged food as specified in law including 21 CFR 101 Food labeling, 9 CFR 317 Labeling, Marking Devices, Containers and as specified under 12 VAC 5-421-400 and 410. - 0820 A 2 - Critical Marinating chicken and Marinating beef cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0960 1 - Critical The food contact surface of the food prep. table located beside the sandwich prep. cooler is broken up and has exposed wood showing. Also, a wooden sheeting is being used to hold the microwave and needs to be removed.
Replace the food prep. table to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Remove the wooden sheeting located below the microwave and replace it with a food grade material. - 1770 C - Observed accumulations food residue or other debris around the microwave and underneath the sheeting the microwave is sitting on.
Maintain nonfood-contact surfaces of equipment clean. - 2350 ii - Plumbing connections under the ice machine are leaking.
Plumbing systems and components shall be maintained in good repair. - 3170 - Flooring tile around the hot water heater is not maintained in good repair and peeling up.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floors underneath the deep fryers and cook line have a large amount of grease and food debris that has built up. Floor/wall junctions and underneath equipment are in need of cleaning also.
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.
All food is being date labeled for proper disposal, food is also being properly segregated/separated in the walk-in cooler. PIC has continued to moniter equipment temperatures and record them on a data sheet located beside the walk-in cooler. I also discussed the importance of handwashing and when the proper times to do so are.
March 28, 2008 (Routine)
Violations:
- 0550 - Repeat Dispensing utensils improperly stored between uses. Chef Knives observed being stored between wall and table junction.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) cut vegetables, cooked noodles, and cooked egg rolls in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Hang Lin was not present for this inspection. I spoke with her on the phone and stated that if she wasn't here then she would have to close down due to no PIC on premises.
January 31, 2008 (Routine)
Violations:
- 0050 - Critical The person in charge was not available at the time of inspection.
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. The PIC failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority. The PIC also failed to describe the symptoms associated with diseases that are transmissible through food.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0550 - Dispensing utensils improperly stored between uses. Bowls, scoops, and cups were observed in the flour, sugar, and rice bins being stored so that the handles were buried in the cooking ingredient.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Heavily soiled wiping cloths were observed being stored on the counter of food prep. areas without being stored in containers of sanitizer/disinfectant.
Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Also, ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food was observed being stored in the walk-in cooler and sand. prep. table without lids or coverings. Also, food that was covered was done so with used bags that foods have been shipped in.
Store food where it is covered with either lids or plastic wrap/aluminum foil and not exposed to splash, dust, or other contamination to prevent contamination. - 0790 - Improper methods used to thaw beef ribs, chicken breasts, and pork shoulders. All meats were observed being thawed on cooking table areas, on empty buckets, and on cardboard boxes in the kitchen area.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0800 - Critical Chicken remnants and chicken stock were observed being cooled in a 5 gallon bucket in the three vat sink and not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. This can be accomplished through ice the use of ice baths, utilizing smaller containers for cooling, or using a cooling wand. - 0820 1 - Critical Mongolian BBQ and General Tso's Chicken on the buffet line were observed being hot held at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. - 0820 2 - Critical Breaded pork, asian dumplings, asian meatballs, and egg rolls cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0830 - Critical The prepared ready-to-eat (RTE) vegetables, fried meats, egg rolls in the walk in cooler and refrigeration units are not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 2000 - Kitchen and cheif knives were found being stored inbetween tables and inbetween table and wall junctures. All cutting surfaces of the knives were in contact with soiled and encrusted surfaces of the sides of tables or the wall.
Store all utensils in a clean, dry location where not exposed to splash, dust or other contamination. - 2310 - Critical The only handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket, mop, and other boxes preventing its use. - 3180 - The reach-in coke cooler in the kitchen area and the floors in the walk in cooler are 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. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3330 - Critical Working containers of bleach were observed being stored in a Joy Dishwashing detergent bottle and not properly labeled as such.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3340 - Critical Containers of Lye Drain Cleaner were observed being stored over open containers of flour, sugar, and rice.
Containers of all toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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