LUCKY CHINA

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed prep-top cooler in disrepair not meeting adequate temperature. Equipment shall be maintained in a state of repair.

Insects, rodents, and animals not present — Inspector Note: Observed visible light entry at back screen door of facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: solid, self-closing, tight-fitting doors.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed handsink obstructed with sanitization bucket inside of handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Food employee relocated sanitization bucket out of handsink.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items in prep-top cooler cold holding above 41F for under 4hours. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: Had PIC relocate food items to WIC to initiate cooling.

Management knowledge, responsibilities, reporting — Inspector Note: PIC could not demonstrate in a verifiable manner that food service employees are/were aware of their responsibility to report symptoms/illnesses related to foodborne illnesses. An employee health agreement form shall be signed and kept on file.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed paper towels not supplied at the back hand sink in the main kitchen. Paper towels shall be supplied at all hand wash sink. Discuess with the PIC to supply the back hand wash sink with paper towels.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility without proper disinfectant to correctly respond to vomit/fecal events. A food establishment shall have written procedures for employees and an EPA registered disinfectant effective against Norovirus available on site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

Food separated and protected — Inspector Note: Observed in the walk-in cooler in the main kitchen, a container raw shrimp stored above a container of cooked chicken, a carton of raw shell eggs stored above multiple containers of soy sauce, raw pork stored above multiple containers of soy sauce, and a container of raw chicken stored directly on top of a container of raw pork. Raw and ready-to-eat foods shall be stored according to final internal cook temperature. COS: PIC rearranges the walk-in cooler in the main kitchen for proper storage hierarchy.