Lucky Star Restaurant

Variance obtained for specialized processing methods — Inspector Note: Observed no documentation for a variance for reduced oxygen packaging used on beef. CA: Advised PIC to provide documentation of the proposed variance/HAACP plan as well as justifications to the Health Authority.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed handwashing signage not posted at the sink used by bartenders and baristas to wash their hands. CA: Advised PIC to place hand wash signage at the sink used for handwashing.

In-use utensils: properly stored — Inspector Note: Observed scoops in the main kitchen stored with the handles in garlic. Observed circular cups used as scoops stored in dry goods, including rice. COS PIC removed the scoops.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no chlorine test strips for the bar and main kitchen chlorine dishwashers. CA: Advised PIC to obtain test strips to accurately test the sanitizer efficacy.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed no reminder statement on the menu for raw oysters. CA: Advised PIC that all raw or undercooked items served should be labelled with a reminder statement on the menu.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed no HAACP or variance for reduced oxygen packaged wagyu beef stored for up to 6 days. CA: Advised PIC to obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) when performing the following: Pf 1. Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf 2. Curing food; Pf 3. Using food additives or adding components such as vinegar: Pf (i) As a method of food preservation rather than as a method of flavor enhancement, Pf or (ii) To render a food so that it is not time/temperature control for safety food; Pf 4. Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf 5. Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule; Pf 6. Custom processing animals that are for personal use as food and not for sale or service in a food service establishment; Pf 7. Preparing food by another method that is determined by the Health Authority to require a variance; Pf or 8. Sprouting seeds or beans. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed small table top toaster and air fryer in need of cleaning. CA: Advised chef that nonfood-contact surfaces of equipment shall be kept free of any accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed white rice dumped in the handwashing sink. CA: PIC was advised A handwashing facility may not be used for purposes other than handwashing.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine in the bar area with black mold like substance on the interior parts of the machine where Ice is produced. CA: Employee was advised to inform the PIC to have the unit serviced regularly for proper cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch.