LUCKY CITY

High Priority - Dented/rusted cans present. See stop sale. 1 can of 105 oz chestnuts

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook left cook line and return and began work with out washing hands. Was explained to manager, manager explained to employee Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken 52°f see stop sales

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (52F - Cold Holding) in walk in cooler over night , more than six hours. See stop sales. Garlic with oil 69°f left on counter on cook line. Cook moved to reach in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on steam table at Won ton soup; (122F - Hot Holding); curry chicken (104F - Hot Holding); curry goat (124F - Hot Holding), manager said they just put them on. Was told to reheat to 165°f All items reheated to 165°f and above Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as rice scoop, cook removed bowl. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are not cleanable kitchen tiles , they are acoustic tiles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used employee drink on prep table in kitchen. Manager discarded drink Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor in kitchen in disrepair

Basic - Food stored on floor. Boxes of food on the floor in the walk in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and ladles in standing water in kitchen. Manager removed items Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coconut water bottled on site not labeled

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry goat (122F - Hot Holding), forgot to turn on steam table. Turned steam table on and Reheated goat to 179°f Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water on the prep table on cook line.. Chef removed bottles of water Corrected On-Site

Basic - Food stored on floor. Box of food on the floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Chef moved utensil Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled with its contents.

High Priority - Toxic substance/chemical improperly stored. Stereo improperly stored above utensils, linens, and single-service or single-use articles, in dry storage. Manager moved stereo to chemicals area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemicals not labeled. Manager labeled bottle Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water above the prep table

Basic - Food stored on floor. Boxes of food on the floor in the walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops sitting in standing water. Manager removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food not stored at least 6 inches off of the floor. Boxes of food on the floor in walk in freezer.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Ginger drinks bottled onsite not labeled with name and address and date.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer chlorine ppm at 0 . Manager changed buckets and primed unit to 100 ppm Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage ; (69F - Cold Holding) at cook line. Chef said it was there for one hour. Moved to walk in cooler Corrective Action Taken Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls being used to scoop rice,blood Sausage filling and cooked chicken. Manager discarded bowls and replaced with spoons. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the cook line. Manager discarded bottles of water Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. 2 bags of potato on the floor in dry storage area. Chef picked both bags off the floor Corrected On-Site Repeat Violation

Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Hood filters need to be cleaned over cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in standing water. Chef moved items out of water and sanitized units Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in three compartments sink. Chef moved chicken to walk in cooler to thaw Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at 0 . Manager changed sanitizer bucket primed machine to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Containers of Cabbage ; (55F - Cold Holding) left on counter during lunch hour. Manager put cabbage in walk in cooler

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as a scoop for rice. Manager discarded bowl and replaced with a metal scoop. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles are buckling by the edges above the dishwasher

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.opened half drunk bottle of water on prep table. Manager discarded bottle of water Corrected On-Site

Basic - Food stored on floor. Boxes of frozen chicken on the floor in the walk in freezers Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of soda in reach in cooler on cook line next to raw chicken. Manager discarded bottle of soda Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Manager labeled flour barrels Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored on floor.

Basic - Working containers of food removed from original container not identified by common name.

Basic - - From initial inspection : Basic - Objectionable odors under cook line equipment . Warning - From follow-up inspection 2023-08-04: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed metal screen door open with gap. Rain from outside entering establishment/vermin present Warning - From follow-up inspection 2023-08-04: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Warning - From follow-up inspection 2023-03-30: Time Extended - From follow-up inspection 2023-03-31: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-03-30: Time Extended - From follow-up inspection 2023-03-31: Next unannounced Time Extended

High Priority - Container of medicine improperly stored. Medicine on shelf above cutting board on cook line. Chef removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (69F - Cold Holding) left on counter, chef moved to walk in cooler Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water above cutting board. Chef removed Corrected On-Site

Basic - Light shield damaged/in disrepair.

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked pork, rice and chicken stored in walk in cooler. Per operator, items were cooked on 12/6/2021. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed containers with food items stored on walk-in cooler floor. Repeat Violation

Basic - Stored food not covered. -Observed container with sauce stored in walk-in cooler not covered. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager returned during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked pork stored in walk in cooler. Per operator, item was cooked on 08/29/2021 Corrected On-Site

Basic - Floor area(s) covered with standing water. 1. Observed standing water on kitchen floor. 2. Observed AC vents throughout kitchen soiled with mold like substance.

Basic - Food stored in a location that is exposed to splash/dust. -Observed container with cook chicken stored next to hand wash sink could lead to o cross contamination, operator removed and stored properly.

Basic - Food stored on floor. -Observed container with sauces stored on walk in cooler floor.

Basic - Walk-in cooler shelves with rust that has pitted the surface.