LUCKY CHINA

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over raw beef in walk in freezer. Operator moved Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard used in Shelves at walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. At fryer station and prep station. Operator removed during inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cellphone on shelf at cook line. Operator removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice around door frame in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with grease

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef at walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop soup at 115F less than 1 hour Operator raised temperature Corrective Action Taken

Intermediate - No soap provided at handwash sink. Customers bathroom 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. Cooked pork, brown rice and egg rolls at walk in cooler

Basic - Bowl or other container with no handle used to dispense food. Deli containers used to scoop sugar and flour Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulated grease Soiled gaskets at cook line reach in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE sauce in walk in cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef skewers on rack in walk in freezer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled

High Priority - Dented/rusted cans present. See stop sale. 4 cans of bamboo shoots

High Priority - Non-food grade paper/paper towel used as liner for food container. Raw meat stored on garbage bag in freezer Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over cooked chicken in walk in freezer . Raw chicken stored over cooked chicken in walk in freezer.Corrected On-Site Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef stored over cooked noodles in reach in cooler across from woks. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls kept in make table for two hours with temperature of 48F, tempura chicken kept in make table for two hours with temperature of 48F, cabbage kept in cook line for 25 minutes with temperature of 66F. Ask manager to place items in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per owner wings and general tos chicken were placed in time at 11:30 am Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided operator with form. Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Bleach use in facility has lavender scent. Operator purchased the right bleach. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink stored on prep table next to make table in cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Owner preparing orders while wearing a watch and employee wearing bracelets.

Basic - Food not stored at least 6 inches off of the floor. Soy sauce and chicken broth stored on floor by walk in freezer Corrected On-Site