LUCKY STAR HONG KONG

High Priority - Dish machine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine registered 0 ppm chlorine. Inspector informed manager and 3 compartment sink was set up to sanitize dishes properly. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top shelf above container of sauce in walk in cooler in dish area. Inspector educated manager and chicken was moved to bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Both white reach in freezers in dish area holding raw fish, raw chicken, raw beef out of original packaging not arranged according to cooking temperatures. Inspector informed manager and began to arrange items in freezer unit properly. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep cutting boards soiled with food debris and black mold like substance

Basic - Buildup of food debris/soil residue on equipment door handles. Call handles of reaching Fuller on cookline heavily soiled with grease and food debris.

Basic - Cutting board has cut marks and is no longer cleanable. Prep cutting board grooved and no longer cleanable

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer next to three compartment sink has commingling of unlabeled employee bag of shrimp and foods to be sold to the public. Inspector educated manager on proper employee food storage. 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 cigarette pack sitting on prep table. Inspector informed manager and cigarettes were removed. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler handles across from cook line in disrepair.

Basic - Stored food not covered. Multiple food items in reach in cooler across from cook line not covered. Containers of raw chicken, raw sprouts, raw beef, cooked mushrooms, all uncovered. Inspector informed manager and educated on proper food storage practices. Manager covered all foods with covered with plastic wrap. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Inspector instructed operator to set up three compartment sink for Sanitization of clean dishes till dish machine is repaired.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw flounder in walk in cooler near dish machine. Operator rearranged shelves according to cooking hierarchy. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing alcohol on counter next to single serve glass ware in server area. Operator removed spray bottle from counter. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line cooler soiled with mold-like substance. Fryer baskets heavily soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in main kitchen blocked by scissors and knives. Employee removed scissors and knives. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on server line.

Basic - Food stored on floor. Bucket of marinated cabbage, carrots, cucumber stored on floor in walk in cooler. Operator put bucket on shelf. Bucket of rice on floor in side prep kitchen. Operator put bucket of rice on shelf. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Meat cleavers stored between prep table and reach in cooler on cook line. Operator removed cleavers. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Interior of microwave next to three compartment sink soiled with food debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw oysters in walk in cooler in prep area. Operator rearranged shelves according to cooking hierarchy. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner stored next to single serve glass ware in server station. Operator removed spray bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach in cooler soiled with mold-like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to three compartment sink blocked with knives in sink. Employee removed knives from sink. 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 noodles and cooked chicken in walk in cooler not date marked. Operator date marked items with yesterday's date. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On reach in cooler on cook line.

Basic - Food stored on floor. Bag of rice on floor in prep kitchen by three compartment sink. Operator put on shelf. Corrected On-Site

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed peppers stored over cooked krab in walk in cooler at end of cook line.