LUCKY GARDEN

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -fried chicken stored in walk-in cooler, per operator cooked more than 24 hours ago, operator dated Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with sugar, operator removed Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwashing sink next to storage rack Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler green rack soiled Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cabbage 54F, per operator less than 30 minutes stored above fill line in top of reach-in cooler, operator relocated to lower portion of reach-in cooler to rapidly cool Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -white cutting board on top of reach-in cooler stained

Basic - Floor soiled/has accumulation of debris. -walk-in freezer floor, operator swept Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink near back door, operator installed waste receptacle Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink near back door lightly soiled -sides of fryer has an accumulation of grease and food debris Repeat Violation

Basic - Reuse of single-service or single-use articles. -aluminum cans Repeat Violation

Basic - Slow draining water in handwash sink in bathroom.

Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken wings 33F, thawing in standing water in three compartment sink, operator placed under continuously flowing cool water Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloths stored on shelf near woks Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -multiple nonfood-grade lids used in contact with foods, operator discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw shrimp stored above sauce bucket, operator relocated 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 chicken, per operator stored in walk-in cooler since Sunday, 4/27/25, operator dated Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -operator removed 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 personal items on shelf above reach-in cooler, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -walk-in freezer

Basic - Food storage container cracked or broken. -egg roll container cracked in small reach-in cooler

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -multiple handwash sinks in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled -side of wok station facing stand up oven has an accumulation of grease and food debris Repeat Violation

Basic - Reuse of single-service or single-use articles. -egg cartons and aluminum cans Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on wok station, operator relocated to sanitizer bucket Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -multiple foods in nonfood-grade bags in walk-in freezer Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/2024, operator renewed license during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside of microwave has an accumulation of grease and food debris, operator cleaned Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outside of microwave has an accumulation of grease and food debris -shelves below rice pots have an accumulation of grease and food debris

Basic - Reuse of single-service or single-use articles. -egg cartons

High Priority - Nonfood-grade bags used in direct contact with food. -chicken skewers in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lower shelf of prep table near 3 compartment sink soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced raw cabbage 54F in cooler 2 hours per operator. Container above fill line. Removed by operator to cooler. 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.

Basic - Bowl or other container with no handle used to dispense food. -rice bucket Corrected On-Site

Basic - Duct tape used as a nonfood-contact surface. -used to cover cardboard which was then used as a food cover in reach in cooler . -used on bottom of food storage container. Corrected On-Site Corrected On-Site

Basic - Food storage container/container lid soiled. -baking powder lid

Basic - Food stored on floor, container of uncooked rice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line reach in cooler: cabbage (47F - Cold Holding). Item stacked to high.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area: rice (120F - Hot Holding). Corrected to 170f. 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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pan. Corrected On-Site

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer, raw chicken over French fries. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line reach in cooler: shrimp 50f, item stacked to high. Item moved to bottom of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 118f. Advised to reheat item(s) to 165°F for 15 seconds within two hours.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in Cooler: raw chicken stored over cooked chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 53f. Item moved to walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table shelves.

Basic - Working containers of food removed from original container not identified by common name. Bulk salt container. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table: cooked chicken (48°F - Cold Holding). Item stacked to high. Item moved to walk-in freezer. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table gasket soiled.

Basic - Stored food not covered. Produce Walk in Cooler.