LUCKY KEY / FUJI YA

Observed cooler in the fuji ya kitchen cold holding TCS foods at temperatures above 41F (see temperature log below). CA: TCS foods that are cold holding must be at a temperature of 41F or lower. COS: The TCS food items were placed inside the cooler from the walk in cooler at 11:00am this day and was checked at 12pm this day. The TCS foods were moved to the walk in cooler.

Observed hand sink in the Lucky Key side of kitchen without paper towels or any hand drying methods. CA: Each and every hand sink must have hand drying methods provided. COS: PIC provided paper towels.

Observed hand sink in the Lucky Key side of restaurant without hand soap. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC provided hand soap for the hand sink.

Observed foods stored uncovered on steam table at Lucky Key (wonton soup and egg drop soup), in prep top cooler at Fuji Ya (tofu), and in reach in freezer at Lucky Key.
CA: storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Observed multiple non-food contact surfaces with cardboard and aluminum foil lining them. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Discussed with PIC that the cardboard and aluminum foil must be removed and discarded.

Observed the interior of the ice machine with dark organic matter. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC that they must clean the ice machine more often to prevent buildup or residue.

Observed foods on steam table at Fuji Ya (hot and sour soup and egg drop soup), in prep top cooler at Fuji Ya (cooked lo mein noodles), and in reach in freezer at Lucky Key stored uncovered.
CA: storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: PIC provided covers for all the foods mentioned.

Observed ice scoop with an unclean strong attached to it stored inside the ice with the handle and unclean string touching the ice. Observed specs of black debris in the ice. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: The scoop and string were removed from the ice in the ice machine. Discussed with PIC not to use ice from ice machine and to drain ice, and clean the ice machine.

Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CA: A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient

Observed 3 plastic containers and 4 metal containers sitting on prep cart in main kitchen not identified with common name. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

When asking chefs in Lucky Key how do they check the temperatures of the food before placing them in the prep top coolers, they stated that they do not have thermometers. CA: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf COS: Discussed with PIC that they must use a thermometer to test the temperatures of TCS and/or RTE foods before placing them in the prep top cooler. PIC stated that they do have a thermometer that was not being used during the time of inspection; that thermometer was put to use.

Observed handle of ice scoop stored in ice machine. Observed knife, fork, spoon, and a paddle for rice stored in water at temperature below 135F. CA: in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned COS: The scoop and handle were removed from the ice in the ice machine. Discussed with PIC not to use ice from ice machine and to drain ice, and clean the ice machine.

Observed 2 main reach-in coolers at the sushi bar and the prep-top reach-in cooler in the main kitchen was found not maintaining the required temperature of 41°F or below.

CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed accumulation of food debris and rust on the racks in the walk in cooler. Observed accumulation of liquid at the bottom of a prep top cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC that they should use their down time to clean all surfaces, equipment, and physical facilities that need cleaning.

Observed RIC holding TSC foods at 46. Multiple temperature of TCS food were taken. At the time of inspection several items were holding at improper temperature reading. Several items were throw out and several place in WIF. COS: WIC was adjusted to 38 degrees. Advised to keep thermometer inside WIC at all times. Also, informed PIC to keep a log of WIC temperature and food items. (Lucky Key section) Observed RIC of Fuji Ya at 54 degrees. Advised and observed fish (discard and some cut vegetables). Informed PIC to adjust RIC to 38 degrees. COS -9 pts.

Observed sanitizer bucket with solution level below concentration level in main kitchen of Luck Keys. Concentration level in Fuji Ya was too high. Informed PIC tp provide correct ppm levels for bucket and (3) compartment sink. COS -4pts.

At the time of inspection thermometer was not properly placed inside WIC. COS -3pts.

Observed live active or roaches in main kitchen and lobby area. Informed PIC to contact a professional pest control company to address major pest issues. -1 pts.

Observed carpet in lobby to the second kitchen in need of major cleaning. Observed foul odor at front entrance. Observed ceiling tile missing in tea section of Luck Keys. Informed PIC to replace missing ceiling tile, repair and lean or remove carpet. Informed PIC to address foul odor in front lobby (several times). Observed walls with water damage (filled with sealant material near Warewashing area). Advised to repair all paper towel dispensers. -1 pts.

Observed inadequate lighting in Fuji Yu and Lucky keys. -1 pts.