Lucky Cat Street Eatery

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cookline - Right flip top - cut tomatoes- per operator ambient cooling 2.5 hours at 2:30pm (64-65°F- Cooling) at 4:10pm 55-56°F. Reviewed proper ambient cooling procedures. See stop sale.
  • High priority: Cookline - flip top - 3 raw Shell eggs stored with cracks or broken shells in container with raw whole shell eggs. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cookline - Right flip top - cut tomatoes- per operator ambient cooling 2.5 hours at 2:30pm (64-65°F- Cooling) at 4:10pm 55-56°F. Reviewed proper ambient cooling procedures. See stop sale.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Right flip top - cooked chicken - cooling 4 hours at 2:30pm (53-54°F - Cooling) at 4pm 50°F. At this rate proper cooling will not occur. Operator moved item to freezer to quick chill.
  • 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 - Cookline - shrimp, spring rolls and chicken - per operator prepared 3 hours ago. Operator time stamped.
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler- unopened packages - per operator items placed in unit approximately an hour ago. Operator immediately removed fish from packages. Sushi area - unopened packages - per operator items placed in unit approximately an hour ago. Operator immediately removed fish from packages.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Walk in freezer - Raw chicken stored over ready to eat cooked rice. 2. Chest freezer - Cookline - raw shrimp stored over ready to eat cooked potatoes. Operator stored all items properly.
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. 1. White Cookline reach in - Raw chicken stored over ready to eat cooked rice 2. Sushi area - raw fish stored over ready to eat prepared vegetables. Operator stored all items properly.
• Handwashing and hygienic practices
  • High priority: Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper procedures and employee washed hands.
• Food-contact surfaces designed and maintained
  • Basic: 1. Ice buildup in Cookline reach-in chest freezer. 2. Ice buildup in walk-in freezer- around fan.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf with clean dishes. Employee removed.
• Chemicals and toxic substances
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.

The inspector came back and found the problems fixed.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46°F cooling) since 10:30am raw breaded chicken at 2:48pm (46°F cooling ) since 10:30am Products did not cool to 41°F within 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41°F. Multiple coolers on kitchen with overstocked items, Flip top cooler cook line Hard boil eggs 50°F cold holding, over 4 hours. See stop sale tall stainless still fridge in kitchen. Pork stuff bun 52°F cold holding,
• Labeling, date marking and consumer advisory
  • Intermediate: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Monkey banana roll and lobster roll served with masago raw fish eggs
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items like chicken wontons, cooked rice previously frozen not date marking properly Per operator stored for 36 hours in walk in cooler Advised operator to date mark
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Multiple coolers on kitchen with overstocked items, Flip top cooler cook line Hard boil eggs 50°F cold holding, over 4 hours. See stop sale tall stainless still fridge in kitchen. Pork stuff bun 52°F cold holding, see stop sale Sushi cooler. Raw tuna 45°F cold holding, cream cheese 45°F cold holding, raw salmon 45°F cold holding Cook line cooler raw shrimp 49°F cold holding, raw beef 48°F cold holding . Front area Under sushi cooler, raw tuna 44°F cold holding, eel 45°F cold holding , None of the products mentioned above prepared or portioned today per operator and stored for approximately 2 hours except hard boil eggs and pork bun. Operator iced down
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Sitting on top of flip top cooler and inside rice warmer not turned on. cooked rice 127°F hot holding, cooked noodles 89°F hot holding, cooked pork 98°F hot holding, Per operator items stored for approximately 3 hours Operator moved rice to be reheated and moved pork and noodles inside reach in cooler.
  • High priority: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46°F cooling) since 10:30am raw breaded chicken at 2:48pm (46°F cooling ) since 10:30am Products did not cool to 41°F within 4 hours. See stop sale
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Flip top cooler cooked bamboo at 2:36pm ( 46°F cooling) since 10:30am raw breaded chicken at 2:48pm (46°F cooling ) since 10:30am Products did not cool to 41°F within 4 hours. See stop sale Cooked chicken at 1:38pm (52°F cooling) since 10:30am at 2:37pm same At this current cooling rate product will not cool to 41°F within 6 hours Operator moved to freezer
  • 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 and the time removed from temperature control cannot be determined. For sushi rice on sushi area or boba tea. Per operator stored for approximately 2 hours. Operator placed time sticker previously written but stored inside a drawer and not on the actual product
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Sushi cooler Raw fish over cooked salmon Flip top cooler Raw shell eggs over cooked chicken Stainless steel fridge Raw chicken over cooked chicken wontons Operator stored properly
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator left kitchen area into dining room to touched dirty surfaces then touched face then putting gloves and started to make food without washing hands Employee washed hands
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 10 crawling on the floor on wall behind reach in freezer under reach in freezer on cook line next to cooler with food.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Clorox wipes next to sauces and on top of sodas on expo side Operator removed