Lucky Buddha Restaurant

Inspector notes: Observed containers of ready-to-eat TCS food items stored in preptop coolers (cooked noodles, cooked pork, cooked shrimp, cooked chicken), reach-in coolers (, and walk-in cooler without proper date marking. PIC advised to label

Inspector notes: Observed vegetable prep sink blocked with towels and cooking pots, unavailable for use with fresh produce. PIC advised to clean and sanitize vegetable prep sink so that fresh produce can be washed before prepping. Washing Fruits and Vegetables. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) a...

Inspector notes: Observed bags of onions stored on floor near 3-compartment sink. Corrected on site - onions moved to rack 6 inches above the floor. Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plas...

Inspector notes: Observed rice scoop stored in container of room temperature water near the rice crocks. Observed plastic bowl stored in container of sugar. Corrected on site - rice scoops relocated to clean container; bowl removed from sugar container. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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-...

Inspector notes: Observed single-service bowls not inverted during storage. Corrected on site - bowls inverted to protect food-contact surfaces. Kitchenware and Tableware. 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

Inspector notes: Observed approximately 3-inch gap between back screen door and floor. PIC advised to provide weather stripping to close gaps. Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protect...

Inspector notes: Observed several containers of spices stored uncovered near cooking equipment and on shelving units near rice crocks. Observed container of diced pineapple stored uncovered in reach-in cooler. Observed containers of cooked shrimp and cooked noodles stored uncovered in walk-in cooler. Corrected on site - tops provided for uncovered containers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;

Inspector notes: Observed raw shell eggs and milk stored in reach-in cooler at temperatures exceeding 41*F. Corrected on site - PIC relocated raw eggs to walk-in cooler to hold at proper temperature. Milk products discarded. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above

Inspector notes: Observed reach-in cooler in main kitchen area with ambient temperature above 41*F. Corrective action - PIC reported that he would call for repair of the unit and not hold any TCS foods in this cooler until repair completed. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.