Lucky Star Lounge, 205a E Main St., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Lucky Star Lounge
Address: 205a E Main St., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 539-6571
Total inspections: 11
Last inspection: 03/29/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	03/29/2016	Routine
Discussed observation and inspection report Well managed and clean facility kitchen at time of inspection Good date marking practices Good separation of foods in coolers Temp logs with daily entries noted Food gloves, hair restraints and pH sanitizer QAK QR 200-400ppm Clean food contact surfaces (clean as required or when necessary within every 4 hours Good job Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.	10/16/2014	Risk Factor
At time of visit no food prep Facility kitchen clean and well managed Good date marking practices Good separation of foods in refrigeration units Temp log with daily entries noted Food gloves noted pH sanitizer QAK QR 200-400ppm No violation noted during this evaluation.	07/24/2014	Risk Factor
No food prep or service at time of inspection Overall clean facility kitchen Use of food gloves with frequent change of gloves observed Temp log with daily entries noted Good separation of foods in refrigeration units pH sanitizer QAK QR 200ppm Good date marking practices noted NOTE: Remember to wear food gloves during preparation and change frequently. Also remember to wash hands regularly under hot water at 100F or higher No violation noted during this evaluation.	04/22/2014	Risk Factor
No food prep at time of inspection Well managed kitchen with clean food contact surfaces observed Good separation of foods in refrigeration units Good date marking practices and documentation with daily Use of food gloves noted entries noted Proper thawing of foods observed No violation noted during this evaluation.	01/16/2014	Risk Factor
At time of inspection the flooring in question in the dry storage area and kitchen observed as having been corrected with floor tiles having been replaced Thank you for your cooperation and timely response No violation noted during this evaluation.	12/13/2013	Follow-up
Discussed observations and inspection report with the person in charge Overall clean facility kitchen with clean food contact surfaces observed Good date marking and separation of foods in coolers QAK QR sanitizer 200-400ppm. Temp log observed Proper defrosting procedures noted Physical Facilities in Good Repair Observation: The floor in the dry storage area observed in need of repair - linoleum tiles missing exposing floor. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	10/23/2013	Routine
Discussed observations and inspection report with the person in charge Also discussed proper cooling procedures. Also provided food separation documentation. Clean food contact surfaces observed Good separation of foods in walk-in cooler Refrigeration units with cold holding foods well within required limits Use of food gloves with frequent changing of gloves observed Hair restraints and pH sanitizer test kit (QAK QR 400ppm) noted Physical Facilities in Good Repair Observation: The wall by the 3 bay sink observed is not maintained in good repair Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	07/25/2013	Routine
No violations noted at time of inspection Facility dining area and kitchen appeared clean, well managed and in compliance Use of food gloves with frequent changing observed Hair restaints and sanitizer test kit (QAK QR 200ppm) observed Good date marking practics noted Refrigeration units, cold and hot holding foods within required limits Good job No violation noted during this evaluation.	04/30/2013	Risk Factor
No violations noted nor was there any food preparation in progress. No violations noted with kitchen and food contact surfaces appearing clean. Use of food gloves, good date marking practices, hair restraints and pH sanitizer test kit (QAK QR 200ppm) noted. Refrigeration units, cold and hot holding foods within required limits. Temp log with daily entry observed. Good job. No violation noted during this evaluation.	01/15/2013	Risk Factor
Discussed observations and inspection report with the person-in-charge. At time of inspection all violations observed as having been corrected. Gave food safety knowledge test - passed. Overall kitchen appeared clean and in copliance. Food contact surfaces clean. Use of food gloves, pH sanitizerr test kit (quad 200ppm) and hair restraints noted. Refrigeration units, cold and hot holding foods within required range. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Food Storage Containers - Identified with Common Name of Food (corrected on site) Observation: Unlabeled food containers. Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Food - Miscellaneous Sources of Contamination (corrected on site) Observation: Large ice bath container with smaller cambros containers observed not having enough ice to maintain temperature of <41F Correction: Have sufficient ice to surrround each smaller container to maintain temperature of <41F. Thawing (corrected on site) Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed cambros in the kitchen with food surface facing up . Correction: Maintain nonfood-contact surfaces of equipment clean with food surface facing down. Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) Observation: Centre prep uniy in the kitchen noted in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	01/26/2012	Routine

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