NEW LUCKY KITCHEN (Health Operation# 559933) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 13, 2017.
NYS Health Operation ID | 559933 |
Operation Name | NEW LUCKY KITCHEN |
Food Service Description | Food Service Establishment - Restaurant |
Facility Address |
950 James Street Clayton NY 13624 |
Municipality | CLAYTON |
County | JEFFERSON |
Permitted Corporation Name | NEW LUCKY KITCHEN OF CLAYTON, LLC |
Permitted Operator Name | SIPING CHEN |
Permit Expiration Date | 12/31/2018 |
Local Health Department | Watertown District Office |
NYSDOH Gazetteer | 222800 |
Date: 2017-01-13 | Type: Inspection |
Violations:
2 critical,
13 noncritical |
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: all cold holding temperatures evaluated acceptable - raw chicken within refrigerated prep unit @ 41F all hot holding temperatures evaluated acceptable - white rice in hot holding unit @ 155F |
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Date: 2016-10-07 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11D: Non food contact surfaces of equipment not clean Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: facility coolers were fairly clean. cold and hot holding was measured acceptable at time of inspection. please prep food in working quantities and return to the cooler as soon as possible. gave staff translated cooling sheet, glove procedure sheet, and an English dishwashing sheet. |
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Date: 2016-03-07 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11D: Non food contact surfaces of equipment not clean Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: prep unit holding chicken at 42 F, walkin holding chicken wings at 39 on bottom shelf sweet sour chicken on top at 35F. hood was fairly clean dripping in some places. walkin in is organized and the majority of the food was covered. facility was fairly clean. |
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Date: 2015-07-07 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: prep cooler has been fixed, contents measured corn in water 44, chicken ~45, noodles in bin in bottom portion 43. recommend turning cooler down a little because it is right at the upper safe temp. also thermometer reads 39, please check calibration. fill a glass with ice and top off with water, let sit for a few minutes, put your thermometer in he water, it should read 32, you can adjust this by turning the screw on the back of the thermometer. | ||
Date: 2015-07-06 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: facility was fairly clean, actively cooling fried chicken properly in walkin cooler and dealing with a broken prep cooler. cooler was fixed during inspection, a burned out wire. |
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Date: 2015-01-23 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 8B: In use food dispensing utensils improperly stored Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: hot holding temps acceptable all cold holding temps acceptable - sauce in prep unit at 40F. multiple corrections from previous inspection: designated dented can area, ceiling tiles replaced, food products not stored on floor, hood vents cleaned, facility has clearly been cleaned and miscellaneous items picked up and removed from facility, thermometers present in refrig. units, sanitizer present for washing dishes, & fan covers to compressor in walk-in free of dust and debris. |
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Date: 2015-01-14 | Type: Inspection |
Violations:
3 critical,
20 noncritical |
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
NEW LUCKY KITCHEN | Jin Xian Yang | 6532 State Route 434, Apalachin, NY 13732 | 2018-08-29 |
Street Address | 950 JAMES STREET |
City | CLAYTON |
State | NY |
Zip | 13624 |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
NEW LUCKY KITCHEN LI INC | New Lucky Kitchen Li, Inc. | 950 James Street, Clayton, NY 13624 | 2018-10-24 |
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Data Provider | New York State Department of Health (NYSDOH) |
Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).