LUX BANQUET HALL

4 findings recorded on Jun 17, 2026. 4 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the can opener on the counter with food build-up. PIC stated the opener was used a couple of days ago C/A Cleaning of Equipment and Utensils.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed the can opener on the counter with food build-up. PIC stated the opener was used a couple of days ago C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Can opener was placed in the sink Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 11C ↗

   Thawing methods

   Observed three plastic bags thawing in the sink without water. C/A Thawing.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed three plastic bags thawing in the sink without water. C/A Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS: Shrimp was placed the container of water with water running Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

3. Violation recordedItem 14B ↗

   Utensil, equipment and linen storage

   Observed a large stack of metal trays stacked wet on the shelf in the main kitchen. C/A Protection of Clean Items.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(a)

   Observed a large stack of metal trays stacked wet on the shelf in the main kitchen. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and COS: Trays were unstacked and allowed to dry before stacking Corrected On-Site. New Violation.

   Official report · Item 14B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.