LUCID7 RESTAURANT AND LOUNGE

3 findings recorded on Oct 14, 2026.

1. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Bottle of windex, Vaseline, and other chemicals stored above clean equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC (Person in charge) relocated chemicals to designated storage.

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(c)

   Bottle of windex, Vaseline, and other chemicals stored above clean equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC (Person in charge) relocated chemicals to designated storage.

   Official report · Item 8-2B ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   In use knives stored in between the cutting board which is bolted on and the prep top cooler with no room for cleaning. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   In use knives stored in between the cutting board which is bolted on and the prep top cooler with no room for cleaning. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC cleaned and sanitized the knives and replaced into container of standing water at 135 deg F.

   Official report · Item 14A ↗

   Correction status not recorded

3. Inspector observationItem 14C ↗

   Single-use article storage and use

   &3Single service trays stored below used/dirty equipment. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC relocated dirty equipment to 3 compartment sink to be washed and sanitized.

   Inspector’s full note

   Inspection item: Inspection item 14C

   Code .05(10)(e)1

   &3Single service trays stored below used/dirty equipment. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC relocated dirty equipment to 3 compartment sink to be washed and sanitized.

   Official report · Item 14C ↗

   Correction status not recorded

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