Lucky China 8 scored 63; newer inspection records 79

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed raw beef stored above/on cooked egg rolls in RIC; Corrected on site - ready-to-eat foods relocated to maintain proper separation. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw beef stored above/on cooked egg rolls in RIC; Corrected on site - ready-to-eat foods relocated to maintain proper separation. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
2. 02

   Food protection

   Item 4-2A ↗

   Observed containers of uncovered spring rolls on prep table and inside reach-in cooler; observed containers of spices uncovered on prep table near cooking equipment; observed containers of food items uncovered in reach-in freezer; CA: cover and protect food from contamination 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; Repeat Violation. Correct By: 09/04/2026

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed containers of uncovered spring rolls on prep table and inside reach-in cooler; observed containers of spices uncovered on prep table near cooking equipment; observed containers of food items uncovered in reach-in freezer; CA: cover and protect food from contamination 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; Repeat Violation. Correct By: 09/04/2026

   Official report · Item 4-2A ↗
   Repeat violation

   Correct by
   Sep 4, 2026

3. 03

   Cold holding

   Item 6-1A ↗

   TCS foods (raw chicken, raw beef) in walk-in freezer observed with internal temperatures above 41*F ; CA- discard all TCS food currently in WIF and move food to functioning refrigeration below 41 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time…

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   TCS foods (raw chicken, raw beef) in walk-in freezer observed with internal temperatures above 41*F ; CA- discard all TCS food currently in WIF and move food to functioning refrigeration below 41 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P New Violation. Correct By: 09/04/2026

   Official report · Item 6-1A ↗
   New violation

   Correct by
   Sep 4, 2026

4. 04

   Date marking and disposition

   Item 6-2 ↗

   Observed ready-to-eat TCS food items (cooked chicken, cooked noodles, spring rolls) held in reach-in coolers throughout the kitchen area without date marking to indicate how long it has been held and when it should be discarded. CA - Advised PIC to date mark all foods with prep or open date as day 1 and maintain system to avoid contamination.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed ready-to-eat TCS food items (cooked chicken, cooked noodles, spring rolls) held in reach-in coolers throughout the kitchen area without date marking to indicate how long it has been held and when it should be discarded. CA - Advised PIC to date mark all foods with prep or open date as day 1 and maintain system to avoid contamination. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf New Violation. Correct By: 09/11/2026

   Official report · Item 6-2 ↗
   New violation

   Correct by
   Sep 11, 2026

5. 05

   Food labeling and containers

   Item 10D ↗

   Observed unlabeled squeeze bottles of sauces on prep surfaces and containers of spices near cooking equipment without labels CA- labels containers with common names of contents. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food.

   Inspector’s full note +

   Code 511-6-1.04(4)(d)

   Observed unlabeled squeeze bottles of sauces on prep surfaces and containers of spices near cooking equipment without labels CA- labels containers with common names of contents. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. New Violation. Correct By: 09/04/2026

   Official report · Item 10D ↗
   New violation

   Correct by
   Sep 4, 2026

6. 06

   Equipment design and condition

   Item 15A ↗

   Walk-in freezer observed unable to maintain adequate cold-holding temperature; CA- REPAIR/SERVICE unit and provide suffficent refrigeration capacity. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

   Inspector’s full note +

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

   Walk-in freezer observed unable to maintain adequate cold-holding temperature; CA- REPAIR/SERVICE unit and provide suffficent refrigeration capacity. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf New Violation. Correct By: 09/04/2026

   Official report · Item 15A ↗
   New violation

   Correct by
   Sep 4, 2026

7. 07

   Equipment cleanliness

   Item 15C ↗

   Observed grease accumulation on filters under vent hood; food residue and debris on door handles, door gaskets, exterior of condiments containers, exterior of fryer CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces.

   Inspector’s full note +

   Code 511-6-1.05(7)(d)

   Observed grease accumulation on filters under vent hood; food residue and debris on door handles, door gaskets, exterior of condiments containers, exterior of fryer CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation. Correct By: 09/04/2026

   Official report · Item 15C ↗
   Repeat violation

   Correct by
   Sep 4, 2026

8. 08

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed physical facilities observed with food debris and residue on floors beneath cold-holding equipment; CA- clean affected floors, walls and maintain facilities clean and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Observed physical facilities observed with food debris and residue on floors beneath cold-holding equipment; CA- clean affected floors, walls and maintain facilities clean and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. New Violation. Correct By: 09/04/2026

   Official report · Item 17C ↗
   New violation

   Correct by
   Sep 4, 2026

9. 09

   Pest control

   Item 18 ↗

   Observed front exterior door open with gaps around temporary screens; observed holes in screens in back door of kitchen area large enough to allow flying insects access; CA- keep exterior openings protected, closed 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1.

   Inspector’s full note +

   Code 511-6-1.07(2)(m)

   Observed front exterior door open with gaps around temporary screens; observed holes in screens in back door of kitchen area large enough to allow flying insects access; CA- keep exterior openings protected, closed 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) 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. New Violation. Correct By: 09/04/2026

   Official report · Item 18 ↗
   New violation

   Correct by
   Sep 4, 2026

10. 10

    Pest control

    Item 18 ↗

    Observed flies inside WIC and food area; CA- eliminate pest activity. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests.

    Inspector’s full note +

    Code 511-6-1.07(5)(k)

    Observed flies inside WIC and food area; CA- eliminate pest activity. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. New Violation. Correct By: 09/04/2026

    Official report · Item 18 ↗
    New violation

    Correct by
    Sep 4, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.