Lucky China 8 receives C in Fulton County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed raw shrimp stored over wonton wrappers and dumplings in reach-in cooler. Observed raw eggs stored above cut vegetables in reach-in cooler.

   Inspector’s full note +

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

   Observed raw shrimp stored over wonton wrappers and dumplings in reach-in cooler. Observed raw eggs stored above cut vegetables in reach-in cooler. Corrected on site - foods rearranged to prevent cross-contamination. 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 and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrected On-Site. New Violation.

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

   Date marking and disposition

   Item 6-2 ↗

   Observed several ready-to-eat TCS food items stored in reach-in coolers without proper date marking. Corrected on site - Labels provided for packages.

   Inspector’s full note +

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

   Observed several ready-to-eat TCS food items stored in reach-in coolers without proper date marking. Corrected on site - Labels provided for packages. 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. Corrected On-Site. Repeat Violation.

   Official report · Item 6-2 ↗
   Corrected on siteRepeat violation
3. 03

   Single-use article storage and use

   Item 14C ↗

   Observed several spice containers with plastic spoons stored inside. Corrected on site - single-service items discarded.

   Inspector’s full note +

   Code 511-6-1.05(6)(r)

   Observed several spice containers with plastic spoons stored inside. Corrected on site - single-service items discarded. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. 2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. Corrected On-Site. Repeat Violation.

   Official report · Item 14C ↗
   Corrected on siteRepeat violation
4. 04

   Equipment cleanliness

   Item 15C ↗

   Observed grease accumulation on exterior on fryers in main kitchen area. Corrective action - PIC advised to perform detailed cleaning throughout main kitchen area.

   Inspector’s full note +

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

   Observed grease accumulation on exterior on fryers in main kitchen area. Corrective action - PIC advised to perform detailed cleaning throughout main kitchen area. 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: 09/20/2026

   Official report · Item 15C ↗
   Repeat violation

   Correct by
   Sep 20, 2026

5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed food debris and soil accumulation on floors under shelving and equipment. Corrective action - PIC advised to perform detailed cleaning of floors, walls, and ceilings throughout facility.

   Inspector’s full note +

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

   Observed food debris and soil accumulation on floors under shelving and equipment. Corrective action - PIC advised to perform detailed cleaning of floors, walls, and ceilings throughout facility. 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. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Repeat Violation. Correct By: 09/20/2026

   Official report · Item 17C ↗
   Repeat violation

   Correct by
   Sep 20, 2026

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