NEW ONE LUCKY CHINESE RESTAURANT

GRADE B Jul 15, 2025 - Cycle Inspection / Re-inspection

Score: 25 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Non-food c...

May 29, 2025 - Cycle Inspection / Initial Inspection

Score: 26 points

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduce...

May 29, 2025 - Administrative Miscellaneous / Initial Inspection

“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. Dishwashing and ware washing: Cleaning...

GRADE B Mar 8, 2024 - Cycle Inspection / Re-inspection

Score: 27 points

Hot TCS food item not held at or above 140 °F. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Evidence of mice or live mice in establishment's food or non-food areas. The original nutrition...

Mar 8, 2024 - Trans Fat / Initial Inspection

The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. Evidence of mice or live mice in establishment's...

Nov 1, 2023 - Cycle Inspection / Initial Inspection

Score: 18 points

Evidence of rats or live rats in establishment's food or non-food areas. Hot TCS food item not held at or above 140 °F. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

GRADE A Aug 16, 2022 - Pre-permit (Operational) / Initial Inspection

Score: 9 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.