Laserfiche WebLink
Environmental Health Department <br />Telephone: (209) 298-2907 Owner/Operator: LUCKY HOUSE EXPRESS <br />Inspection Type: Routine <br />Address: 1184 E YOSEMITE AVE, MANTECA 95336 <br />Date: 11/10/2025Name of Facility:LUCKY HOUSE EXPRESS <br />Reinspection on or after: 11/24/2025 <br />Food Program Official Inspection Report <br />Program Element: 1614 - FOOD EST>1001 SQ FT W/O SEATING <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate <br />closure of the food facility. <br />VIOLATIONS AND CORRECTIVE ACTIONS <br /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: Facility is using 4 hours time control for the hot food items held on front hot hold unit. Logs are not <br />maintained. Maintain the 4 hours control logs today. REPEATED VIOLATION. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br />This is (Major) Violation. <br />MAJOR <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Back and front hand sinks have temporary soap bottles to wash hands. Provide soap from dispensers in 1 <br />week. REPEATED VIOLATION. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br />This is (Minor - Food) Violation. <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: I observe big boxes of fried food, chow mien and cut vegetables, placed around the cook line without a <br />holding unit. Boxes are pulled from the walk in cooler within the 4 hours time control. Stop this practice immediately. Hold <br />perishable food on cold hold unit at 41F or below or on hot hold after being reheated at 165F to be held on 135F or above. <br />Correct today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br />This is (Minor - Food) Violation. <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0529233 11/10/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD