The restaurant had more than a dozen violations, including a non-operational dishwasher and the improper storage of its dishes and utensils. According to the report (and accompanying photographs) cleaned dishes were being stored alongside \u201cvisibly soiled\u201d dishes that had been used already.<\/p>\n
The restaurant was closed for two days and has since corrected the violations, according to a follow-up inspection report<\/a> dated July 1.<\/p>\n Lum\u2019s Chop Suey was closed for nearly a week following a June 23 inspection.<\/a><\/p>\n The downtown Fresno restaurant on Divisadero Street had \u201cno working refrigeration in kitchen,\u201d according to the inspection report. Food items were being stored in chest freezers, in non-commerical refrigerators and in a shed outside the restaurant.<\/p>\n Those issues (and several others) had been remedied by June 29, when a reinspection found \u201cproper hot and cold holding temperatures maintained\u201d and \u201cfood contact surfaces clean and sanitized.\u201d<\/p>\n The businesses were the only two listed on the county\u2019s Food Facility Closure Report for June, which was posted last week.<\/a><\/p>\n The monthly reports are made available online and detail temporary closures ordered by the county\u2019s Environmental Health Division for violations found during inspections.<\/p>\n Last month, the county reported closures at five food businesses,<\/a> including two in the same Clovis shopping center. According to data tracked by The Bee, a total of 31 restaurants, mobile food vendors and markets have now been closed, for a day or more, since the start of the year.<\/p>\n How do county health inspections work?<\/p>\n The Fresno County Public Health Department<\/a> has about two dozen environmental health specialists who monitor some 5,000 restaurants, snack bars, grocery stores, commissaries, delicatessens and food vendors across the county.<\/p>\n These inspectors make unannounced visits several times a year and can also be called out following fires or changes in ownership or in response to complaints or other concerns from the public. This includes when people report what they believe are health or sanitation issues (if someone sees a rat, let\u2019s say).<\/p>\n These inspectors work through a detailed list of more than 50 items that can lead to a violation.<\/p>\n It can be simple and bureaucratic. Does the business have the proper license and permit? Has it submitted plans for a remodel? Does management and employees have the required food safety or food-handling certificates on hand.<\/p>\n But it can also be things like the hygiene of individual employee, the temperature control systems (used to keep cold food at or below 41 degrees and hot food above 135 degrees) or sanitation.<\/p>\n Do the facilities do proper sterilization on counters, tables, utensils and cookware? What is the overall cleanliness of a building (are restrooms stocked with supplies, for example)? Are sinks and floor drains working properly?<\/p>\n![\"map](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/1784096590_779_thumbnail.jpeg\")
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