LULU'S @ TOWN & COUNTRY VILLAGE

Measured sanitizer at wall mounted dispenser at 0 ppm quat ammonium. Water temperature for dispenser is above 120F. [CA] Ensure sanitizer is a minimum of 200 ppm quaternary ammonium. Follow manufacturer instructions and maintain sanitizer temperature at 70F or below for accurate testing results.

Several fruit flies noted in back kitchen near the hand sink and mop sink. [CA] Eliminate the fruit flies. Contact your pest control service. Recommend to install a self containing fly entrapment device and located on wall above mop sink. EMAIL PEST CONTROL REPORT TO aleli.crutchfield@deh.sccgov.org

Chicken in a covered container measured between 58-62F in 2 door unit back kitchen and finished cooking this morning roughly around 7am. Measured 3 full covered containers of carnitas measured between 70-81F inside reach in unit next to back office. Per employee carnitas was finished cooking around 11am today. A blast chiller is used to cool food down. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Food was discarded in trash due to improper cooling. Cooling handout provided- post on wall.

It appears that the thermometer probe for the blast chiller is not working accurately. The blast chiller thermometer probe measured carnitas at 35F (digital display). Temperature measured by inspector observed between 70-81F. Cold air can be felt when unit is turned on. [CA] Equipment shall be functional and operable. Repair/replace the unit/and or thermometer probe for the bast chiller. Cool food using shallow containers and ice baths and refrigeration until unit is repaired. CONTACT THIS INSPECTOR ONCE UNIT IS REPAIRED, EMAIL SERVICE REPAIR REPORT aleli.crutchfield@deh.sccgov.org

Observed a box of cilantro inside an unclean 3 compartment sink. Container of blanched veggies noted on drainboard of 3 comp sink. [CA] Do not store food on drainboards or in the 3 compartment sink. This is for dishwashing only. Clear other counter space (i.e. where blenders, cheese graters is stored) so that food can be stored there during prep. [COS] Repeat violation.

Hand sink in back prep was blocked by a trash can. [CA] Keep accessible at all times. [COS]

Observed employee cutting chicken with a glove then proceeded to touch the lid of a container for cooked chicken. Observed raw chicken juices on top of the lid. [CA] When handling raw meat, gloves shall be removed and hands washed thoroughly when changing job tasks. [COS] Instructed employee to remove gloves, wash hands and replace the lid with a new one.

Observed a covered full container (5 inches deep) of cooked chicken, a container of broth (5 inches deep), and a container of blanched zuchini and carrots sitting on top of a container of ice cooling, measured between 70-90F. [CA] Rapidly cool food by leaving uncovered, with solids no more than 2 inches, liquids no more than 4 inches in single layer shallow pan/containers/baking sheets. Per manager food is not left out to cool for more than 3 hours. Ensure a thermometer is used during cooling. [COS] Food transferred to shallow containers on ice. All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer

Hot water at 3 compartment sink faucet measured at 108F. [CA] Maintain a minimum of 120F at the faucet.