Richmond City Health District
400 E Cary St, Richmond, VA 23219 | Visit Official Website

LuLu’s Restaurant

21 North 17th Street Richmond, VA 23223
Status: Permitted

Full Service Restaurant | Routine

July 3, 2019
Observations & Corrective Actions

02: 0055 This food establishment was not able to provide documentation that they have a certified food protection manager.

03: 0070 (15) Observed no verifiable manner that employees are informed to report to the person in charge about their health and activities as they relate to diseases transmissible through food.

10: 3020 Observed no hand soap at dish machine area handsink.

10: 3030 Observed no paper towels at dish machine area handsink and at bar/kitchen handsink. Also observed paper towels in bathroom dispenser are unable to be dispensed.

10: 2310 Observed bar/kitchen handsink blocked by a table and a hot box on top of the table. Handsink is unable to be used by employees.

15: 0470 (A 3-8) Observed raw shell eggs stored over Ready to Eat (RTE) vegetables. Also observed raw chicken stored over raw bacon and pancake/waffle mix.

16: 1700 (6c) (6d). Observed 3 compartment sink to have a concentration of 0 PPM chlorine after dispensing sanitizer from machine. Facility was not actively washing.

22: 0820 (A2) Observed cut tomato, sour cream, crab, shredded cheese, tomato salsa, and butter cold holding at improper temperatures in the prep line.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
Bar Cooler - Half & half 41 °F Cold Holding
Prep line - Sour cream 53 °F Cold Holding
Prep line: Shredded cheese (above fill line) 55 °F Cold Holding
Pre line - Tomato salsa 45 °F Cold Holding
Prep line: Butter (TCS) 52 °F Cold Holding
2 Door: Tomato sauce 38 °F Cold Holding
Walk in: Butter (TCS) 41 °F Cold Holding
Walk in: Sausage 41 °F Cold Holding
Coffee lowboy: Half & half 39 °F Cold Holding
Coffee thermas: Half & half 40 °F Cold Holding
Grill: Home fries 135 °F Hot Holding
Hot box: Homemade gravy 144 °F Hot Holding
Service low boy: Milk 37 °F Cold Holding
Hot box: Black beans 139 °F Hot Holding
Fryer: chicken 175 °F Cooking
Prep line 3: Salad mix 41 °F Cold Holding
Prep line - Crab 49 °F Cold Holding
2 Door: cheese 39 °F Cold Holding
2 Door: Chicken 41 °F Cold Holding
2 Door: Buttermilk 38 °F Cold Holding
Prep line 2: Cheese 41 °F Cold Holding
Service low boy: Half & half 40 °F Cold Holding
Prep line 2: Cut tomato 41 °F Cold Holding
Prep line - Cut tomato 49 °F Cold Holding
Walk in: Roast beef 39 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Kitchen Dish Machine Chemical 100 Chlorine
Kitchen 3 Compartment Sink Chemical 0 Chlorine
3 Compartment Sink Coffee Side Chemical 400 Quaternary Ammonium
Coffee Dish Machine Chemical 50 Chlorine
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
01 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
02 Certified Food Protection Manager
Observations
Employee Health (0 points)
OUT
03 Management awareness, policy present.
Observations
IN
04 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
08 Hands clean & properly washed.
Compliant
Observations
IN
09 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated & protected.
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations.
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures.
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant