LULU'S

Basic - Cutting board has cut marks and is no longer cleanable at make bar in cook line. Repeat Violation

Basic - Soda gun dispenser at patio bar not cleaned at least once every 24 hours. Repeat Violation

Basic - Cloth used as a food-contact surface under drink dispenser at bar. Manager removed cloth. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee drink on top of dish machine and on food contact surface in kitchen. Manager removed drinks . Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Double yellow doors in kitchen have an air gap at bottom and in middle that leads to the outside.

Basic - Floors not maintained smooth and durable. Floor near walk in cooler and prep table is raised up.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door strips have build up of ice. Repeat Violation

Basic - Stored food not covered. Nacho beef cooling in walk in cooler not covered. Manager covered beef with parchment paper. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times in dish washing area. Multiple bins and dishes stored in front of hand wash sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on ceiling in multiple areas of kitchen are rusted. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards stored at make tables on cook line have deep dark grooves. Repeat Violation

Basic - Floor area(s) covered with standing water in front of ice makers. Repeat Violation

Basic - Floor area(s) covered with standing water in walk in beer cooler. Repeat Violation

Basic - Ice buildup in upright reach-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in corn meal. Manager removed scoop and placed in ware washing area. Corrected On-Site

Basic - Multiple Cutting boards stored at make tables on cook line have cut marks and are no longer cleanable. Repeat Violation

Basic - Soda gun dispenser at kitchen bar not cleaned at least once every 24 hours. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen wait station and kitchen bar area. Employee stocked paper towels at both sink areas. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing near prep kitchen exposing pipes.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled in cook kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at bar area. Manager discarded cutting boards. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks wearing a watch while engaging in food preparation. Manager asked employees remove watches and wash hands. Corrective Action Taken

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- crab meat 67F (12:41-1:41). Employee placed crab meat in walk in cooler to reduce temperature. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer and bottom of reach in freezer. Repeat Violation

Basic - Stored food not covered. Cooked shrimp stored in walk in protein cooler un covered. Employee placed lid over shrimp. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Warmer- sausage grits sauce 128F, shrimp sou 127F, grits 91F, black beans 117F, greens 133F. Manager had employees put food back on stove to reheat to 165F for hot holding. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Warmer- sausage grits sauce 128F, shrimp sou 127F, grits 91F, black beans 117F, greens 133F. Manager had employees put food back on stove to reheat to 165F for hot holding. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping pitcher into hand wash sink in wait station near beach entry. Scrub brush and green scrub pads stored in sink in ware wash area. Scrubber stored in sink near prep line. Items were removed from sinks. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar and wait station near beach entry. Repeat Violation

Basic - Heavy Ice buildup in bottom of reach-in freezer. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled near back kitchen exit.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor area(s) covered with standing water at entry to beer cooler.

Basic - Ice scoop handle in contact with ice in one of the ice bins in large wait station near ice machines.

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Out side lids to ice machines soiled. Plastic hanging strips at entries to walk in coolers soiled with heavy pink mold like substances.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler in wait station near beach entry.

Basic - Soda gun dispenser at bar not cleaned at least once every 24 hours. Dispenser nearest to stage un clean.

Basic - Soiled dry wiping cloth in use. Dry soiled cloth stored on food prep table near crab balls.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 2 soiled wet cloths stored on cutting board at make bar on cook line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed no reading on the dish machine. Employee is setting up the three compartment sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink.

Basic - ice buildup in bottom of reach-in-freezer on the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line and the first bar area.

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in 3rd and 4th station on the line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks on 1st station of line. Operator removed drinks and placed on a shelf under the line. Corrected On-Site