LuLu's Mini Market

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.>>>Observed hand sink in restroom with a maximum internal water temperature of 65*F. The hot water was disconnected at time of inspection. Person in charge indicated in the 12 years they have owned the business they have not had the hot water connected to the bathroom sink. Observed a rusted and disconnected insta-hot water heater under the sink. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. Establishment must ensure there is a measured minimum hot internal water temperature of 100*F at all hand sinks. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Re- Inspection 02/05/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed bottled yogurt lassi with an internal temperature of 51*F in the reach in beverage refrigerator closest to the front door. The measured internal temperature of the unit using a min/max thermometer was 48.8*F. Person in charge indicated they did not check the unit temperature today. Person in charge indicated the lassis were placed in the unit at 1pm today and moved them to the walk-in cooler to cool back down to 41*F and below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.>>>Observed bottled yogurt lassi with an internal temperature of 51*F in the reach in beverage refrigerator closest to the front door. The measured internal temperature of the unit using a min/max thermometer was 48.8*F. Person in charge indicated they did not check the unit temperature today. Person in charge indicated the lassis were placed in the unit at 1pm today and moved them to the walk-in cooler to cool back down to 41*F and below. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 02/05/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law>>>Observed the discharge piping for the hand sink in the restroom leaking into a bucket when they faucet is turned on. The leak is significant. The person in charge indicated that they have alerted their land lord that the sink has been leaking and they believe their is a blockage in the piping. Person in charge was informed that plumbing fixtures must be maintained in good repair according to law. Re-Inspection 01/29/24. Correct By: Correct Prior To Reinspection