At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Oct 29, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Lulu's @ Town & Country Village got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Lulu's @ Town & Country Village?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Cooked food not cooled in time K09How to fixFix it
- Pests seen inside: fruit flies K23How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Lulu's @ Town & Country Village's team
Is this your place?
Welcome, Lulu's @ Town & Country Village. We'll walk through this together, one item at a time. To log the fixes, claim Lulu's @ Town & Country Village first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Lulu's @ Town & Country VillageWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Cooked food not cooled in timeThe county found: “Chicken in a covered container measured between 58-62F in 2 door unit back kitchen and finished cooking this morning…”
First step: If you miss a stage
Then the next one: Pests seen inside: fruit flies
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 6-501.112, Food Code 4-603.16, Food Code 2-301.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
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What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
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We fixed this the same day. Now our team logs it on their phones at open and close.
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This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestOct 29, 2025Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Oct 29, 2025.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lulu's @ Town & Country Village? Fix it
Not critical (3)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
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 [email]
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lulu's @ Town & Country Village? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
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.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Lulu's @ Town & Country Village? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
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 [email]
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Lulu's @ Town & Country Village? Fix it
EarlierDec 13, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierDec 11, 2024Routine inspectionYellow placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
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
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in back prep was blocked by a trash can. [CA] Keep accessible at all times. [COS]
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 3 compartment sink faucet measured at 108F. [CA] Maintain a minimum of 120F at the faucet.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Lulu's @ Town & Country Village, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Lulu's @ Town & Country Village
Ask for the manager. Lulu's @ Town & Country Village can only fix what it knows about.
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Complain directly to the health department
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Lulu's @ Town & Country Village?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 84 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.