CAFE LILY

Potentially hazardous foods were cold held at temperatures greater than 41°F. Observed potentially hazardous foods in the walk-in cooler, prep-top cooler, and two-door cooler in the main kitchen holding above 41°F. Refer to items marked with an asterisk (***) on the temperature log for specific foods and recorded temperatures. Corrective Action Taken (COS): Employee voluntarily discarded all affected food items during the inspection. Ensure all cold holding units maintain food at 41°F or below at all times. Do not store potentially hazardous foods in units that cannot maintain proper temperature.

Observed establishment utilizing time as a public health control without having written procedures. Facility is utilizing Time as a Public Health Control (TPHC) for potentially hazardous foods without proper documentation or procedures. Observed potentially hazardous food stored in a two-door reach-in cooler without any time marking to indicate the required four-hour discard time. No written procedures for using TPHC were available on-site. Employee stated that the cooler is not functioning properly and that food is being held in the cooler during the lunch period (11:00 AM – 3:00 PM) and then discarded. Corrective Action Required: Food held using TPHC must be clearly time-marked to indicate when the four-hour holding period expires. Written procedures for TPHC must be developed and maintained on-site. If the cooler is not maintaining proper temperature (41°F or below), it must not be used for cold holding. All improperly held food must be discarded.

Food found stored past disposal date marked. Observed dairy based sauces, chili oil (garlic and oil), cooked mushrooms, mashed potatoes, approximately 11 containers/pans of food stored in walk in cooler beyond 7 days.

Ready-to-eat, potentially hazardous foods were not properly date marked. Observation: Observed combined ready-to-eat, potentially hazardous foods stored in the walk-in cooler and prep-top cooler held for more than 24 hours without date marking. Foods were not labeled according to the earliest date of preparation. Person in charge was informed of proper date marking requirements. Required Corrective Action: All ready-to-eat, potentially hazardous foods held for more than 24 hours must be clearly date marked with the preparation or opening date, using the earliest date of any ingredient. Employee discarded unlabeled potentially hazardous foods.

Observed buildup of black slime in the interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. During inspection, Discontinued use of the ice machine. employee was actively removing ice, and interior surfaces were cleaned and sanitized.

Food contact equipment not maintained clean to sight and touch. Observed soil buildup inside the ice scoop holder. Equipment was not clean to sight and touch. Corrective Action Taken (COS): Discussed with Person in Charge (PIC). Ice scoop holder was removed, washed, and sanitized during the inspection. Discussed with person in charge to ensure all food contact surfaces and equipment are cleaned at a frequency necessary to prevent soil buildup.

Observed encrusted material, deep grooves that are no longer cleanable on cutting board in prep area. Cutting board was discarded.

Observed potentially hazardous food thawed in an improper manner. Observed reduced oxygen packaged tuna steak, that bears a label indicating to remove it from the package prior to thawing, that was not removed from the package prior to thawing. COS: Items removed from reduced oxygen environment. Discussed PIC that reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Upon arrival, observed three employees handling food wearing watches on wrist Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employees removed wrist watches Food employees were observed wearing prohibited jewelry while preparing food. Upon arrival, three employees were observed handling food while wearing wristwatches. Food employees may not wear jewelry on their hands or arms during food preparation, except for a plain ring such as a wedding band. Employees removed their wristwatches upon notification.

Most recent inspection report not posted Discussed the most current inspection report must be prominently displayed in public view within 15 feet of the front or primary public entrance, between five and seven feet from the floor, or in a location where it can be easily read at a distance of one foot. Corrective Action: Post the most recent inspection report in a conspicuous location visible to the public upon entry and remains unobstructed.

The food service permit is not posted in a conspicuous location visible to consumers. Observation: The facility currently has unpaid permit fees for the 2025–2026 period. As a result, a valid, current permit is not posted. Additionally, no permit is displayed in a location that is prominently visible to the public. The most recent food service invoice was provided to the person in charge Discussed with person in charge, the facility must pay all outstanding permit fees and obtain a current valid permit. Once received, the permit must be posted in a conspicuous location that is clearly visible to consumers at all times.

Observed in-use utensil stored improperly in standing water less than 135 degrees Fahrenheit Observed in-use utensils stored in standing water at the grill prep area. The water temperature was measured at 75°F Person in charge was informed of properly storing in-use utensil in water at a minimum of 135F In-use utensils were removed from water to be washed and sanitized.

Single use articles and/or single service articles are being reused. Observed approximately 5 jars in the clean equipment areas being reused for food storage. Discussed with person in charge single-service and single-use articles may not be reused Jars were discarded.

Cold holding equipment is not maintaining required ambient temperatures. Observed the two-door reach-in cooler with an ambient temperature of 50°F and the walk-in cooler with an ambient temperature of 49°F. These temperatures are not sufficient to maintain potentially hazardous foods at 41°F or below. Corrective Action Adjust, service, or repair the coolers to ensure they can consistently maintain 41°F or below. Discontinue use of these units for cold holding of potentially hazardous foods until proper temperatures can be maintained. Relocate food to properly functioning refrigeration units.

Food found stored past disposal date marked. Observed pan of individual wrapped cooked pasta stored by 7 days. Discussed with person in charge, A food that requires datemarking shall be discarded if it exceeds 7 days. Pan of ~15 sandwich bags of pasta were discarded.

Observed container of lemon cream prepared on site containing dairy with a discard date of 10/24 stored beyond 7 days. Discarded.

Observed 1/2 gallon of milk (10/19) in reach in cooler and 5 containers of yogurt (11/3) stored beyond use by date. Person in charge discarded milk and containers of yogurt.

Working containers of food removed from original container not identified by common name. Observed dry seasonings and squeeze bottles near the cook line removed from original container unlabeled. Discussed with person in charge, Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed floor tiles in kitchen prep area in disrepair.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. See TCS food marked with an asterisk *** on temperature log. COS- employee discarded.

Food found stored past disposal date marked. Observed casa blanca sauce containing dairy baring date 6/2/24 held past disposal date. Discussed with person in charge, aA food that requires date marking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. Sauce was discarded.

Observed 2 1/2 gallons of buttermilk stored in walk in cooler beyond sell by date/ manufacturers expiration date. Items were discarded.

Observed ice scoop holders stored inside of ice bin touching the ice used to prepare customer's beverages. Discussed with PIC, iced used for customers' consumption must be free of contamination. Ice scoop holders were removed from ice.

Observed two soda gun holster with accumulated slime/debris at the bar. Discussed with PIC, equipment food-contact surfaces and utensils shall be clean to sight and touch. Soda nozzle holster was washed and sanitized.

Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed multiple Read-To-Eat (RTE) TCS food products stored in the reach in cooler (~6 containers), two prep top coolers (~5 containers and ~5 pans). Discussed with person in charge, A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. COS: Items discarded.

Ice inside of ice bin found stored in bar area uncovered and subject to contamination. Discussed with PIC both ice bins containing ice must be covered when not in use. Ice bins were covered.