Lily Sushi Bar

Approved thawing methods used — Inspector Note: Observed ready to eat (RTE) tuna thawed in reduced oxygen packing (ROP). Manufacturer instruction indicated that it needs to be removed from ROP packaging before thawing. COS: EHS discarded tuna and PIC will ensure to thaw ROP packagings properly. 5. 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: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only handwashing sink in the kitchen blocked by a ladder at the beginning of the inspection. Observed the main kitchen handwashing sink without hot water. Water at a handwashing sink must be provided at a minimum temperature of 100°F. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS/CA: PIC removed the ladder and will get the handwashing sink fixed so hot water is available, in the meantime time, staff will wash hands in the front handwashing sinks.

Food separated and protected — Inspector Note: Observed raw beef stored on the top shelf of the main cooler/refrigerator in the main kitchen, above ready to eat food items such as vegetables and fish/seafoods. CA: PIC will rearrange the cooler 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a heavy buildup of black mold-like substance on the baffle of the ice machine. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC will discard all the ice and have the machine cleaned and sanitized.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed multiple employee cups next to consumer food. PIC discarded employee cups or moved them to their designated areas away from consumer food. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Proper cold holding temperatures — Inspector Note: Observed multiple seafood items with temperatures above 41 degrees Fahrenheit. PIC discarded any items that were prepared before two hours ago. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Personal cleanliness — Inspector Note: Observed several employees wearing jewelry while at the bar and in the kitchen. 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. EHS asked the employees to remove their jewelry and wristbands.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no chlorine test strips onsite. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC will acquire chlorine test strips.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand-sink for the sushi bar and the kitchen were being used inappropriately and were blocked. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf PIC cleared the hand sink in the kitchen and the bar.

Food stored covered — Inspector Note: Observed mini crabs uncovered in the freezer and ginger dressing uncovered in the first fridge in the kitchen. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC discarded the crab and covered the dressing.

Proper cold holding temperatures — Inspector Note: Observed several temperature s that were above 41 F. See temp log for readings. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC will discard any items that were prepared before two hours ago.