Lily Sushi Bar

Food properly labeled; original container — Inspector Note: Observed food in the kitchen that was not properly labeled. (C/A) Advised the PIC that food must be labeled. The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Physical facilities installed, maintained, and clean — Inspector Note: Observed the ceiling in the kitchen needed cleaning. (C/A) Advised the PIC that the ceiling needed cleaning. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

In-use utensils: properly stored — Inspector Note: EHS observed in-use utensil without a handle stored in oil container and being used as a scoop. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. CA: PIC removed in use utensil without handle from oil container.

Proper date marking and disposition — Inspector Note: Observed TCS foods stored in RIC without date marking. (CA) Advised the PIC that TCS foods must be date marked and labeled when stored in coolers. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf