Cafe Lily

Inspector notes: 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.

Inspector notes: 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.

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

Inspector notes: 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.

Inspector notes: 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 mai...

Inspector notes: 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.

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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

Inspector notes: 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

Inspector notes: 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.