Lily Garden Chinese Rest Degrades its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface- on the bottom interior of reach in freezer on cookline.

Basic - Build-up of grease on nonfood-contact surface- reach in freezer on cookline, ovens, fans, coolers in kitchen.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags with beef stored on walk in freezer floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Starbucks cup on back prep table

Basic - Food debris/dust/grease/soil residue on exterior of reach-in freezer/refrigerator- cookline.

Basic - Food stored in dry storage area not covered. Sugar in unapproved storage can uncovered.

Basic - Ice buildup in reach-in freezer- cookline.

Basic - Nonfood-grade bags used in direct contact with food in the reach in freezer on the cookline.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface- reach in freezer on cookline.

Basic - Stored food not covered in walk-in cooler. Prep vegetables

Basic - Stored spring rolls not covered in reach in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Food, half and half container, stored in ice used for drinks. See stop sale.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee stored sugar in 10 inches can on cookline, container used to stored chicken soup in walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner found in service station.

Basic - Stored food not covered in walk-in freezer. Cook pasta, rice and prep mushroom.

High Priority - 4 Dented cans of bamboo shoots in kitchen. See stop sale.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw pork and chicken in same container.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork in freezer.

Basic - Stored food not covered in walk-in cooler. Cooked shrimp and cook leafy vegetables.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop.

High Priority - Raw animal food stored over cooked food. Raw steak over cooked pork in reach in cooler. **Corrected On-Site**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork in freezer. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork in cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and inserts.

Basic - Employee preparing food in customer section of dining area. **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust or debris.

Basic - Food debris/dust/grease/soil residue on exterior of microwave.

Basic - Food stored in dry storage area not covered. Rice and flour. **Corrected On-Site**

Basic - Ice buildup in walk-in freezer.

Basic - Reuse of single-use articles. Sauce, 10 inches metal pans and chicken seasoning containers.

Basic - Soil residue build-up on nonfood-contact surface of ice machine.

Basic - Stored food not covered in walk-in cooler. Beef and prep vegetables.

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork and cook noodles. **Corrected On-Site**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shrimp in reach in freezer and cooler.

Basic - Case/container/bag of food stored on floor in kitchen. Containers with soy sauce.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Cases of chicken in walk in cooler.

Basic - Stored food not covered in walk-in cooler. Ribs, shrimp, rice and noodle in walk in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook wash hands in 3 compartment sink. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food containers. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs in walk in cooler.

Basic - Food stored in dry storage area not covered. Bags with rice.

Basic - Reuse of ridged single-use container, used to stored cook pork in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef in reach in freezer.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found next to dishwashing machine.

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers.

Basic - Sponge used to clean and sanitize food-contact surface.

Basic - Stored food not covered in walk-in cooler. Pork

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork in walk in cooler

Basic - Ice buildup in walk-in freezer. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen.

Basic - Stored food not covered in walk-in cooler.prep vegetables.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 46°F in reach in cooler on cookline. Corrective action taken.

No Violations Were Observed

Basic - 4-603.15(A) old label on container **Warning**

Basic - Attached equipment soiled with accumulated dust. Fan motor in walk in cooler. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove **Warning**

Basic - Build-up of grease on nonfood-contact surface. Deep fryer **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**

Basic - Ice buildup in walk-in freezer. **Warning**

Basic - In-use tongs stored on oven door handle. **Warning**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in walk in cooler **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Unit on cook line. **Warning**

Basic - Reuse of single-use articles. Can used to stored various food items. **Warning**

Basic - Stored food not covered in walk-in cooler. Pork, chicken, shrimp, vegetables **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Eggs **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, chicken, seafood in walk in cooler **Warning**

Intermediate - Records/documents for required employee training appear to be falsified. Operator change information as it relate to dates on all employees certificates. This violation must be corrected by 12/16/1: **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. BROWN RICE @ 97. CORRECTIVE ACTIONS TAKEN.

High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer not all products commercially packaged. FOSH IN CONTACT WITH DUMPLINGS.

High Priority - Food stored in ice used for drinks. BEVERAGES STORED IN DRINK ICE.

Basic - Soil residue build-up on nonfood-contact surface. VENT OF ICE MACHINE.

Basic - Clean equipment stored on floor. DISH RACKS.

Basic - Clean knives/utensils stored in crevices between equipment.

Intermediate - Handwash sink used for purposes other than handwashing. LID STORAGE.

High Priority - Container of medicine improperly stored. ABOVE COOK LINE PREP AREA.

Intermediate - Certified food manager fails to exhibit active managerial control. PROPER COOLING PROCEDURES.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked ribs in the walkin freezer.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice on cook line. placed under refrigeration. **Corrected On-Site**

Critical - Observed food stored on floor. Chicken and prepped vegetables in the walkin cooler. Cooked ribs in the walkin freezer.

Critical - Observed uncovered food in holding unit/dry storage area. Chicken & prepped vegetables in the walkin cooler. **Corrected On-Site**

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowl used for scooping soy sauce and honey sauce.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. **Corrected On-Site**

Critical - Observed hand wash sink used for purpose other than washing hands. Used for storage in the kitchen. **Corrected On-Site**

Observed build-up of grease on nonfood-contact surface. Hood filters.

Observed wall soiled with accumulated grease. Behind the wok station

Observed attached equipment soiled with accumulated grease. The hood system.

Critical - observed improper horizontal separation of raw animal foods and ready to eat foods.

Critical - observed improper vertical separation of raw animal foods and ready to eat foods.

Critical - observed food stored on floor.

Critical - observed uncovered food in holding unit /dry storage area.

observed ice scoop with handle in contact with ice. corrected on site.

wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. DICED HAM.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm.

Observed residue build-up on nonfood-contact surface. WHITE REACH IN COOLER.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). EGGROLLS. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EGGROLLS. STOP SALE ISSUED.

Critical - Observed food stored in a prohibited area. IN DINING ROOM.

Critical - Observed uncovered food in holding unit/dry storage area. SAUSAGE IN WALK IN COOLER.

Observed residue build-up on nonfood-contact surface. WHITE REACH IN COOLER.

Observed reuse of single-service articles.

Observed carpeting installed in an improper location. UNDER FOOD PREP TABLE.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls

Critical - Observed uncovered food in holding unit/dry storage area. open bag of sugar in store room

Critical - Observed uncovered food in holding unit/dry storage area. pork in walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. chicken in walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. shrimp in walk in cooler

Observed equipment in poor repair. metal surface in ice machine rusted

Observed ripped/worn tin foil used as shelf cover. above stove

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers. sugar containers on cooks line heavily soiled

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. dish racks

Observed build-up of grease on nonfood-contact surface. fryer

Observed residue build-up on nonfood-contact surface. fan usec in kitchen heavily soiled

Observed utensils stored in crevices between equipment.

Observed ceiling in disrepair. tiles stained moldy and cracked

Critical - Observed toxic item stored in food preparation area.

Critical - Hood suppression system discharged. For reporting purposes only. NOTIFIED AHJ AT 954-973-6706.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. Corrected On Site.

Observed food debris accumulated on kitchen floor. CARDBOARD BOXES.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. RICE. Corrected On Site.

Critical - Observed food stored on floor. FOOD IN WALK IN FREEZER.

Critical - Observed toxic item improperly stored. WD-40 STORED ABOVE FOOD PREP TABLE.Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. DUMPLINGS and SHRIMP IN WALK IN COOLER. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN and PORK IN REACH IN COOLER.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK IN WALK IN COOLER.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW SHRIMP BEHIND COOKED SHRIMP IN LINE RIC.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SHRIMP IN WIC.

Unwrapped single-service utensils not presented so that only the handles are touched. SPOONS and FORKS. Corrected On Site.