LOLYS RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours. Operator discarded voluntarily at the time of the inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator washing container on hand wash sink across flat grill.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front counter. Operator fixed during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and tuna salad not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated food during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chlorine spray bottle not labeled with common name at front counter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer at front counter.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle on top of cooked potatoes container, operator stored properly during inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave interior at kitchen area.

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed cooked potatoes container not covered inside reach in cooler at kitchen area, operator covered during inspection. Corrected On-Site

Basic - Toilet/urinal not flushing/functioning properly. Observed urinal in disrepair at men's bathroom.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under flat grill with heavy soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled around the establishment.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe across flat grill, employee restocked during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked potatoes not date marked on reach in cooler at cook line, as per employee over 24 hours, employee dated during inspection. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Floor not cleaned when the least amount of food is exposed. Observe throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe grease accumulated on hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit by 3 compartment sink.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) operator replaced sanitizer solution during inspection. Dishwasher (Chlorine 50ppm) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed on reach in cooler by dishwasher machine thawed bolognese sauce container not date marked, as per operator from last night.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes not date marked inside reach in cooler by dishwasher machine, as per operator over 24 hours. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed on ceiling tiles throughout kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reaching freezer at front counter.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container on preparation table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed on flour container. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked potatoes container inside reach in cooler. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); dispenser was empty, employee replaced during inspection.Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed raw tomatoes with mold-like growth in shelves at walk in cooler, employee discarded during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice ,dated on 10/25 on reach in cooler in front dishwasher machine, employee discarded during inspection. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bleach spray bottle not identified at front counter. Manager labeled during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in some ceiling tiles water marks at dishwasher area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook in kitchen area. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed broken light shield at dishwasher area.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 3 compartment sink.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC at kitchen area. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked yellow rice dated on 06/14/23 in reach in cooler in kitchen area, Manager discarded during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in kitchen area, as per manager less than 4 hours, Manager moved to walk-in cooler during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding); cut tomato (54F - Cold Holding) in unit next to flat grill, as per Manager less than 2 hours, Manager moved to walk-in cooler. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at Sanitizer Bucket (Chlorine 200ppm); employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in kitchen area.

Intermediate - No soap provided at handwash sink. Observed at the kitchen area. Employee restocked during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at the front counter.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm. Employee set up 3 compartment sink at the time of the inspection. Chlorine solution at 100ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham (48F - Cold Holding); cut tomato (47F - Cold Holding) in reach in cooler next to steam table. As per employee food was there approximately 1 hour. Employee moved food to walk in cooler during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge in kitchen hand wash sink.

Intermediate - No soap provided at handwash sink. Observed at kitchen hand wash sink. Employee restocked during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys in preparation table next to cutting board.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in table next to slicer l

Basic - Working containers of food removed from original container not identified by common name. Observed flour in container not labeled with common name in preparation table.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm. Operator set up 3 compartment sink and called service technician. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed in the walk-in cooler corn bread covered with non food grade bag. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw philly steaks stored above sliced ham,sliced turkey,located in the standing reach in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute on the drink dispenser soiled with accumulation of mold like substance. Observed slicer blade guard soiled with accumulation of food debris. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed in the kitchen. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked spinach,located in the reach in cooler opposite the dish machine,cooked 24hrs ago not date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer, display unit located at the front counter. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at the cookline soiled with accumulation of grease and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

Basic - Single-service articles stored on a soiled surface. Observed box containing togo food containers stored on the floor by the front counter.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored above sugar,located in the walk-in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the 3 compartment sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine soiled black plastic with scaling.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and bag on microwave over prep table.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket in reach in cooler by microwave. Observed accumulation of grease on exterior of frying pans.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer floor at entrance to kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel not in sanitizer bucket by soda station.