LILI'S CAFE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top - double pan - cooked sausage (112F - Hot Holding) held under 2 hours - operator moved to stove to reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink - plastic container in sink - operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep station. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of chicken on walk in floor - operator moved to shelf. Corrected On-Site

Basic - Single-service articles improperly stored. Operator inverted coffee filters. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté make table - shredded cheddar cheese (51F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté make table - shredded cheddar cheese (51F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Wait station - butter (65F) was sitting out at room temperature under 4 hours - operator moved to freezer for quick chill. Reviewed TPHC procedures and emailed copy to operator. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Single-service articles improperly stored. Coffee filers not stored inverted - operator inverted. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 4 drawer reach in cooler - Raw burgers over hash browns - operator moved burgers to walk in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté make table - chopped sausage (42F-49F - Cold Holding); chopped ham (41F-52F - Cold Holding) not prepared today held in overfilled container under 4 hours - operator split and moved to reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food offered in a way that misleads/misinforms the consumer. Menu states 100% organic cage free eggs - operator could not produce an invoice also the case of eggs does not specify. Just large Grade A eggs.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife from hot line make table. Corrected On-Site