LiLi's Restaurant & Bar

Observed reach-in cooler in outside storage shed not capable of maintaining temperatures of 41F or below. Observed small reach-in cooler on main cook line not capable of maintaining proper temperatures of 41F or below. CA: PIC discarded all TCS-foods within both coolers that were held longer than four hours. PIC cleaned coils of both coolers and will monitor. PIC shall contact repair company if cleaning coils does to allow units to hold proper temperatures.

Observed reach-in cooler in outside storage shed not capable of maintaining proper temperatures of 41F or below. CA: PIC discarded all TCS-food items not within the safe range.

Observed recently cooked chicken stored on top of oven without any type of hot or cold holding equipment. Upon further conversation with the cook, the chicken is cooked and then held before being cut and reheated prior to service. CA: PIC placed chicken in a double boiler pan to hot hold at the safe temperature of 135F until service.

Observed raw fish thawing in vacuum-sealed packaging in walk-in cooler. CA: Fish was fully thawed and labeled with thawing instructions on the packaging that indicated the need for thawing outside the packaging. PIC discarded the product.

Observed coolers in facility to not have a thermometer in the warmest part of the cooler or missing from the unit. CA: PIC placed thermometer in missing unit.

Observed cut french fries stored on top of sheet tray rack without any overhead protection. Sheet tray rack is located directly next to dishwashing area and on cook line where employees are constantly walking past at hip level. CA: Employee placed french fries on slot that was beneath the top tray to protect it.

Observed wiping cloths used as liners of sheet trays, beneath sauce containers on main prep line, shelf liners of bar reach-in cooler. RCA: 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

Observed containers stored in bulk rices and hushpuppy mix in outside storage shed to not have a handle. RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food 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;

Observed plates stored on top shelves without any protection from overhead contamination. RCA: 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (ii) Covered or inverted.

Observed wiping cloths used as shelf liner underneath pitchers in main kitchen. Observed wiping cloths being used as a liner in a cookie sheet next to the cook line. RCA: 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

Observed plates stored on top shelves without any protection from overhead contamination. RCA: 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (ii) Covered or inverted.

Observed to-go containers stored on top shelves without protection from overhead contamination. CA: PIC inverted to-go plates.

Observed no certified food safety manager within the facility. PIC was educated on retaking course for expired certificate last inspection. RCA: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed fly within the facility due to opening and closing of back door to the kitchen because of a delivery. Door does not have an air curtain present to prevent pests. Observed gap between back kitchen door and door jam. CA: PIC will turn on small fan during deliveries by back door. RCA: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(iii) Solid, self-closing, tight-fitting doors.

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

(ii) Properly designed and installed air curtains to control flying insects; or

Observed storage cup within hush puppy mix without a handle. CA: PIC removed cup and will replace with proper scoop with handle.

Observed plates on main cook line to not be inverted or protected from potential overhead contamination. CA: PIC inverted all plates.

Observed employee speaker resting in service plate on main cook line. CA: PIC removed speaker and placed in designated employee area and sanitized plate.