LILY KAI CHINESE CUISINE

No food handler cards available to review Food handler cards shall be kept onsite and shall be available to view during inspection. Any food handler that does not have a valid CA food handler card shall obtain one within 30 days.

Code CHSC 113948

Clean maketable refrigerator gaskets to remove dirt accumulation. Clean duck roaster to remove grease accumulation.

Code CHSC 114175

Paper towel dispensers in kitchen and restroom do not work very well. Repair or replace sensor paper towel dispensers. Install commercial paper towel and soap dispensers in server station adjacent to sink. Install commercial soap dispenser adjacent kitchen hand wash sink.

Code CHSC 113953.2

Observed several knives in metal container on food prep table with dried food residue. Clean interior of ice machine.

Code CHSC 114115

Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Cooked pork on shallow sheet pan in walk-in refrigerator measured 58 degrees Fahrenheit. Cooked pork finished cooking 35 minutes ago. There are three steps to cooking process, per manager. FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT FONT color=#0000002/17/17: Fried rice covered in plastic wrap measured 86 degrees F. Do not cover potentially hazardous foods while cooling./FONT FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT FONT color=#ff0000FONT color=#0000003/8/17: Fried rice measured 146 degrees Fahrenheit in warming /FONT/FONTFONT color=#000000unit and is within required temperature range. Pork that finished cooking at 1:30 p.m. today measured 79- 83 degrees Fahrenheit at approximately 3:15 p.m.. Unknown when pork reached 135 degrees Fahrenheit. /FONTBBQ pork is placed on a table for 30 minutes after it finishes cooking and then it is placed in the walk-in freezer for approximately two hours. The bbq pork is then sliced which takes 20 -30 minutes and is then placed in an uncovered plastic container to continue the cooling process. Utilize rapid cooling logs to ensure proper rapid cooling process is taking place.

Code CHSC 114002

Fried chicken that finished cooking at 12:00 was observed at 57 degrees Fahrenheit in covered plastic tub. Do not cover potentially hazardous foods while they are going through the cooling process. Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes. FONT color=#ff0000FONT color=#0000003/8/17: Fried rice measured 146 degrees Fahrenheit in warming /FONT/FONTFONT color=#000000unit and is within required temperature range. Pork that finished cooking at 1:30 p.m. today measured 79- 83 degrees Fahrenheit at approximately 3:15 p.m.. Unknown when pork reached 135 degrees Fahrenheit. /FONTBBQ pork is placed on a table for 30 minutes after it finishes cooking and then it is placed in the walk-in freezer for approximately two hours. The bbq pork is then sliced which takes 20 -30 minutes and is then placed in an uncovered plastic container to continue the cooling process. Utilize rapid cooling logs to ensure proper rapid cooling process is taking place.

Code CHSC 114002.1

Discontinue using bowls and plastic containers to scoop food from bulk storage bins. Use scoopers with handles. 3/8/17: Observed dinner plate immersed in plastic container of marinating meat. Do not store dishware in food containers.

Code CHSC 114119

Clean wall by food prep sink to remove dirt accumulation.

Code CHSC 114257

Observed carpet under food and utensil shelving. This carpet is an extension of dining room carpet. Carpet is not an approved flooring material. Remove food and utensils to dry storage room, or remove carpet under food and utensil storage shelving and install approved flooring material. FONT color=#ff0000If removing carpet, submit floor and base coving sample for approval prior to installing new flooring./FONT

Code CHSC 114268

Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent inspection report sign is available to view upon request. Relocate sign or flowers so sign is conspicuous.

Code CHSC 113725.1

No air gap between rim of floor sink and end of discharge pipe from dishwasher. Air gap shall be twice the diameter of the pipe.

Code CHSC 114193

Permit not seen. Post permit in conspicuous area.

Code CHSC 114381

Provide thermometers for refrigerators where missing, such as maketable refrigerator across from the cookline.

Code CHSC 114157

Purchase an ANSI-certified probe thermometer to check internal food temperatures.

Code CHSC 114159

Observed dirty utensils in both compartments of utensil washing sink. Water very turbid in right compartment. Reviewed proper set up of two compartment sink.

Code CHSC 114099.2