Lily Sushi Bar scored 80; newer inspection records 96

1. 01

   Handwashing

   Item 2-2D ↗

   Observed the only handwashing sink in the kitchen blocked by a ladder at the beginning of the inspection. Observed the main kitchen handwashing sink without hot water.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed the only handwashing sink in the kitchen blocked by a ladder at the beginning of the inspection. Observed the main kitchen handwashing sink without hot water. Water at a handwashing sink must be provided at a minimum temperature of 100°F. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS/CA: PIC removed the ladder and will get the handwashing sink fixed so hot water is available, in the meantime time, staff will wash hands in the front handwashing sinks. New Violation. Correct By: 09/11/2026

   Official report · Item 2-2D ↗
   New violation

   Correct by
   Sep 11, 2026

2. 02

   Food separation and protection

   Item 4-1A ↗

   Observed raw beef stored on the top shelf of the main cooler/refrigerator in the main kitchen, above ready to eat food items such as vegetables and fish/seafoods. CA: PIC will rearrange the cooler 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw beef stored on the top shelf of the main cooler/refrigerator in the main kitchen, above ready to eat food items such as vegetables and fish/seafoods. CA: PIC will rearrange the cooler 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. New Violation. Correct By: 09/08/2026

   Official report · Item 4-1A ↗
   New violation

   Correct by
   Sep 8, 2026

3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed a heavy buildup of black mold-like substance on the baffle of the ice machine. 5.

   Inspector’s full note +

   Code 511-6-1.05(7)(b)

   Observed a heavy buildup of black mold-like substance on the baffle of the ice machine. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC will discard all the ice and have the machine cleaned and sanitized. New Violation. Correct By: 09/08/2026

   Official report · Item 4-2B ↗
   New violation

   Correct by
   Sep 8, 2026

4. 04

   Thawing methods

   Item 11C ↗

   Observed ready to eat (RTE) tuna thawed in reduced oxygen packing (ROP). Manufacturer instruction indicated that it needs to be removed from ROP packaging before thawing.

   Inspector’s full note +

   Code 511-6-1.04(6)(c)

   Observed ready to eat (RTE) tuna thawed in reduced oxygen packing (ROP). Manufacturer instruction indicated that it needs to be removed from ROP packaging before thawing. COS: EHS discarded tuna and PIC will ensure to thaw ROP packagings properly. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.

   Official report · Item 11C ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.