LILY’S ASIAN-AMERICAN FOOD
11 E FORSYTH ST STE 104
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/12/2025
High Priority
3
Intermediate
6
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on cutting board, employee moved it **Corrected On-Site** **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Juices jugs on floor in walk in cooler **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f scoop for rice
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel missing for door in prep cooler **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler, raw meats **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink at front counter not properly working since they are under remodel, employee have been washing hands in hand sink by triple sink
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above sauces in walk in cooler
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cornet panel peeling by upright freezer
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, salt per employee **Corrected On-Site**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed ice from ice bin and grabbed lemon at cook line, explained to them, both got gloves **Corrected On-Site**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 122f cooked pork, placed in warmer at 11 am, it's 12:50, employee mixed it, took temp at 1:07 and it's 145-155f only, employee rapidly reheated it in microwave to 165f, explained to mix while reheating and take temperatures **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side of splitter **Repeat Violation** **Admin Complaint**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 60f in reach in cooler at 41f
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter
- 11-26-1: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. For new employee
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks eggs, gave one and posted it **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by hand sink at front counter
Food safety inspection conducted on 2/12/2025 revealed 19 total violations (3 high priority, 6 intermediate, 10 basic).
Inspection on 8/27/2024
High Priority
3
Intermediate
3
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By entrance to kitchen **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By triple sink **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and trays on shelf by walk in cooler **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By ice bin at front counter and on prep cooler in kitchen, employees moved it **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board at prep unit, employee moved it **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Oil jug by storage shelf **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, manager removed them **Corrected On-Site** **Repeat Violation**
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door panel missing in prep cooler **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by cook line
- 51-18-6:Basic - No copy of latest inspection report available. Owner emailed it to manager since she not here **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven and ledge on grill **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Box with to go boxes on floor by entrance to kitchen **Corrected On-Site** **Repeat Violation**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink next to triple sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above peppers in walk in cooler, raw retina above cut lefty greens in prep reach in cooler, employee rearranged **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink by triple sink has new attachment that needs it
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and sandwich press, **Repeat Violation**
- 11-26-1: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. For one new employee
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Risotto made a couple of days ago, front counter **Repeat Violation**
Food safety inspection conducted on 8/27/2024 revealed 19 total violations (3 high priority, 3 intermediate, 13 basic).