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Business Info

Restaurant: LILY TERYAKI
Address: 1385 Georgesville Rd, Columbus, OH 43228
Total inspections: 12
Last inspection: Aug 7, 2012

Score
(the higher the better)
94

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Violation descriptions and comments

FACILITY HAS CHANGED OWNERSHIP
INSPECTED AND APPROVED TO OPERATE
SOMEONE NEEDS TO ATTEND THE TRAINING CLASS ON SAT. 5/22 FROM 9-1

There were no violations observed.
The PIC was Samnang Prak.
A green sign was provided and posted at the door.

ELEMENTS OF THE CRITICAL CONTROL POINT INSPECTION OBSERVED/DISCUSSED:
1. Hot foods held above 135F.
2. Handwash stations supplied.
3. Food covered during storage.
4. Single-use gloves properly used.
The owner completed the Level 1 PIC class on 5/22/10.

THE PIC WAS MUO.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (-) DISCUSSED USE OF COVERED BEVERAGE CONTAINERS WITH THE PIC.
III. Hand washing, Prevention of Contamination from Hands (-) DISCUSSED PROVIDING SOAP AT HANDWASHSINK WITH THE PIC.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (N/A)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)COLD AND PHF HOLDING AT PROPER TEMPERATURES.HOT
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) DISCUSSED PROPER STORAGE OF FOOD WITH THE PIC.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)

ABATED ALL PREVIOUS VIOLATIONS- 2.3A AND 4.1Y.
THE PIC WAS MUO.

THERE WERE NO VIOLATIONS OBSERVED.
THE PIC WAS MUO.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) ALL SINKS WERE SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (N/A) NOT OBSERVED AT INSPECTION.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT AND COLD TEMPERATURES WITHIN CORRECT PARAMETERS.
VIII. Date Marking/Time as a Public Health Control (N/A) ALL FOODS ARE COOKED TO ORDER.
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOOD SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A) FOOD IS NOT TRANSPORTED OFF SITE.
XV. Temperature Measuring Devices (+)

THE PIC WAS MUO.
THE GREEN PLACARD WAS UPDATED.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) ALL HAD WASH STATIONS SUPPLIED.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (N/A) NOT OBSERVED.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT AND COLD FOODS HELD WITHIN PROPER TEMPERATURE RANGE.
VIII. Date Marking/Time as a Public Health Control (N/A)
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOODS SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) DISCUSSED- COVERING FOOD DURING STORAGE.
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) DISPLAYED IN COOLERS. PROBE THERMOMETER PROVIDED TO CHECK FOOD TEMPERATURES.

PIC- Muo
Critical violation noted and corrected at time of inspection.
No further action is required.
Updated Green Sign.

PIC- Muo
Discussed Provided information:
Employee Health (+) Has Policy.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (-) PIC could not properly demonstrate how to properly cool rice. Discussed and corrected.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
Chemical (+)Toxic materials are properly identified and stored.
Temperature Measuring Devices (+) Temperature measuring devices are provided and readily accessible that are properly designed and calibrated.
Consumer Advisory (+)

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants