Lydia's Restaurant

Inspector's notes

Observed employee crack raw shell eggs, and without changing gloves or washing hands, touched bread slices. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed butter and parmesan cheese being kept on the counter in an ice bath. Containers are too tall for the ice bath to keep cold enough. Internal temperature is in the range from 48-54°F. Informed person in charge (PIC) that those items can either: 1) be kept cold, OR 2) be kept on time as a public health control (4 hours max if no temperature control). PIC time stamped the products at time of inspection with appropriate times. PIC will start using time as a control for these products during the morning. Emailed time as a control guidance documents. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils and spatulas being stored in quat sanitizer in-between usage to the right side of the cook line. Informed person in charge (PIC) that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee crack raw shell eggs, and without changing gloves or washing hands, touched bread slices. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand towels in the handwashing sink in the bar area. Informed person in charge (PIC) that a hand drying provision/hand towels must be present at all times to facilitate handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed butter and parmesan cheese being kept on the counter in an ice bath. Containers are too tall for the ice bath to keep cold enough. Internal temperature is in the range from 48-54°F. Informed person in charge (PIC) that those items can either: 1) be kept cold, OR 2) be kept on time as a public health control (4 hours max if no temperature control). PIC time stamped the products at time of inspection with appropriate times. PIC will start using time as a control for these products during the morning. Emailed time as a control guidance documents. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils and spatulas being stored in quat sanitizer in-between usage to the right side of the cook line. Informed person in charge (PIC) that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine test strips for dish machine. Test strips are required for any sanitizers used with food contact surfaces. Please provide chlorine sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection (08/14/26).

Inspector's notes

Mechanical dish washer not sanitizing. 0 PPM detected. PIC called for service at time of inspection and will use three comp sink to wash, rinse and sanitize. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine in back area measured 0 ppm while in use and after multiple cycles. Service call was placed at time and machine will not be used until it is repaired. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cases of raw animal products being stored on floor below shelves in walk-in cooler. Please ensure all food items are stored at least 6 inches above the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee handling strawberries with bare hands to plate them, instructed employee to wear gloves when handling ready to eat food items. Please ensure all ready to eat foods are protected from bare hand contact. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cream sauce being stored on cooktop measured 112 degrees F, item had been holding for less than 2 hours and was reheated at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Open ham chub in walk-in cooler did not have any date mark, person in charge said it had been opened about 2 days prior and date marked it at time. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 ice scoops being stored inside top producing ice machine during inspection, scoops were removed at time. Please ensure ice scoops are stored outside of ice machine to prevent handles getting buried and contaminating the ice. Corrective Action: Corrected at time of inspection.