L&L HAWAIIAN BBQ

*REPEAT VIOLATION* Multiple food handler certificates are expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Tartar sauce subject to Time As A Public Health Control (TPHC) was not time marked. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Tartar sauce was time marked to be discarded 4 hours after it was removed from temperature control.

Scoops and utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on prep line table without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used

*REPEAT VIOLATION* Rear doors were propped open. No active delivery during inspection. [CA]: Facility shall be fully enclosed at all times.

*REPEAT VIOLATION* Accumulation of grease and debris on and underneath equipment at cook line. Grease stains observed throughout ceiling at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

Accumulation of brown and pink grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Frozen chicken thawing in stagnant water. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process

Containers of food stored directly on the floor in the walk in freezer and dry storage room. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

1. Rear door next to rice cooker was observed open. No active delivery during inspection. [CA]: Facility shall be fully enclosed at all times. [COS]: Staff closed the door. 2. Employee food and drinks stored on prep line table. [CA]: Personal items such as food shall be stored in a designated area separate from food and food contact surfaces. Employees shall not eat at food preparation areas.

Facility installed a soft serve machine without approval from DEH Plan Check. Staff stated unit was installed approximately 2 months ago. [CA]: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Cease and desist use of machine until approval from DEH Plan Check has been obtained. Note: see violation K35 for CDFA license requirement.

1. Facility has a soft serve machine for non-dairy milk-like soft serve ice cream. No California Department of Food and Agriculture (CDFA) license provided for soft serve machine. [CA]: Facility shall obtain a CDFA Dairy license for soft serve ice machine. 2. 2 door under counter cooler's ambient temperature measured at 58F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is properly working.

Accumulation of grease and debris underneath equipment at cook line and on the baffle filters of both hoods. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on prep line table without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

*REPEAT VIOLATION* Some food handler certificates are expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

MAJOR: *REPEAT VIOLATION* 1. At the 2 door under counter cooler, cooked noodles measured between 48F - 53F and portuguese sausage/spam measured between 47F - 48F. Per Staff, food items have been in the unit since last night. Ambient temperature of unit measured at 58F. 2. Raw chicken placed in insufficient ice bath by the flat top grill measured at 53F (measured from the top of the container). Staff stated raw chicken was placed in ice bath approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: 1. PHFs were voluntarily discarded. 2. More ice and water were added to sufficiently cold hold raw chicken.

1. Accumulation of debris on the handles of walk in cooler and 2 door under counter at cook line. [CA]: Remove debris. Routinely clean non-food contact surfaces. 2. Grease build up on the filters/hood above flat top grill. [CA]: Remove grease build up. Routinely clean filters/hood.

1. Multiple containers of food stored directly on the floor inside the walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) 2. Open bags of dry food at the dry storage area observed. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

1. Accumulation of grime on the interior surface of the ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Washed and wet utensils and equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

At the front service line, homemade tartar sauce (contains whole eggs and egg yolks) and salad dressing (contains whole eggs and egg yolks) in to-go sauce containers measured at 53F and were stored on counter-top without temperature control. Cashier stated sauces were placed on the counter from the refrigerator approximately 30 minutes prior to inspection. Per Cashier and manager, sauces are usually just left out on the counter for no more than 4 hours. No SOP/Time As A Public Health Control procedures provided. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS]: Sauces were time marked to be discarded by 2:30 PM (4th hour after it was removed from temperature control). TPHC procedures provided. Manager to fill out TPHC procedures and send a photo copy to Specialist via email at princess.lagana@deh.sccgov.org

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Multiple employees have expired food handler training. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.