BE WOK & HAWAIIAN BBQ

Employee was eating at cook line. [CA]: Ensure employees eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.

In the walk in cooler, raw food was stored above ready to eat food. [CA]: Properly store raw food items beneath and separate from ready to eat food.

Accumulation of grease and food debris on floor, behind, and underneath equipment 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.

*REPEAT VIOLATION* 1. Multiple utensils and scoops stored in stagnant water in between use without temperature control. [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. 2. Handle of ice scoop in direct contact with ice. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).

Open bags of food stored at dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Unsecured beverage cup stored above 2 door under counter cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

No person in charge at the beginning of inspection. [CA]: There shall be a person in charge during all hours of operation at the facility. [COS]: Person in charge arrived during inspection.

Revision due date for walk in cooler's plan submittal was due on 05/01/2025. [CA]: Revision shall be submitted within requested time frame. Ensure plan check process is completed, approved, and a final plan check inspection is obtained.

MAJOR: 1. No sanitizer was provided for manual ware-washing. [CA]: Maintain sanitizer on site at all times. [COS]: Chlorine sanitizer provided. 2. Employee rinsed plastic container at prep sink, skipped soap and sanitizer, then placed on sauce cart to be used. [CA]: Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS]: Plastic container relocated to 3 comp sink to be ware-washed and sanitized. MINOR: Washed and wet containers/equipment stacked on top of each other above 2 comp prep sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

In the walk in cooler, lau lau pork measured at approximately 46F. Per employee, lau lau pork was placed on the prep table for 1 hour then relocated to cooler. [CA]: Potentially Hazardous Food shall be cold held at 41F or below.

Missing testing method for Chlorine sanitizer. [CA]: Provide a testing method (for ex: Chlorine test strips) for measuring Chlorine sanitizer levels. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds.

One dead cockroach on glue trap near walk in cooler. One dead cockroach on glue trap near rear door. [CA]: The premises of each food facility shall be kept free of vermin. Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

Facility does not have a probe thermometer for measuring internal temperature of Potentially Hazardous Food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.

At the warmer, Lau Lau (with pork) measured between 89F - 116F. Per staff, Lau Lau has been actively reheating in the warmer approximately 30 minutes prior to measurement. [CA]: Any potentially hazardous foods cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. [COS]: Lau Lau was reheated in the microwave to 192F. Other Lau Lau were relocated to freezer to rapidly cool down.

Multiple utensils and scoops stored in stagnant water (measured at 78F) in between use without temperature control. [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.

Front entry door is propped open. [CA]: Facility shall be fully enclosed at all times.

1. Accumulation of debris and sticky residue on the door handles of the prep line cooler. [CA]: Clean door handles and maintain non food contact surfaces clean. 2. Accumulation of grease and debris underneath the cook line and 3 compartment sink. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

Dish machine dispensing less than 50 ppm but greater than 0 ppm of Chlorine. No active ware-washing observed. [CA]: Ensure dish machine is dispensing at least 50 ppm of Chlorine sanitizer at all times when conducting ware-washing. Assess/adjust/repair dish machine as needed. [SA]: 3 compartment sink to be used to conduct manual ware-washing and sanitizing using available Chlorine/bleach sanitizer. Maintain 100 PPM of Chlorine sanitizer.

At the cook line without temperature control, raw bean sprouts measured at 75F, garlic with oil measured at 80F, and pooled egg measured at 70F. Per Cook, food items have been out for approximately 2 hours prior to inspection. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discussed Time As A Public Health Control with Cook and staff. [COS]: PHFs to be discarded on the 4th hour after it was removed from temperature control. Time As A Public Health Control (TPHC) written procedures signed by staff. Maintain TPHC written procedures on site and available upon request at all times.

Frozen raw meat thawing at 3 compartment sink. [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 [COS]: Staff relocated frozen meat to 2 door reach in freezer and a bag of frozen meat was thawed under running cool water.

Multiple utensils stored in stagnant water. [CA]: Utensils may be stored in clean stagnant water if the water is maintained at 135F or higher. Alternatively, utensils can be held in clean, dry containers, or in containers of water in which cold water flows into and drains from the container at a rate sufficient to flush away loose particles from utensils.

Light in 2 door reach in next to dry storage was inoperable. [CA]: Repair/replace light.

Missing 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.