L & L HAWAIIAN BBQ

CO2 tanks are stored unsecured at the storage area. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Probe thermometer is non-functional. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

1. Personal items stored on dry food storage shelves within the rear preparation area. Personal food and medicine stored next to the hand wash sink at the rear preparation area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Measured steamed broccoli at 48 F within a pan on the preparation counter. PIC stated that the broccoli was removed from the refrigerator 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Broccoli relocated to the reach in refrigerator to be cooled to and held at 41 F or below. Portion cup sauces at the register area ice bath measured at 38 F to 49 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Maintain ice bath level to maintain sauces at 41 F or below. [COS] Ice added to ice bath.

Available food handler cards have 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.

Measured spam at 46 F and mac salad at 44 F within overfilled containers in the the top portion of the food preparation fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of filling containers above the containers fill line. Measured gravy at 132 F within the cook line steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Unit temperature increased. Unused open portion of the steam table covered. Measured ranch at 48 F in portion containers on top of an ice bath at the bagging station. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully insert portion containers into the ice bath. [COS] Ranch relocated into a larger ice bath to be cooled to and held at 41 F or below.

Measured cooked pork at 49 F within 6 inch plastic containers in the walk in refrigerator. PIC stated that the pork began the cooling process the night before. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pork was voluntarily condemned and discarded.

Broken floor tiles in front of the three compartment sink and below the storage rack within the walk in refrigerator. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The wall behind the storage rack in the walk in is in disrepair. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Personal phone, bags and drinks stored on/ next to food storage within the kitchen. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

All employee food handler cards 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.

Observed the build-up of a mold like material on the walls/ grout around the janitorial sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed a personal phone, bags and jackets stored on soda bottles and single use food containers within the storage area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Measured the hot water temperature at a maximum of 116 F from all sinks within the facility. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Measured gravy at 124 F and shredded pork at 122 F within the counter top warmer at the prep line. Cook stated that the items were removed from reheating at the stove top 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Two pans of gravy and shredded pork placed on the stove top and reheated to a minimum of 165 F. Temperature of the warmer increased.

Tiles are missing/ broken surrounding the food preparation sink floor drain. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.