L&L HAWAIIAN BBQ

1) Public restroom is out of order. Per manager, door is stuck and will be repaired tomorrow. 2) Employee restroom is not being maintained clean. [CA] Repair public restroom door and maintain in good condition. Employee restroom shall be kept clean at all times.

In the 3 door preparation cooler: raw shell eggs, sliced tomatoes, spam, and macaroni salad measured between 45-48F. Food employee stated that all food items were stored in unit 2.5 hours prior. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] All food items were relocated to walk in cooler for rapid cooling.

Hot water measured 104-105F at the 3 composition sink, 2 composition preparation sink, and janitorial sink. [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. [COS] Food employee adjusted water heater, remeasured hot water at 134F.

Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.

Employee restroom hand wash sink is lacking paper towels and hand soap. [CA] Ensure paper towels and hand soap are available at all times. [COS] Manager restocked paper towels and hand soap.

*Repeat violation Food boxes stored on walk in freezer floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Leak observed at 3 composition sink faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.

Walk in cooler and 3 door preparation cooler are lacking hanging thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

Observed bowls being used as scoops in multiple bulk food storage containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

1) Missing ceiling panel next to walk in cooler. 2) Damaged ceiling panels in back dry storage area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Accumulation of food debris and grime observed on shelving, cooking equipment, floors, refrigeration units, and walls near cook line. [CA] Routinely clean and sanitize nonfood contact surfaces to prevent buildup.

Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during manual warewashing.

In the 2 comp prep sink: raw chicken(42F) observed thawing in standing water. Per food employee, chicken was removed from temperature control two hours prior. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process.

Ambient temperature of 3 door preparation cooler measured 48F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below. Repair unit.

Accumulation of grease and food debris below equipments throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Wet soiled wiping cloths are stored on counters throughout the kitchen and front counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Multiple PHF items were measured at improper holding temperature : Spam (50F), Raw steak (48-53F), macaroni salad (44F), Broccoli (60F). Per PIC all the items are just prepped only a few minutes prior to the inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Broccoli and Raw steak were relocated to refrigeration units. The rest of the items are all stored inside refrigerators to cool.

Gaps in ceiling panels above the dry storage area [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Boxed foods and bags of rice are stored directly on the floor in the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.