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Environmental Health Department <br />Time In: <br /> 2:15 pm <br /> 1:35 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 478-0500 Owner/Operator: LL ALOHA INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 4555 N PERSHING AVE, STOCKTON 95207 <br />Date: 08/01/2019Name of Facility: L & L HAWAIIAN B-B-Q <br />Food Program Official Inspection Report <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #4 Employee Eating, Tasting, Drinking or Tobacco Use <br />OBSERVATIONS: Opened beverage can at prep line. Remind employees to transfer their drinks into sealed beverage <br />bottles or cups. <br />CALCODE DESCRIPTION: No employees shall eat, drink, or smoke in any work area. (113977) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Sanitizer level for ware washing was low at 50 ppm. Maintain at 100 ppm (corrected). <br />Employee did not sanitize an utensil after it was washed. All utensils shall always be washed-rinsed-sanitized (for 30 <br />seconds). <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: Unable to find thermometers inside coolers. Provide one for each cooler by 1 week. <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 129 <br /> 128 <br />Terry Kennedy September 13, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0018045 PR0526655 SC001 08/01/2019 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com