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Time In: 10-45 am <br /> Time Out: 11:55 am <br /> o�4�tN. San Joaquin County <br /> Environmental Health Department <br /> ` 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .. .. Telephone: (209)468-3420 Fax:(209)464-0138 Web:wvvw.sjgov.org/ehd <br /> Food Program Official Inspection Report <br /> Name of Facility: L& L HAWAIIAN B-B-O Date: 08/07/20, <br /> Address: 4555 N PERSHING AVE,STOCKTON 95207 <br /> Owner/Operator: LL ALOHA INC Telephone: (209)478-0500 <br /> Program Element: 1624- RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION - Operating Permit Reinspection on or after: 08/21/201 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS: Paper towel dispensor in front is broken. <br /> Replace by 1 week <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Beef on ice bath not cold enough. Ice shall cover all sides of metal bin. Keep at 41 F or lower. <br /> Observed lots of thawed chicken in prep sink. Per cook it takes him 3-4 hrs to cut. It shall take no more than 2 hrs to <br /> prepare food. Take less from walk-in at one time. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145'F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Bucket for towels lacked sanitizer. Chlorine level at 3 comp was low. Keep level at 100 ppm. <br /> Soapy water at 3 comp war in the center compartment. Soapy water shall be in the first comparment. Rinse with plain water <br /> in the center. <br /> Using plastic bags for plugs. Use stoppers. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: VValk in shelves have mold. Clean by 1 week. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0018045 PR0526655 SCO01 08/07/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />