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Environmental Health Department <br />Time In: <br /> 2:06 pm <br /> 1:12 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 747-2244 Owner/Operator: LUO, ZHITING <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 480 S CHEROKEE LN, LODI 95240 <br />Date: 05/04/2022Name of Facility: ALOHA SUNSHINE HAWAIIAN BBQ <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The macaroni salad in the ice bath was 45 F and ice appeared to be mostly melted in ice tray. Maintain <br />macaroni salad at 41 F or below and maintain ice levels to keep food cool. Correct today. <br />The walk-in was 45 F. Provide 41 F or below today. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: The katsu chicken in the bowl on top of the steam table was 115 F. Per owner the katsu chicken is <br />usually cooked to order and it is not kept for longer than 30 minutes. No documentation or records were available. If time will <br />be used as the public health control maintain documentation/time logs of when food items are placed and when to be <br />discarded and do not exceed 4 hour max hold time. Otherwise keep food items at 135 F or above for hot holding or at 41 F <br />or below for cold holding. Corrected on site, the chicken was discarded. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The sanitizer solution that was set up at the 3 comp sink was 25 ppm. Provide 100 ppm minimum <br />chlorine solution for warewashing. Corrected on site, the sanitize compartment was 100 ppm chlorine. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006684 PR0505291 SC001 05/04/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD