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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-03pm <br /> Time Out: 1:17 om <br /> Food Program Official Inspection Report <br /> Name of Facility: L&L HAWAIIAN BARBECUE Date: 01/16/2020 <br /> Address: 2271 W GRANT LINE RD, TRACY 95377 <br /> Owner/Operator: LORICO, FRANKIE& DIANA Telephone: (209)832-3388 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/17/2020 <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 /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:Facility lacks hot water. Hot water temperature throughout is 58F. Provide hot water of 120F(minimum) <br /> to the ware washing sink,the food prep sink and the mop sink. Hot water of 100F minimum shall be provided to the hand <br /> sinks. <br /> Per Jeff Carruesco,the facility may remain open provided: 1)water is boiled for ware washing (doing dishes)and a <br /> temporary hand wash station is set up for hand washing.An insulated Igloo cooler with a push button dispenser will suffice <br /> as a temporary hand wash station. Water at the temporary hand wash station shall be 100-108F. <br /> Per owner,the part ordered for the hot water heater should arrive today or tomorrow morning. <br /> Call inspector when the part is installed and the hot water is restored. 209-468-0330 <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed chicken thawing in standing water.When thawing food, use one of the following approved <br /> methods: cool running water of sufficient velocity to flush away loose particles, in the refrigerator, in the microwave or during <br /> the cooking process. <br /> Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There are cases of food on the floor of the walk-in freezer. Store all food up off the floor by 6". Correct <br /> today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0017823 PR0526341 SCO01 01/16/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />