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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here. Time In: 12-30 pm <br /> Time Out: 1:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: L&L HAWAIIAN BARBECUE Date: 12/30/2020 <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 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One employee's Food Handler Card is expired. Have employee renew the 3 year Food Handler Card by <br /> 30 days. Maintain copies of employee's Food Handler Cards on site and accessible. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The Spam at the 2 door reach-in prep is 48F. Reduce the temperature of the Spam to 41 F or below. <br /> Correct 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Claudia Flores Expiration Date:October 01,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 150°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> spam--48.00°F kalua pork--172.00°F <br /> rice--160.00°F 2 comp prep sink--152.00°F <br /> pork lau lau--169.00°F macaroni salad--39.00°F <br /> beef--37.00°F chicken--37.00°F <br /> shrimp-breaded--38.00°F burger--35.00°F <br /> 2 door prep--41.00°F walk-in cooler--40.00°F <br /> 1 door QBD--40.00°F <br /> FA0017823 PR0526341 SCO01 12/30/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />