L&L HAWAIIAN GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, steak (44F - Cold Holding); breaded chicken (44F - Cold Holding). Manager stated walk in door had been up for a little this morning. Manager made sure walk in cooler door was shut tightly. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. On bottom shelf of table on cook line, spray bottle of degreaser next to a box of food service gloves. Manager removed chemical spray bottle away from food area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom, no paper towels in dispenser. Employee replaced paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Container of flour by back door, to go bowl used as scooper. Manager removed from product. In walk-in cooler, to go bowl used as scooper in tub of brown gravy. Manager removed from product. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee drink cup on top of reach in cooler next to cutting board. Manager moved drink to designated area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by back door, plastic tubs stacked before properly allowing to dry.

Basic - Equipment in poor repair. Interior of microwave near prep table, multiple spots rusted and chipping. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In walk-in cooler, large plastic container of gravy with handle of scoop in product. Manager removed from product. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line by rice cooker, utensils in pan of standing water with a temperature of 74F. Manager replaced water and put in steam table to keep at a temperature of 135F. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Manager unable to provide copy of last inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, gaskets to all reach in coolers soiled. Also, hood filters above cook line have build up of grease. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. In mop sink, floor drain draining very slowly.

Basic - Stored food not covered. In walk-in freezer, multiple pans of food not covered. Manager started covering pans with plastic wrap. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/24. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler on make line in kitchen, Mac and cheese (51F - Cold Holding); shredded cheese (53F - Cold Holding). Manager stated both items in cooler less than 45 mins. Manager moved both items to walk in cooler to begin cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on clean dish rack by triple sink, has mold-like substance/discoloration. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by flat top grill blocked by hand cart. Manager moved cart. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In stored container of flour, to go bowl used as scooper.

Basic - Equipment in poor repair. Reach in cooler next to flip top cooler has gasket torn.

Basic - Floor, walls and or ceiling soiled/has accumulation of debris. Floor and wall by back door of establishment is soiled. Walk in cooler floor and wall are soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On make line, utensil in 77F standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up. Hood filter has build up of grease. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on multiple clean containers above triple sink. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers at pass through window not inverted. Manager inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Stored sugar container by back door not labeled.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in prep area of kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-26: Three live flying insects observed in establishment. Manager states that she will call pest control company. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In small reach in cooler across from grill in kitchen, raw chicken stored over raw beef. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-03-26: In reach in cooler across from fryers on cook line, raw shelled eggs stored over ready to eat potatoes. Items moved and stored correctly. Admin Complaint Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects under triple sink in back of kitchen. Approximately 2 live flying insects around mop sink/large ice machine in back of kitchen.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw shell eggs stored over raw fish in reach in cooler on cook line, employee rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked macaroni (44F - Cold Holding) raw chicken (45F - Cold Holding) in walk in cooler, per manager cooler door has been consistently opened for no more then 1 hour prior. Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station on cook line.

Basic - Current Hotel and Restaurant license not displayed. Last year's license at front counter.

Basic - Food stored on floor. One bucket of soy sauce in back of kitchen. One bucket of raw chicken in walk in freezer. Manager corrected during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 97F water on cook line, manager discarded water container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go boxes in back storage area. Stacks of to go boxes on service window. Manager began to invert all containers during inspection. Corrective Action Taken

Basic - Stored food not covered. Three containers of raw chicken and one container of pork in walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mixed vegetables (48F - Cold Holding) sitting out next to steam well in preparation area, per employee bag of frozen commercially processed mixed vegetables where taken out of walk in freezer approximately 3 hours prior and left on prep table in prep area, vegetables moved to walk in cooler. breaded shrimp (62F - Cold Holding) in reach in cooler on cook line, per employee shrimp has been consistently taken in and out of cooler for no more then 2 hours. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine in dining area. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucket and plastic gloves in hand wash station next to triple sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No one is able to find any test strips for any sanitizer. Repeat Violation

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Per manager they ran out of sanitizer yesterday, manager went to grocery store and came back with bleach. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash station by triple sink. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in back of kitchen.

Basic - Dead roaches on premises. One dead roach on small plastic shelf by mop sink.

Basic - Floor soiled/has accumulation of debris. Under fryers on cook line.

Basic - Food stored in a location that is exposed to splash/dust. Multiple squeeze bottles and soufflé cups next to hand wash station at front counter. Repeat Violation

Basic - Food stored on floor. Four boxes of raw chicken in walk in freezer.

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Small mattress, blanket, and pillow on rack in back dry food storage area.

High Priority - Container of medicine improperly stored. Bottle of rubbing alcohol and ibuprofen stored with to go lids in cabinet at front counter. Manager removed medicine. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager touching face and wiping gloved hands on pants then continued to engaged in food preparation without washing hands before hand, inspector spoke to manager, manager then washed hands in triple sink. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. precooked mixed vegetables (46F - Cold Holding) in walk in cooler, per manager container has been taken in and out of cooler for less then 1 hour. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored with to go containers and food trays under front counter, manager moved spray bottle. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed on mop sink faucet, not on splitter that has a hose connected to it. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of soda machines in dining area. Top interior of ice machine in back of restaurant. Stained cutting board on reach in cooler on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by triple sink has sanitation bucket in sink, bucket removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have any test strips at all.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash station by triple sink. At hand wash station by cook line. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not work at hand wash station on cook line. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Sauce squeeze bottles and soufflé cups with sauce stored next to hand wash station at front counter.

High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs stored over unwashed carrots. Person in charge moved eggs to bottom shelf. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen, hot water faucet is broken

Basic - Floor area(s) covered with standing water. In rear prep kitchen. Water on floor by triple sink

Basic - Floor soiled/has accumulation of debris. In kitchen, behind main grill, heavy food/ grease buildup.

Basic - Food stored on floor. Container of rice and case of fryer oil on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 71°f water on cook line

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at triple sink.