Facility
Related Reports L & L HAWAIIAN BBQ
6934 MILITARY DR W
San Antonio , TX 78227
Date: 07/26/2024
Score 98
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure all non-food contact surfaces are clean to sight and touch
39 Observed utensils stored in room temperature water that had not been changed out. Ensure the utensils are stored in hot water of at least 135F or in running water. 3-304.12(D) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title.
L & L HAWAIIAN BBQ
6934 MILITARY DR W
San Antonio , TX 78227
Date: 02/01/2024
Score 96
41 Ensure all food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..
29 Observed cold hold units without thermometers. Ensure all cold hold units contain accurate, working, visible thermometers at all times. 4-302.12(A) Food thermometers provided and accessible.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure all non-food contact surfaces are clean to sight and touch.
L & L HAWAIIAN BBQ
6934 MILITARY DR W
San Antonio , TX 78227
Date: 10/03/2023
Score 85
21 Observed no CFM on duty at the time of the inspection. Ensure a CFM is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
28 Ensure all food items kept for more than 24 hours are properly labeled and dated. 3-501.17(A) Date marking prepare on site RTE/ TCS food. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.
Ensure the air curtain is always on and in working condition.
6-202.15(D) Windows or doors protected against the entry criteria.
42 ENSURE THE VENT HOOD IT CLEAN TO SIGHT AND TOUCH. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
35 Observed employee preparing food without a hair net or hat. Ensure a hat or hair net is worn at all times of food prep. 2-402.11 Hair Restraints effective.
41 Ensure all food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..
31 Observed hand sink adjacent to three compartment sink unequipped with hand soap or paper towels. Ensure all hand sinks are properly equipped. 6-301.12 Hand drying provision.. 6-301.11 Hand washing cleanser, availability.
18 Observed unlabeled chemical spray bottle stored next to food prep items beneath the grill. Ensure all chemicals are properly labeled and stored at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label.
30 8-301.11.1 Permit Requirement, Prerequisite for Operation. Employee stated that no permit had been purchased and permit was unable to be procured. Establishment has failed to purchase valid permit for the fiscal year. A 10-day NOV is issued.
L & L HAWAIIAN BBQ
6934 MILITARY DR W
San Antonio , TX 78227
Date: 06/13/2023
Score 89
21 Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training 228.221(a)(4)(A) Certified Food Protection Manager Certification.
21 Observed no CFM on duty at the time of the inspection. Ensure a CFM is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.
37 Observed box of lettuce stored on the floor. Ensure all food items are stored at least 6 inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
28 Ensure all food items kept for more than 24 hours are properly labeled and dated. 3-501.17(A) Date marking prepare on site RTE/ TCS food. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
22 228.31(d) Food Handler Training criteria. Did not observe food handlers for all employees in food prep. Ensure all food handler certifications are procured during the time of the inspection.
47 8-304.11(K) Notification of the most recent inspection report is available upon request.
42 ENSURE THE VENT HOOD IT CLEAN TO SIGHT AND TOUCH. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
L & L HAWAIIAN BBQ
6934 MILITARY DR W
San Antonio , TX 78227
Date: 02/02/2023
Score 96
37 Observed buckets of soy sauces stored on the floor. Ensure all food items are stored at least 6 inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
46 Observed a leak beneath the three compartment sink. Ensure the leak is repaired and maintained. 5-205.15(B) A plumbing system shall be maintained in good repair.
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
L & L HAWAIIAN BBQ
6934 MILITARY DR W
San Antonio , TX 78227
Date: 10/31/2022
Score 98
37 Observed soy sauces and bag of flour stored on the floor. Ensure all food items are stored at least 6 inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
35 Observed gravy that had been prepared on the employee personal table for food storage. Ensure all personal food items are kept separately from consumable items for consumers. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits.
The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points.
A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.
Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District. |
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