LEI-LO TIKI HUT
4417 CALIENTA ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 4/10/2024
Inspection #: Visit ID: 8374188
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (50F - Cold Holding),
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door reach in cooler on cook line - cod (46F - Cold Holding) raw chicken (48F - Cold Holding)moved to walk in cooler, chicken 42F, cod 40F at end of inspection In reach in salad cooler on end of cook line -sliced tomatoes (44F - Cold Holding); coleslaw (44F - Cold Holding); moved to walk in cooler, sliced tomatoes (50F - Cold Holding), see stop sale recheck - coleslaw 41F, tomatoes 44F **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat bucket in prep room > 400 ppm, corrected to 200 ppm Corrected On-Site Repeat Violation
Inspection Date: 10/10/2023
Inspection #: Visit ID: 8518227
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage, Over food on cook line, move to prep table on cook line, moved to bottom shelf Corrected On-Site Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen, discarded food **Corrective Action Taken**
- 14-11-5:Basic - Equipment in poor repair. Inside door panel missing from 2 door reach in cooler on cook line, expose insulation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen, walk in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler Wall fan in dish room Fan guards in walk in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 2 door cooler on cook line
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in prep sink in standing water, cook dumped water out and moved shrimp to walk in cooler 35F **Corrective Action Taken**
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook and server total hand wash time less than 15 seconds, discussed proper hand wash with manager on duty and staff.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line > 200 ppm, corrected to 200 ppm quat Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic pitcher in hand wash sink in kitchen, bucket on hand wash sink in dish room, operator removed Corrected On-Site