Island Grub Shack
408-644-7422
Type of Food: Hawaiian Styles
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Date: 04/17/2018
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE
Core Violations:
5-205.15B Hand sink plumbing not working. Using 3 vat sink for now hot water is accessible.
4-601.11C Build up on Teflon pans.
COMMENTS:
Date: 12/08/2017
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE.
Core Violations: NONE.
COMMENTS:
CONGRATULATIONS to you and your employees! No Health Violations Identified.
Temperature Log Cold Holding: Mac Salad 40°F Hot Holding: Rice 125°F Gravy 135°F Lumpia 84°F NOTE: Hot holding food removed from temperature control around 10:15 am. Food will be tossed at 2pm if not sold. Pipes on hand sink not working correctly with cold temperatures. Water was brought in and cook was still able to wash hands before handling food.
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Date: 05/05/2017
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE.
Core Violations: NONE.
COMMENTS:
CONGRATULATIONS to you and your employees! No Health Violations Identified.
Temperature Log Refrigerator: Meat 22°F Lumpia 41°F Hot Holding: Lumpia 175°F Meat 176°F Pork 135°F NOTE: Owners and Inspector have decided that time as a control for public health is more efficient for cold food: Macaroni Salad and Salad/Slaw. Food shall not exceed 70°F or be out of temperature control for longer than 6 hours. Thermometer (digital or 0- 220°F) shall be placed into the food at all times to monitor the temperature. Policy is being worked on at present time. NOTE: Handwashing set up is strongly recommended for BBQ Tent to prevent possible contamination from walking into and out of the truck to wash hands. Handwashing set up must be put in tent area as temperature warm up to allow for proper cleaning of hands between gloves.
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