STATE OF HAWAII FOOD ESTABLISHMENT INSPECTION REPORT Page _1_ of 5

Establishment Name Date: 01/24/2019

Time In: 06:10 PM
BLT STEAK WAIKIKI Time Out: 09:15 PM
Address City Zip Code Telephone
223 SARATOGA RD HONOLULU 96815 (212) 329-2693
Permit # Owner Name Purpose of Inspection Est. Type Risk Category
36. RESTAURANT -
013403 BLT STEAK WIKIKI, LLC Routine LARGE - 1 1
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item: Mark “X” in appropriate box for:
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection and/or R=repeat violation
Compliance Status COS R Compliance Status COS R

Supervision Potentially Hazardous Food (TCS food)

1
O
IN OUT Person in charge present, demonstrates 16 IN OUT N/A N/O
O Proper cooking time and temperatures

O
knowledge, and performs duties 17 IN OUT N/A N/O Proper reheating procedures for hot holding
Employee Health 18 IN OUT N/A N/O
O Proper cooling time and temperatures
2
O
IN OUT

O
Management awareness; policy present 19
OIN OUT N/A N/O Proper hot holding temperatures
3 IN OUT Proper use of reporting, restriction & exclusion 20
O
IN OUT N/A Proper cold holding temperatures
Good Hygienic Practices
O
21
OIN OUT N/A N/O Proper date marking and disposition
4
5
IN OUT

O
IN OUT
N/O
N/O
Proper eating, tasting, drinking, or tobacco use
No discharge from eyes, nose, and mouth
22 IN
O
OUT N/A N/O Time as a public health control: procedures
& records

Preventing Contamination by Hands Consumer Advisory

6 O
IN OUT N/O Hands clean and properly washed 23
OIN OUT N/A Consumer advisory provided for raw or
7
O
IN OUT N/A N/O No bare hand contact with ready-to-eat foods
or approved alternate method properly Highly Susceptible Populations
undercooked foods

followed
8 O
IN OUT Adequate handwashing facilities supplied
and accessible
24 IN
O
OUT N/A Pasteurized foods used; prohibited foods not
offered
Approved Source Chemical
9
O
IN OUT

O
Food obtained from approved source 25 IN
O
OUT N/A Food additives: approved and properly used
10 IN OUT N/A N/O Food received at proper temperature 26
OIN OUT Toxic substances properly identified, stored,

O
and used
11 IN OUT Food in good condition, safe, and
unadulterated Conformance with Approved Procedures
12
O
IN OUT N/A N/O Required records available: shellstock tags,
parasite destruction
27 IN
O
OUT N/A Compliance with variance, specialized process,
and HACCP plan
Protection from Contamination
13
O
IN OUT N/A Food separated and protected Risk factors are food preparation practices and employees behaviors most
14 O N/A
IN OUT Food-contact surfaces: cleaned and sanitized
commonly reported to the Centers for Disease Control and Prevention as
contributing factors in foodborne illness outbreaks.
15
O
IN OUT Proper disposition of returned, previously
served, reconditioned, and unsafe food
Public health interventions are control measures to prevent foodborne
illness or injury.
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Mark “X” in box if numbered item is not in compliance. Mark “X” in appropriate box for: COS = corrected on-site during inspection and/or R = repeat violation
Safe Food and Water COS R Proper Use of Utensils COS R
28 Pasteurized eggs used where required 41 In-use utensils: properly stored
29 Water and ice from approved source 42 Utensils, equipment and linens: properly stored, dried, handled
30 Variance obtained for specialized processing methods 43 Single-use/single-service articles: properly stored, used
Food Temperature Control 44 Gloves used properly
31 Proper cooling methods used: adequate equipment for Utensils, Equipment and Vending
temperature control
45 Food and nonfood-contact surfaces cleanable, properly
32 Plant food properly cooked for hot holding designed, constructed, and used
33 Approved thawing methods used 46 Warewashing facilities: installed, maintained, used; test strips
34 Thermometers provided and accurate 47 Nonfood-contact surfaces clean
Food Identification Physical Facilities
35 Food properly labeled; original container 48 Hot and cold water available; adequate pressure
Prevention of Food Contamination 49 Plumbing installed; proper backflow devices
36 Insects, rodents, and animals not present 50 Sewage and waste water properly disposed
37 Contamination prevented during food preparation, storage, 51 Toilet facilities: properly constructed, supplied, clean
and display
38 Personal cleanliness 52 Garbage/refuse properly disposed; facilities maintained
39 Wiping cloths: properly used and stored 53 Physical facilities installed, maintained, and clean
40 Washing fruits and vegetables 54 Adequate ventilation and lighting; designated areas used
Print and Signature of Person in Charge: Date:
01/24/2019
Signature of Agent/Dept. of Health: Follow-up: (Circle one)
OYES NO Follow-up Date:
01/28/2019
SAN INSP FOOD 01/16
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STATE OF HAWAII
DEPARTMENT OF HEALTH

FOOD ESTABLISHMENT INSPECTION REPORT - SUPPLEMENT

EST. NAME BLT STEAK WAIKIKI PERMIT NO. 013403 DATE

01/24/2019

OBSERVATIONS

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

*8) - 11-50-72(b) Each handwashing sink is not provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no paper towels at handwashing sink in back food prep area. ALL HANDWASH SINKS ARE TO HAVE A SUPPLY OF HANDSOAP AT

ALL TIMES FOR PROPER HANDWASHING.

*14) - 11-50-49(k) In mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the

manifold is less than specified minimum temperatures. Thermolabel did not turn black to indicate a minimum temperature of

160 F had been met. ALL EQUIPMENT AND UTENSILS SHALL BE PROPERLY SANITIZED AFTER WASHING.

*20) - 11-50-34(f) For cold holding, PHF not maintained at 41 F or less. Observed in:

- Deli-top cold hold unit #1 on main cook line: bone marrow 74 F, pork 76 F,

- Deli-top #2, cheese 60 F, cooked Brussel sprouts 53 F

- Deli-top #3, cheese 51 F

- Deli-top #4, salmon 51 F

- Undercounter refrig. (front service line) butter 46 F, cream cheese 44 F

- Bar undercounter refrig., ceviche 45 F

- Observed oysters in bar area drawer refrigeration unit at 49 F and clams at 53 F. Observed drawer refrigeration unit not closing properly.

STORE POTENTIALLY HAZARDOUS FOODS (PHF)IN COLD HOLDING UNIT AT OR BELOW 41F AT ALL TIMES; REFRIGERATION UNITS SHALL BE

MAINTAINED IN GOOD WORKING ORDER TO HOLD FOOD AT 41 F OR BELOW.

GOOD RETAIL PRACTICES

36) - 11-50-71(l) Outer openings of establishment are not protected against entry of insects and rodents. Observed ceiling

tiles missing in multiple areas of kitchen. CEILING TILES SHALL BE REPLACED TO ELIMINATE ENTRY OF INSECTS AND RODENTS.

39) - 11-50-32(m) Wiping cloths are not properly used or stored. Observed wiping cloth bucket with QUAT sanitizer at 150

ppm at front service line, Observed no color change on QUAT test strip when immersing in bucket of QUAT sanitizer at main

cook line, Observed QUAT sanitizer above 400 ppm at bar. WIPING CLOTHS SHALL BE STORED IN SANITIZER WHEN NOT IN USE (PROPER

SIGNATURE OF PERSON IN CHARGE SIGNATURE OF AGENT/DEPT. OF HEALTH

SAN INSP SUP FOOD 01/16 COPY TO ESTABLISHMENT SU CL

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Page ______ 5
of _____
STATE OF HAWAII
DEPARTMENT OF HEALTH

FOOD ESTABLISHMENT INSPECTION REPORT - SUPPLEMENT

EST. NAME BLT STEAK WAIKIKI PERMIT NO. 013403 DATE

01/24/2019

CONCENTRATION: CHLORINE @ 25 – 100 PPM / QUAT @ 200 PPM OR AS DIRECTED BY MANUFACTURER)

53) - 11-50-74(a) Physical facilities are not maintained in good repair. Observed water leaking from pipe under mechanical

warewashing machine; bucket under leak overflowing with brown water from soiled dishes. PHYSICAL FACILITIES SHALL BE

MAINTAINED IN GOOD REPAIR.

Observed floor mats in warewashing area in poor condition, torn and soiled creating harborage areas for trapped food debris.

FLOOR MATS SHALL BE REPLACED, MAINTAINED AND CLEANED ON A REGUALR BASIS.

*53) - 11-50-74(b) Physical facilities are not maintained in good repair. Observed floor drain water backing up at main cook line; pool of water approximately 4

feet in diameter being walked through, splashing, and tracked across main cook line. Manager notified to stop service until issue is resolved. Red placard

posted. Corrected: Maintenance staff from Trump Hotel called; they were able to unclog the drain. Area was cleaned up and sanitized. Red placard removed and

establishment approved to resume operations. COS

54) - 11-50-71(h) Light bulbs do not have protective shielding. Observed covering for lights cracked and chipped. ALL

LIGHTING SHALL HAVE PROTECTIVE SHIELDING.

REMARKS

RED PLACARD POSTED

This placard is the property of the State of Hawaii Department of Health and SHALL NOT BE DEFACED, MARRED, CAMOUFLAGED,

HIDDEN, REMOVED, COPIED, OR ALTERED IN ANY WAY. Removal of the placard is a violation of this chapter and may result in

suspension of the food establishment permit. 11-50-9 (b)

Observed floor drain water backing up at main cook line; pool of water approximately 4 feet in diameter being walked

through, splashing, and tracked across main cook line. Manager ordered to cease and desist operations until issue is

resolved. Red placard posted.

Corrected: Maintenance staff from Trump Hotel called; they were able to unclog the drain. Area was cleaned up and sanitized.

Red placard removed and establishment approved to resume operations.

Upon completing inspection YELLOW PLACARD POSTED

This placard is the property of the State of Hawaii Department of Health and SHALL NOT BE DEFACED, MARRED, CAMOUFLAGED,

HIDDEN, REMOVED, COPIED, OR ALTERED IN ANY WAY. Removal of the placard is a violation of this chapter and may result in

SIGNATURE OF PERSON IN CHARGE SIGNATURE OF AGENT/DEPT. OF HEALTH

SAN INSP SUP FOOD 01/16 COPY TO ESTABLISHMENT SU CL

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Page ______ 5
of _____
STATE OF HAWAII
DEPARTMENT OF HEALTH

FOOD ESTABLISHMENT INSPECTION REPORT - SUPPLEMENT

EST. NAME BLT STEAK WAIKIKI PERMIT NO. 013403 DATE

01/24/2019

suspension of the food establishment permit. 11-50-9 (b)

SIGNATURE OF PERSON IN CHARGE SIGNATURE OF AGENT/DEPT. OF HEALTH

SAN INSP SUP FOOD 01/16 COPY TO ESTABLISHMENT SU CL

 STATE OF HAWAII Page ______
5 of _____
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DEPARTMENT OF HEALTH

FOOD ESTABLISHMENT INSPECTION REPORT - SUPPLEMENT

EST. NAME BLT STEAK WAIKIKI PERMIT NO. 013403 DATE 01/24/2019

FOOD ITEM ITEM LOCATION TEMP FOOD ITEM ITEM LOCATION TEMP
butter 2-dr reach-in refrig. 39 cheese sauce 2-dr reach-in refrig. (top) 41
steak walk-in refrig. 36 heavy whipping cream walk-in refrig. 38
sushi rice hot holding 135 rice hot holding 151
steak u/c refrig. #1 35 steak u/c refrig. #1 36
butter u/c refrig. #2 40 cheese cake u/c refrig. #3 40
cut leafy grens u/c refrig. #4 36 deli-meat u/c refrig. #5 40
milk u/c refrig. #6 40 oysters bar u/c refrig. #1 38
ahi bar u/c refrig. #1 41 shrimp bar drawer refrig. (bottom) 41

SIGNATURE OF PERSON IN CHARGE SIGNATURE OF AGENT/DEPT. OF HEALTH

SAN INSP SUP FOOD 01/16 COPY TO ESTABLISHMENT SU CL