RAFIKI TIKI BAR & GRILL LLC

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (53F - Cold Holding) on the prep table ; boiled eggs (55F - Cold Holding); liquid eggs (62F - Cold Holding); ham (53F - Cold Holding); pico (45F - Cold Holding); cooked onions (45F - Cold Holding); lto (45F - Cold Holding); cooked peppers (45F - Cold Holding); salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) in cooler #1 and #2 at cook line All foods not prepared or portioned today; food out of temperature for approximately 2 hours; foods moved to walk-in cooler; -

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (53F - Cold Holding) on the prep table ; boiled eggs (55F - Cold Holding); liquid eggs (62F - Cold Holding); ham (53F - Cold Holding); pico (45F - Cold Holding); cooked onions (45F - Cold Holding); lto (45F - Cold Holding); cooked peppers (45F - Cold Holding); salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) in cooler #1 and #2 at cook line All foods not prepared or portioned today; food out of temperature for approximately 2 hours; foods moved to walk-in cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-20: Chicken 43 F Beef 43 F Cooked chicken 43 F Pico de Gallo 43 F Cooler #2 at cook line Boiled eggs 50 cooked pasta 50 F Cold holding not prepared or portioned ed today ; cooler #2 food placed in ice ; food out of temperature for 2 hours; **Admin Complaint** **Corrective Action Taken**

High Priority

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2026-02-20: **Time Extended**

Intermediate