Aloha Kitchen

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee cleaning put on gloves to handle food without washing hands. Manager had employee wash hands.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked chicken in hot box at 117-128*F internally. Manager stated it had been prepared less than an hour ago and reheated it to above 165*F. Cooked rice spam rolls held in hot display case at 124-130*F internally. Manager stated they had been under temperature control in the case four hours. Embargoed, manager discarded.

Inspector's notes

Corrective Action: Corrected at time of inspection. Chlorine in in-use 3 comp sink at 200 ppm.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Cove base has been removed along parts of the walls. Please replace.

Inspector's notes

The digital menu had a consumer warning without an asterisk next to it at the bottom of the menu/sign. There were also a couple of items on the menu that were missing the asterisks. Person in charge (PIC) was able to update the digital menu at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a Spray bottle with cleaner in it that did not have a label on it. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of dust and food debris on the ceiling tiles and vents above food prep and cooking areas. There is also a ceiling tile in the kitchen above the food prep that is not smooth and easily cleanable. Discussed with person in charge (PIC) the contamination risk is the debris falls over food. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed that the cold-water handle at the mop sink was broken. Was not able to verify backflow protection there as well. Person in charge (PIC) will contact plumber to repair the system at the mop sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label. Person in charge (PIC) stated it was degreaser. Discussed with PIC that all cleaners need to have a label to help reduce chemical contamination risk. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. There was no CFPM on duty at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of Raid bug spray being stored under a table/bottom shelf near prep table. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Person in charge (PIC) removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Core-5-501.115, C: Maintaining Refuse Areas and Enclosures Observed debris and liquid build up near dumpster of facility. Discussed with PIC that dumpster must be maintained by facility. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed macaroni (55 F) being cooled in deep pans. Discussed with PIC that shallow pans must be used with cooling. Macaroni was moved to shallow pans. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed chicken in hot holding unit holding 120 F, per PIC chicken was placed 1 hour prior. Discussed that the hot holding minimum temperature is 135 F. Chicken was reheated properly to hot hold. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cake with house made cream cheese frosting holding 46 F in beverage fridge holding 48 F. Discussed with PIC that beverage fridges are not meant for holding food. Cakes were moved to fridge holding 41 F. Correct By: Corrected At Time Of Inspection