Lomi Poki & Grilled

Inspector's notes

Observed containers of cooked breaded shrimp at 44*F to 49*F and cooked chicken at 80*F in the top part of the sandwich prep table measured with a probing thermometer. Per person in charge (PIC) the items were cooked and placed in the unit approximately 2 hours for the shrimp and 1 hour for the chicken prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed that sandwich prep tables are designed for cold holding food at 41*F and are not approved as adequate refrigeration to be used to cool down the cooked foods to 41*F. PIC took the containers of cooked breaded shrimp and cooked chicken to the walk-in to properly cool at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed containers of raw marinaded chicken and marinaded beef in the bottom of the prep table, probing thermometer read 46*F to 49*F at the center of the containers. Per PIC the containers of raw beef and chicken were prepped less than an hour prior to inspection and placed in the sandwich prep table. Discussed with person in charge (PIC) TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed that sandwich prep tables are designed for cold holding food at 41*F and are not designed to cool foods down to 41*F. PIC took the containers of raw chicken and beef to the walk-in to properly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dried foods, grains and seasonings with the scoops stored in the product without a handle and using plastic deli containers. Discussed with PIC to store the scoop outside of the food or store the scoop in the food with a handle stored upright. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed several single use containers with and without labels that are storing different foods. Discussed with PIC to discontinue the reuse of single use food containers as they are not designed to be washed and reused for food products including seasoning and vegetables. Discussed with PIC to replace the single use containers with food safe reusable containers by next routine inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at time of inspection in the facility. Discussed with the Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed dried foods and sauces with the scoops stored in the product without a handle and using plastic deli containers. Discussed with PIC to store the scoop outside of the food or store the scoop in the food with a handle stored upright. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed several single use containers with and without labels that are storing different foods. Discussed with PIC to discontinue the reuse of single use food containers as they are not designed to be washed and reused for food products including seasoning and vegetables. Discussed with PIC to replace the single use containers with food safe reusable containers by next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at time of inspection in the facility. Discussed with the Person in Charge (PIC) 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 several dried foods and sauces either with the handle of the scoop stored in the product and touching the food or the scoop being stored in the product and without a handle and using plastic deli containers. Discussed with PIC to store the scoop outside of the food or store the scoop in the food with the handle upright. PIC started to remove the scoops at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several single use containers with and without labels that are storing different foods. Discussed with PIC to discontinue the reuse of single use food containers as they are not designed to be washed and reused for food products. Discussed with PIC to replace the single use containers with food safe reusable containers by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-3-501.13, C: Thawing >>>Observed in the walk-in cooked imitation crab in reduced oxygen packaging (ROP) completely thawed and some in the process of thawing. The packages state to keep frozen and remove from package to thaw in refrigeration. Discussed with Person in Charge (PIC) fish must be removed from ROP prior to thawing or immediately upon completion of thawing. PIC removed from packaging at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed plastic food containers being stored in buckets of sauces in walk-in. Plastic food containers did not have designated handles and edges of containers were in contact with sauces. Had PIC remove containers from sauces. Utensils must be stored in a way to prevent contamination of food. Correct By: Corrected At Time Of Inspection