Paradise Hawaiian BBQ

Inspector's notes

Observed 3-comp sink faucet to have running water when turned completely off. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink next to ice maker without soap at time of inspection. PIC provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spam musubi hot held in case on front counter measured at 105F at time of inspection. PIC reported cooking and placing in hot hold equipment 30 minutes prior to inspection. PIC adjusted settings on equipment to maintain 135F or higher. PIC reheated spam musubi to 165°F at time of inspection before returning to hot hold equipment maintaining at least 135F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink in kitchen in a state of disrepair. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no functioning lights in dry storage area. PIC reported recent problems and service expected soon. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken stored above raw beef in walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3-compartment sink and prep sink located in kitchen not conveying sewage. Sewage observed sink basins and unable to drain. 3-compartment and prep sinks were observed to be unusable due to sewage. Sewage must be properly conveyed at all times and waste lines must be maintained to accommodate use of sink fixtures draining to them. Repair drainage immediately such that waste water is properly conveyed. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed PIC wash spatula at 3-compartment sink with no proper sanitization. 3-compartment sink is not conveying sewage properly, unable to drain sanitizer compartment to be filled with new sanitizer. Observed PIC sanitized spatula by running it under sanitizer dispenser for a few seconds and store item as clean. Establishment observed equipped with no means of warewashing due to 3-compartment sink not conveying sewage. Establishment is not equipped with alternative means of warewashing. Discussed proper sanitization requirements at time of inspection. Fix conditions immediately to ensure establishment is equipped with means of warewashing. Corrective Action: Correct at once.

Inspector's notes

Observed 3-compartment sink and prep sink located in kitchen not conveying sewage. Sewage observed sink basins and unable to drain. 3-compartment and prep sinks were observed to be unusable due to sewage. Sewage must be properly conveyed at all times and waste lines must be maintained to accommodate use of sink fixtures draining to them. Repair drainage immediately such that waste water is properly conveyed. Corrective Action: Correct at once.

Inspector's notes

Observed employee dredge pork in raw egg wash and place it on the grill. Once it was cooked the employee took it off of the grill and touched the cooked pork with the same gloves to cut it. Informed employee that when working with raw animal product, hands must be washed, and new gloves must be dawned prior to handling cooked/RTE products. Once instructed to wash hands, the employee washed the outside of their gloves in the three-compartment sink. Informed employee that gloves need to be removed before hand washing and that hand washing must only occur in the hand sink. Employee removed gloves and properly washed their hands in the hand sink and dawned new gloves at time of inspection. Instructed employee to discard the pork and make a new one. Pork was discarded at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of raw chicken stored above raw beef in the walk in. Informed PIC that raw animal proteins must be stored according to final cooking temperature. PIC properly stored the raw animal proteins according to final cooking temperature at time of inspection. Provided PIC with the food storage chart via email. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cooked beef with the lid on top cooling in the bottom of the cold holding unit at 67*F. PIC informed that it was cooked about 2 hours prior. Informed PIC that all items cooling need to be left uncovered so that cooling can help be facilitated. PIC removed the lid at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of raw beef stored on the floor of the walk-in. Informed PIC that food must always be stored at least 6-inches off of the ground. The food was removed from the ground and properly stored at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils stored in a hot well with water at 97*F. Informed PIC that the water for in-use utensils needs to be at least 135*F. PIC turned up the heat for the well at time of inspection. Discussed with PIC that the hot well should be placed on 'hot' instead of 'warm'. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed cooked chicken, cooked beef patties and cooked beef measured 118-125'F on grilltop. PIC stated food items were made less than an hour prior and is expected to be sold out soon. Suggested time as control for items in question since it would benefit establishment's operations and needs. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed macaroni and cheese salad, in-house made kimchi and cooked cabbage with no datemarking in walk-in unit. PIC stated macaroni and cheese salad was cooked on 01/20, and, kimchi and cabbage were prepped on 01/18. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils in hot well, water measured 66'F. PIC stated they had forgot to turn hot-well on. Observed ice scoop with handle in contact with food in ice machine at time of inspection. PIC was instructed to wash hands, don gloves and remove ice scoop to be washed and sanitized at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in door not closing properly or self-latching. Also observed gasket of walk-in door to be in minor disrepair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.