Ono Hawaiian BBQ

Inspector's notes

Observed an employee that was grilling chicken at a flat-top griddle. The employee was observed grabbing raw chicken with a gloved hand from a prep unit, placing chicken breasts onto the flat-top and then was observed removing their gloves, grabbing clean gloves and then handling a clean set of tongs to flip and move other meat on the griddle. Discussed with PIC that anytime gloves are changed or contamination to the hands occurs, that hands must be washed prior. 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 several dishes stored as clean at the clean dishes rack with visible water still trapped between the nested dishes. The dishes were separated so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwashing sink nearest to the 3-compartment sink that has extremely low water flow. Discussed with person in charge to repair the handwashing sink water pressure. The PIC will have the sink repaired. 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.