Aloha Kine Grinds

Inspector's notes

Observed wet towel used for hand drying. Discussed with the person in charge that only continuous towel system that supplies user with clean towel; shall be used, heated-air hand drying device; or hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Operator corrected by providing paper towel at time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no current commissary agreement at time of the inspection. Discussed Mobile food establishments shall provide a commissary agreement to the Department upon request, at permit issuance or renewal, and as a part of the documents submitted during plan review for a new permit. Per owner, the commissary agreement will be email to the inspector. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed wet towel used for hand drying. Discussed with the person in charge that only continuous towel system that supplies user with clean towel; shall be used, heated-air hand drying device; or hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Operator corrected by providing paper towel at time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no current commissary agreement at time of the inspection. Discussed Mobile food establishments shall provide a commissary agreement to the Department upon request, at permit issuance or renewal, and as a part of the documents submitted during plan review for a new permit. Per owner, the commissary agreement will be email to the inspector. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked rice in a bucket with internal temperature 107 degrees and cooked chickens sitting in a white container with internal temperature of 98-108 degrees F. Per the operator, the rice was cooked two hours prior to the inspection, and the chickens were cooked 30 minutes prior to this inspection. Discussed with operator that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Operator corrected by using time as control for all TCS items. Also discussed time as control policy with operator. Corrective Action: Corrected at time of inspection.