BIG ISLAND POKE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen

Basic - Bowl or other container with no handle used to dispense food. Observed plastic food container in bulk dry quinoa. Operator removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen

Basic - Floor tiles missing and/or in disrepair. Laminate floor missing around togo windows

Basic - Floors not constructed to be easily cleanable. Tiles missing around drain and togo windows

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados cut with stickers still on.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at beginning of inspection krab 53f at 2:00pm 40f at 2:32pm, diced tomatoes 53f at 2:00pm 42f at 2:32pm, salmon 48f at 2:00pm 40 at 2:32pm. Operator filled holding pan with extra ice during inspection. Food was within acceptable temperature range. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Tiles in storage not easily cleanable in storage room

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed tiles damaged in storage room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on prep table. Operator removed during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sign not easily seen for hand wash sink in kitchen. Operator hang new signs during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Observed shelf in storage holding food pans not sealed or easily cleanable. Operator removed during inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Management spoke to employee Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed copy to operator Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator in back room

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Beaded bracelet Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards - From follow-up inspection 2022-03-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2022-03-09: Time Extended