ROKA HULA

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit....chicken breast thick side 140-145F, thin side 165a¿¿171F . Employee removed to broiler to cooked properly. Chicken breast cooked 205F Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee grabbed 1 piece of slice fish . Employee discarded food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above sauce , sweet potatoes in walk in cooler. Raw shell eggs with washed vegetables in reach in drawer at kitchen. Chef properly stored. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese butter 63F sushi station . Food not prepped or portioned today , food being held more than 4 hours...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding mushrooms 119F, pulled chicken 130F in Alto Shame at kitchen food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese butter 63F sushi station . Food not prepped or portioned today , food being held more than 4 hours. Stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding mushrooms 119F, pulled chicken 130F in Alto Shame at kitchen food being held more than 4 hours . Stop sale issue . Employee

Intermediate - No soap provided at handwash sink...couple handwashing sink at bar . Employee provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... Birra Consumme wrong shelf life date over 7 days . Chef changed date marked. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handle soiled utensils and then handled cleaned plate to move away . Dishwasher washed hands after discussion. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...provided regular waterproof thermometer which is not provided proper temperature to sanitize utensils

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line , expo line . Employee provided. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...Manager displayed on wall at time of inspection. Corrected On-Site

Basic - Food stored on floor....multiple boxes on the floor at walk in freezer . Employee properly stored. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at cook line .