ISLAND FIN POKE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees putting away boxes in back kitchen area and then began engaged in food preparation without first washing their hands. Discussed and educated employees on proper hand washing procedures when beginning a new/different task. Corrective Action Taken

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from restroom and began engaged in bagging food without washing hands. Educated employee on hand washing procedures when re-entering the kitchen from using the restroom. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 2/1/2024.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Togarashi sauce container unlabeled in reach in cooler near three compartment sink. Employee labeled 2/27/24. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine Ice chute in dinning room soiled with white substance.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on clean dish Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler in back area. Repeat Violation

Basic - Stored food not covered. Ahi tuna thawing in containers on storage rack not covered. Employee put lids on containers. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started preparing foods no hand wash. Employee educated. Employee washed hands. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Educated employee and provided informational marterials.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on self service soda machine soiled with debris. Employee removed and cleaned soda nozzles. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner in mop sink area. Employee labeled glass cleaner. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on self service iPods machine soiled with mold like debris.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal food in reach in cooler over sauces to be served to the public. Employee removed foods. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack.employee moved pans to dry properly. Corrected On-Site

Basic - Equipment in poor repair. Reach in deli cooler front doors rusted. Gaskets on deli reach in cooler torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed and printed license at time of inspection Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y-split valve added with missing vacuum breaker

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 0ppm) Corrected to 200 ppm during time of inspection. Corrected On-Site