HELLO HILO

Observed improper cooling methods used. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Corrective Actions: PIC educated on responsibility to monitor cooling methods.

PIC was unable to provide signed copies of employee health agreements. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Corrective Actions: EHS provided blank copy of employee health agreement and explained importance of maintaining records of these documents.

Observed plastic water bottles and disposable cups without lids stored in food prep areas. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: PIC voluntarily discarded all water bottles and cups.

Observed lomi tomato salsa to be cooling while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC uncovered lomi tomato salsa and placed bags of ice on top to facilitate rapid cooling. See temperature log for cooling curve.

Observed wash and rinse temp gauges on high temp dish machine to be in disrepair. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrective Actions: PIC to call Ecolab to service dish machine gauges.

PIC was unable to provide irreversible thermometer for high temp dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Corrective Actions: PIC to obtain irreversible thermometer to use for dish machine.

Observed employees handling food without proper hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC stated that they will instruct all employees to wear a form of hair restraint.

Observed several gaskets and reach-in coolers to have a build up of food debris.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC will have all gaskets and reach in coolers cleaned at COB.

Observed there to be raw bacon stored with ready-to-eat food, in the one of the cooler drawers and in one of the reach-in coolers. Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented.

COS: PIC placed raw bacon under the ready-to-eat foods in the cooler drawer and reach-in cooler. PIC also rearranged the food in the walk-in to ensure proper food order is maintained and no cross-contamination could occur.

Observed sink and surface sanitizer solution to be out of concentration when PIC tested the solution with the testing kit.

When tested sanitizer should be within the proper concentration according to the testing kit used. This establishment uses sink and surface, therefore they provided the testing kit for this inspection.

Note: PIC voluntarily remade the sanitizer solution; when tested it was within the proper concentration.

Observed hot water temperature in the women's restroom to be between 79F-80F.

The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment.

Note: PIC stated the faucets were just changed. PIC called maintenance and had hand sink fixed and it would reach the proper temperature of 100F when tested with thermometer.

Observed several food containers to be stored stacked on top of each other causing wet nesting.

Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food.

Note: PIC rearranged food containers so that they may dry properly during inspection.

Observed several gaskets and reach-in coolers to have a build up of food debris.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Note: PIC will have all gaskets and reach in coolers cleaned at COB.

Observed food employees handling food without proper hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Note: PIC told employees to move to station that did not require food handling.

Observed food employees actively handling food with bracelets. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: Employee removed bracelets and washed their hands.

Observed food items in walk in cooler placed less than 6 inches above ground and on floor. food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: PIC was educated on proper storage and moved items on shelving.

Observed employees involved in food preparation with no hair restraints and wrist watches. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Restraints were placed on and watches were removed.