WIRI WIRI RESTAURANT

4 findings recorded on Jul 14, 2026. 3 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed bucket inside main hand-washing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed bucket inside main hand-washing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: Item was moved to the vegetable sink. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surfaces: cleaned & sanitized

   Observed staff member washing dishes with no sanitizing solution prepared. The owner stated they needed to purchase more tablets; however, an approved disinfectant bleach is available and can be used to prepare a proper sanitizing solution.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed staff member washing dishes with no sanitizing solution prepared. The owner stated they needed to purchase more tablets; however, an approved disinfectant bleach is available and can be used to prepare a proper sanitizing solution. CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution 50-100 ppm. COS: I educated the staff member on proper wash–rinse–sanitize procedures, including how to correctly use chlorine test strips and maintain the required sanitizer concentration to remain in compliance. Chlorine 100ppm at 3-compartment sink. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 6-2 ↗

   Proper date marking and disposition

   Observed cooked noodles, unprepared raw shrimp, cooked meats, and other items inside the reach in cooler held more than 24 hours with., no date marking. CA: Refrigerated, ready-to-eat TCS foods held more than 24 hours must be date-marked and used, sold, or discarded within 7 days at 41°F or below, with the day of preparation counted as Day 1.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed cooked noodles, unprepared raw shrimp, cooked meats, and other items inside the reach in cooler held more than 24 hours with., no date marking. CA: Refrigerated, ready-to-eat TCS foods held more than 24 hours must be date-marked and used, sold, or discarded within 7 days at 41°F or below, with the day of preparation counted as Day 1. For commercially processed TCS foods held more than 24 hours, the container must be date-marked when opened, with Day 1 counted as the day the container is opened, not exceeding the manufacturer’s use-by date. New Violation. Correct By: 07/20/2026

   Official report · Item 6-2 ↗

   Correction status not recorded

   Correct by Jul 20, 2026

Correction status comes from the dated report. Later changes may not be recorded here.