MAKAI HAWAIIAN BBQ receives B in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   The person-in-charge (PIC) does not have any knowledge or awareness of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   The person-in-charge (PIC) does not have any knowledge or awareness of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Employee health reporting

   Item 2-2A ↗

   The facility does not have signed employee health reporting agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Inspector’s full note +

   Code .03(2)(o)

   The facility does not have signed employee health reporting agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
3. 03

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed a cup of soda with no lid or straw on a prep surface in the kitchen. Observed a single-use cup from another facility with a lid and straw on a prep surface. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Cups were discarded.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed a cup of soda with no lid or straw on a prep surface in the kitchen. Observed a single-use cup from another facility with a lid and straw on a prep surface. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Cups were discarded.

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   Observed a metal scrubber and pots stored in the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Metal scrubber and pots were removed.

   Inspector’s full note +

   Code .06(2)(o)

   Observed a metal scrubber and pots stored in the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Metal scrubber and pots were removed.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   The facility's bleach is not effective against norovirus per the EPA list G. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note +

   Code .03(6)

   The facility's bleach is not effective against norovirus per the EPA list G. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
6. 06

   Toxic substance storage and use

   Item 8-2B ↗

   The facility has cans of Raid stored in the kitchen. Raid is for residential use only. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority.

   Inspector’s full note +

   Code .07(6)(e)

   The facility has cans of Raid stored in the kitchen. Raid is for residential use only. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
7. 07

   Food storage and contamination

   Item 12A ↗

   Observed buckets of flour, breading, and seasoning stored on the kitchen floor. Observed sauces stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Inspector’s full note +

   Code .04(4)(q)

   Observed buckets of flour, breading, and seasoning stored on the kitchen floor. Observed sauces stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
8. 08

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple wet wiping cloths stored on prep surfaces throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in sanitizer.

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple wet wiping cloths stored on prep surfaces throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in sanitizer.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
9. 09

   Required permits and notices

   Item 13A ↗

   The facility has an inspection report from a different facility posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

   Inspector’s full note +

   Code .02(1)(d)

   The facility has an inspection report from a different facility posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
10. 10

    Utensil storage

    Item 14A ↗

    Observed a cup being used to scoop flour. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used…

    Inspector’s full note +

    Code .04(4)(k)

    Observed a cup being used to scoop flour. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The cup was removed from the flour and replaced with a scoop.

    Official report · Item 14A ↗
    No correction or repeat marker recorded.
11. 11

    Utensil storage

    Item 14A ↗

    Observed spatula stored in water held below 135°F (57°C). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the…

    Inspector’s full note +

    Code .04(4)(k)

    Observed spatula stored in water held below 135°F (57°C). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The spatula was washed, rinsed, sanitized, and stored dry.

    Official report · Item 14A ↗
    No correction or repeat marker recorded.
12. 12

    Single-use article storage and use

    Item 14C ↗

    Observed a soy sauce bucket being reused for a different sauce. Single-service and single-use articles may not be reused. (C)

    Inspector’s full note +

    Code .05(6)(r)

    Observed a soy sauce bucket being reused for a different sauce. Single-service and single-use articles may not be reused. (C)

    Official report · Item 14C ↗
    No correction or repeat marker recorded.
13. 13

    Equipment design and condition

    Item 15A ↗

    Observed cardboard being used as lining for multiple shelves throughout the facility. Observed prep surfaces covered with plastic wrap. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Cardboard and plastic wrap were removed.

    Inspector’s full note +

    Code .05(1)(i)

    Observed cardboard being used as lining for multiple shelves throughout the facility. Observed prep surfaces covered with plastic wrap. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Cardboard and plastic wrap were removed.

    Official report · Item 15A ↗
    No correction or repeat marker recorded.
14. 14

    Warewashing facilities and test strips

    Item 15B ↗

    The facility does not have any test strips to test the concentration of sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

    Inspector’s full note +

    Code .05(3)(h),(i)

    The facility does not have any test strips to test the concentration of sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

    Official report · Item 15B ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.