MAKAI HAWAIIAN BBQ

Inspection item: Inspection item 2-2D

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.

Inspection item: Inspection item 2-2E

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)

Inspection item: Inspection item 8-2B

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.

Inspection item: Inspection item 12A

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)

Inspection item: Inspection item 12C

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.

Inspection item: Inspection item 13A

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)

Inspection item: Inspection item 14A

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.

Inspection item: Inspection item 14A

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.

Inspection item: Inspection item 14C

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)

Inspection item: Inspection item 15A

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.

Inspection item: Inspection item 15B

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)