KONA KAI FUSION

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and then touched cut onion and other herbs without changing gloves and wash hands. Employee then changed gloves and wash hands Corrected On-Site

High Priority - Employee washed hands with no soap. Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cutting raw meat and then touched clean utensils without changing gloves and wash hands. After brief education, employee then changed gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut tomatoes and sweet potatoes cold held at 45F in flip top cooler. Both items stock above the chill rim. Operator removed over potion and place in freezer for quick chill. Both items transfer to unit less than 4 hours. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish stocks hot held at 121F in kitchen . Advise operator to reheat to 165F.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands in 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used as dump sink, evidence of large food particles found inside.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no employee health responsibility form.

Basic - Food stored on floor. Observed container with fish stock stored on kitchen floor. Operator removed and stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water in kitchen. Operator placed underneath running water. Corrected On-Site

High Priority - Employee washed hands with no soap. Observed employee put away dirty dishes and use hand wash sink by the triple sink, with no soap.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over unwashed plantains in two door reach in cooler. Operator removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach in cooler; sliced tomatoes (45F - Cold Holding) and Kitchen flip top(left); cooked chicken (44F - Cold Holding). As per operator foods in unit not portioned or prepared today, in unit less than 3hrs. Operator moved foods to reach in cooler for quick chill.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop behind bar not stored to dry

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed used rags placed on top of flip tops and cutting boards, not being stored in sanitizer bucket

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) At cookline mini fliptop to left of make line, cooked beef tripe (47F - Cooling). Per employee prepared on 4-29 and in unit overnight. 2) Make line right fliptop upper cooler, portioned pasta (45F - Cooling). Per employee prepared and portioned on 4-29 and in unit overnight. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw shrimp and calamari without washing hands first. Reviewed proper procedures with manager and employees. Employee washed hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hand to scoop hominy corn for plate presentation. Stopped employee before hominy on plate and reviewed proper procedures to handle ready to eat foods. Employee discarded hominy, opened new container, and used spoon. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In US reach in cooler in kitchen, container of raw trimmed beef fat non shelf above container of plantains. Manager moved fat to bottom of cooler to separate. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In mini fliptop unit at left end of make line, cartons of raw quail eggs on shelf above container of cooked beef. Employee rearranged for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) At cookline mini fliptop to left of make line, cooked beef tripe (47F - Cooling). Per employee prepared on 4-29 and in unit overnight. 2) Make line right fliptop upper cooler, portioned pasta (45F - Cooling). Per employee prepared and portioned on 4-29 and in unit overnight.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unable to answer question concerning proper cooling techniques and temperatures.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives between left fliptop and mini fliptop unit at cookline. Employee removed knives. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and vinegar by cook line not labeled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (left); cooked noodles (45F - Cold Holding); cooked pork (41-46F - Cold Holding). Observed both food items overfilled. Per operator foods not portioned or prepared today, in unit less than 4hrs. Operator portioned correctly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue cleaning substance. Unlabled. Operator labeled Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Inside employee bathroom

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken not commercially packaged stored over raw uncovered beef not plastic wrapped or protected in standing reach in freezer.. Observed shrimp not commercially packaged over opened French fries in standing freezer. Observed raw chicken not commercially packaged over French fries in standing freezer. Operator had employees start reorganization of freezer. Corrective Action Taken Warning - From follow-up inspection 2024-01-16: Observed at callback inspection same. In US upright freezer, container of individually non commercial wrapped raw steaks above open bag of french fries. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.. Observed raw prepped chicken stored on top of same container with uncovered broccoli.. Observed raw chicken stored over cooked pork in standing freezer. Observed raw swai fish stored over cooked chorizo in standing reach in cooler Observed raw chicken stored over raw uncooked beef heart and red onions in reach in cooler. Operator had employee start reorganization cooler and freezers Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-01-16: Observed at callback inspection same. In US upright cooler, container raw fish above container of bananas.Manager moved fish to bottom of cooler to properly separate. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed GENGIS CHU operator with expired Certified Food Manager date certified 3/07/2018 Warning - From follow-up inspection 2024-01-16: Observed at callback inspection same. Gengis Chu 3-7-2018 Prometric Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-01-16: Observed at callback inspection same. No chlorine test kit available. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets held together by duct tape. Warning - From follow-up inspection 2024-01-16: Observed at callback inspection same. Gaskets damaged al held with duct tape on right fliptop lower cooler. Time Extended

High Priority - Observed Employee switched from working with raw food to ready-to-eat food without washing hands. Warning

High Priority - Observed chlorine Wiping cloth sanitizer solution above 200 ppm exceeds the maximum concentration allowed. Warning

High Priority - Observed no Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed portioned raw beef stored in reach-in freezer with mussels, ice cream, salmon, in same container in reach in freezer at cook line. Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked fish in ceviche reach in cooler. Observed raw fish stored over cooked mussels in ceviche reach in cooler. Observed raw white tuna stored over onions in standing reach in cooler Observed raw seafood medley over cooked pasta in standing reach in cooler. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pasta in reach in cooler at cook line. Observed raw shrimp stored over cooked wonton in reach in cooler at cook line. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish in reach in cooler at cook line. Observed open bag of raw chicken stored over open bag of scallops in reach in freezer at cook line. Observed raw blue crabs stored over French fries in standing reach in freezer at cook line. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing gloved hands after preparation of ceviche instead of taking off gloves, washing hands and replacing with new gloves. Inspector had employee take gloves off and wash hands, then put clean gloves before prepping raw chicken. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee not washing hands, seasoning raw chicken for fryer, touching cooked chicken,, then raw shrimp, sliced cheese, noodles utensils for spices, , cross contamination in all areas. Observed no utensils in containers at reach in cooler. Inspector educated employee on cross contamination and had employee wash hands. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing bowl in hand washing sink. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area located beside 3 compartment sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, cooked pork, cooked potatoes, sweet potatoes, made more than 24 hours not date marked. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to mold cook rice into shape at cooked line. Observed no handle scoop used to dispense sweet and sour sauce in standing reach in cooler. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon in reach in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on ledge of reach in cooler in kitchen area. Repeat Violation Warning

Basic - Food stored on floor. Observed cooked chicken soup stored on floor beside stove top oven. Repeat Violation Warning

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed employee working with raw products, shrimp, chicken, beef without sanitizing surfaces, no sanitizing solution set up. Warning

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed employee working with raw shrimp, cooked chicken, raw chicken, cooked wontons, escallion, without sanitizing solution, no sanitizing solution set up. Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen area. Warning

Basic - Observed Ice scoop handle in contact with ice at front counter. Operator removed from ice. Corrected On-Site Warning

Basic - Observed No handwashing sign provided at a hand sink used by food employees in kitchen area, women's and men restroom Repeat Violation Warning

Basic - Observed Single-service articles Togo items not stored inverted or protected from contamination. Warning

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses in kitchen area. Warning

Basic - Observed Wiping cloth sanitizing solution stored on the floor beneath hand washing sink located in kitchen area. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages stored in reach in coolers with foods being served to public. Warning

Basic - Stored food not covered. Observed cooked wonton stored under raw fish uncovered in reach in cooler. Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, stored on top of shelf above microwave not labeled. Observed flour in kitchen area in containers not labeled. Operator labeled containers Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Observed raw chicken stored over raw pork in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked rice cold held at 44 degrees Fahrenheit on cookline. Operator place in refrigerator for proper storage. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked sweet potatoes stored in refrigerator. Per operator, item was cooked on 03/16/2022

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees certification expired on 01/03/2022. Employees training with Florida Restaurants and Lodging Association dated 01/04/2019.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals in kitchen area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense sauce and cooked rice . Repeat Violation

Basic - Ceiling tile missing. -Observed a ceiling tile missing in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed pork thawing at room temperature in kitchen. Operator place item under running water. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Warewashing station-Sanitizer spray bottle Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Kitchen area- frying oil- operator removed. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Above the cookline prep table . Corrected On-Site

Basic - Stored food not covered. Reach in freezer- spring rolls. Corrected On-Site