POKE ISLAND

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tapioca pearls (84F - Hot Holding) in the kitchen. The operator stated the pearls had been held for approximately 1 hour. The operator added the pearls to an existing time as public health control form. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/1/2025.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop was stored in 74F standing water. The operator removed the scoop from the standing water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with black mold like substance on it. Observed Operator throw away cutting board. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in powder drink mix with handle down. Observed operator put scoop with handle up. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed container of mop stored in mop bucket, not hung up to dry. Observed operator hanging up mop properly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler, in kitchen, prepped salmon with no date marking.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside microwave, soiled with dried on food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on reach in cooler on make line, soiled gaskets.

Basic - Working containers of food removed from original container not identified by common name. Observed possibly coco puffs in a container without identifying label, on storage shelf across from tea/coffee urn in kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (45F - Cooling) in the reach in cooler in the kitchen. The operator stated the rice was cooked the day prior. The operator discarded the rice. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (45F - Cooling) in the reach in cooler in the kitchen. The operator stated the rice was cooked the day prior. The operator discarded the rice. Corrected On-Site

Intermediate - Spray bottles containing toxic substance not labeled on a storage rack in the kitchen. The operator labeled the spray bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cups with no handles used as scoops for rice and sesame seeds in the kitchen. The operator removed the plastic cups. Corrected On-Site

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 thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna. Corrected On-Site

Basic - - From initial inspection : Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning Priority: Basic - From follow-up inspection 2023-11-08: Operator in the process of repairing the restroom doors. Time Extended

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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. Operator completed the document during inspection. Corrected On-Site