POKE MAHI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front counter, spicy tuna (49F - Cold Holding); raw tuna (44F - Cold Holding); raw salmon (44F - Cold Holding). Overstated foods were moved to cold holding unit less than an hour prior to inspection. Operator added ice to food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection, bottles were placed inside hand washing sink near three compartment sink. Crates and boxes were blocking hand washing sink. Operator cleared items for easy access to hand washing sink. Corrected On-Site

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Around Three compartment sink. Warning - From follow-up inspection 2025-03-25: Time Extended

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. Provided forms for operator, and employees on duty filled out forms. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom. 3-24-23 Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Near triple sink, cove molding in disrepair

Basic - Employee with no hair restraint while engaging in food preparation. 3-24-23 Repeat Violation

Basic - Food stored on floor. Near triple sink, two bags of brown rice being stored on the floor.

Basic - Time/temperature control for safety food thawed in an improper manner. kitchen prep area, tuna being thawed without running water on prep table.

Basic - Unsealed concrete floor in food preparation, food storage, ware washing area or bathroom. In front kitchen area, restrooms, hallways and kitchen prep areas. 3-24-23 Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area near ice machine, and behind rice cookers in kitchen

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 preparing salsa in kitchen with bare hands for future use with no additional heat added. After discussion, employee donned gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in refrigerator in kitchen, raw tuna stored over edamame. 5-24-22 Repeat Violation Admin Complaint

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. In kitchen reach in freezer, portioned raw chicken stored over edamame. Discussed location of foods after opening commercial packaging with operator.

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom. 9-20-24 Repeat Violation

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. In kitchen reach in, thawed tuna and salmon not opened. Discussed procedures and importance with operator.

Basic - Employee with no hair restraint while engaging in food preparation. Two employees handling food with no hair restraint

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Frozen cubed salmon which is served raw, has farm raised designation, but not pellet fed. Per discussion operator is contacting supplier to supply documentation.

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shrimp and salmon stored with cooked pork ribs in double door refrigerator in prep area

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens Restroom door not self closing

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items, lotion, perfume, vitamins in back prep area near double door freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for quinoa, and hot holding foods in standing water at front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw fish is stored over ready to eat foods. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the ice machine.

Intermediate - Identity of food or food product misrepresented. On the paper menu and on the screen behind the counter, crab meat is offered, imitation crab meat is what is served. Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2021-09-17: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation Warning - From follow-up inspection 2021-09-17: Time Extended