KAMI POKE

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 on top of beef inside reach in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp cold holding for less than 4 hours during time of inspection. Operator placed shrimp inside walk in cooler during time of inspection. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Observed container of bean sprouts stored in floor inside walk in cooler.

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

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign inside men and women's bathroom.

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 out of its original packaging stored on top of beef in freezer. Operator properly placed chicken during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food item cold holding less than 4 hours: Shrimp 47F. Operator placed shrimp inside walk in cooler during time of inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork sitting in water to thaw. Operator placed pork under running water during time of inspection. Corrected On-Site

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 - Spray bottle containing toxic substance not labeled. Observed bottle of sanitizer without a label.

Basic - Food stored on floor. Observed oil stored on floor next to three compartment sink.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink at front counter.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelving with rust inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lomein 50°F in walk in cooler, per owner placed 2 hours ago, owner placed in ice bath. Corrective Action Taken

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard in floor near fryers.

Basic - Current Hotel and Restaurant license not displayed. Observed 6/1/24. Owner printed during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed clam shell containers stored upright near handwashing sink in rear of kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor, front line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried rice in walk in cooler held over night 46F.

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. Observed employee cutting onions for storage no gloves.

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored in non food grade bags in reach in freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cut tuna, use wet wiping cloth to clean cutting board, touch cell phone with out washing hands or changing gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried rice in walk in cooler held over night 46F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 56F in expo cooler front line, per manager held over 24 hours.

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed kami roll , rainbow Naruto roll, and dragon roll, and adventure island roll on menu that included crabmeat but using imitation crab. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink on front line with food debris in it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hws near 3 compartment sink. Manager replaced 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 pasta in walk in cooler no date mark, per manager in cooler over 24 hours.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tanks not secured under sink in kitchen. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor near fryer and oven.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs stored on hand wash sink.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cold holding unit on front line not keeping food cold, temp is 60F.

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 yellow fish tuna thawing in packaging in expo cooler on front line.

Basic - Current Hotel and Restaurant license not displayed. Manager printed current license. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone near cutting board front line.

Basic - Food stored on floor. Observed cooking oil stored on floor near employee entrance and soy sauce in walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryer with grease and food debris.

Basic - Stored food not covered. Observed frozen steak not covered in stand up reach in cooler. Manager covered during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen area soiled with grease and food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in use cutting board.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used as a scoop inside flour across from sushi station.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks unsecured under hand washing sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls stored left of hand washing sink stored upright.

Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed utensils in box stored right of soda machine unprotected.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching rice across from the sushi station.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed wet plastic plates stored left of hand washing sink.

Basic - Stored food not covered. Observed onions and cabbage uncovered in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon inside hand washing sink across from fryers.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory for manager. Manager posted customer advisory. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed plates stored upright next to hand washing sink. Plates exposed to splash.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cooking oil stored on floor in front of fryers. Manager removed cooking oil from the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between two reach in coolers across from fryers. Manager removed knife. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near kitchen enter eve missing paper towels. Manager corrected when notified. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Pressurized tank for soda machine stored under hand wash sink In the kitchen not secured.

Basic - Food stored on floor. Chicken wings stored on the floor in walk in cooler. Manager corrected when notified. Corrected On-Site