HAWAII GRILL AND SUSHI

High Priority - Non-food grade paper/paper towel used as liner for food container. Lining celery in make table at front counter Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over sauce in reach in cooler under front counter make table Raw chicken over produce in stainless steel reach in cooler Operator moved raw products Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For sushi rice at front counter - out for 1 hour per operator Operator added time marking Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dry ingredients inside of sink

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Precooked eggs on top shelf of stainless steel reach in cooler

Basic - Food stored on floor. Fryer oil cases in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline at front counter Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Holding carrots in reach in cooler under make table closest to register

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cucumbers in reach in cooler under make table next to grill Raw salmon over mayonnaise tubs in reach in cooler near entrance to kitchen Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yuen issued 1-16-20

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice in back storage area Emailed operator time plan paperwork

Basic - Bowl or other container with no handle used to dispense food. In bowl of breading near dry storage

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler under make table closest to register

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near prep table in kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline Operator placed in sanitizer bucket Corrected On-Site

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp tempura,cut scallions and shredded carrots stored on top of paper towel lined containers throughout facility - From follow-up inspection 2025-04-14: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole salmon fillet on flat pan stored on top of sauces at reach in cooler in kitchen Raw shrimp stored over cooked rice at reach in cooler in kitchen - From follow-up inspection 2025-04-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink has miscellaneous items in the sink - From follow-up inspection 2025-04-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chemical in clear bottle under hand washing sink at cooks line - From follow-up inspection 2025-04-14: Time Extended

Basic - - From initial inspection : Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed operator engaged in food prep with hair pulled back but without a hat,hairnet or headband - From follow-up inspection 2025-04-14: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Container of soy sauce stored on floor by register - From follow-up inspection 2025-04-14: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Panko under table by fryers - From follow-up inspection 2025-04-14: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Salmon and green onions stored in containers lined with paper towels at front line

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink has miscellaneous items in the sink

Intermediate - Spray bottle containing toxic substance not labeled. Yellowish chemical in spray bottle not labeled at front line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by back door

Basic - Working containers of food removed from original container not identified by common name. Cornstarch in containers not labeled at front counter

High Priority - Container of medicine improperly stored. 2 bottles of medicine (advil and another med) on shelf over hot pots in kitchen Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at 3 bin sink area blocked with items in sink basin.

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. Had employee date and sign while on site. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at 3 bin sink area heavily soiled including sink basin and surrounding area. Various shelving throughout facility heavily soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in all units heavily soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at rear kitchen prep area heavily soiled. Wall at handwash sinks heavily soiled.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corrected On-Site

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. Chicken over pork and salmon reach in upright freezer

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 400+. Corrected to 75 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cups stored in sink by triple sink Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Cup used in tempura powder Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Food stored on floor. Frying oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of 2 door reach in cooler

Basic - Standing water in bottom of reach-in-cooler. Vegetable sushi cooler

High Priority - Container of medicine improperly stored. Meds over soups in back kitchen. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked rice and peeled and washed carrots. 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 - 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.

Basic - Bowl or other container with no handle used to dispense food. Container in bulk rice.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Exhaust in restroom.

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 bin sink edges and basin heavily soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen yellowfin tuna thawing ambient air.

Basic - Walls throughout back kitchen heavily soiled.soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. degrees Fahrenheit Cut salmon 48-50f at front counter. Advised rapid chill to 41f or colder. Manager moved to colder unit to rapid chill. New temp after chill 41f,

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by 3 bin sink blocked by items piled in front of it. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Top of chest freezer, prep tables and other areas heavily soiled. Handwash sink in kitchen are moderately soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls throughout kitchen especially behind 3 bin and handwash sink soiled with black substance.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

High Priority - Nonfood-grade containers used for food storage - direct contact with food.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Takes too long

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White reach in freezer gaskets and around.