HAWAII BBQ SEAFOOD & GRILL

High Priority - Dented/rusted cans present. See stop sale. -3 cans of oyster sauce dented at seam and not segregated from food for public in dry storage area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shelled eggs stored over onions in walk-in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked vegetables (115F - Hot Holding) on 4 burner stove at far end of cook line. Inspector advised manager to reheat to 165 F for 15 seconds and hold at 135 F or higher

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. Inspector printed copy of Big 6 Foodborne Illnesses for operator

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. -No written plan available. Provided hard copy to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener on drying rack in dish area soiled with food debris Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand washing station to the right of fryers at front of cook line

Intermediate - No soap provided at handwash sink. -Hand washing station next to mop sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler: -Macaroni salad prepared on 11/12 not date marked -Open jug of milk opened more than 24 hours not date marked

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Interior of ice machine soiled Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Bowl with no handle in large bin of rice next to prep table across from wok Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -Tanks next to ice machine in dishwashing area not secured

Basic - Cardboard box used as garbage container. -Cardboard box in dishwashing area used to store trash

Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on triple door reach-in cooler across from flat top grill

Basic - Damaged/spoiled/recalled food not properly segregated. -3 cans of oyster sauce dented at seam and not segregated from food for public in dry storage area

Basic - Employee eating while preparing food. -Employee had plate of fish on cook line being consumed while preparing food for public

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Plate of employee pizza unmarked and not segregated from food to be served to the public in walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphone on top of reach-in cooler next to blender

Basic - Employee with no hair restraint while engaging in food preparation. -Multiple employees preparing orders with no hair restraint

Basic - Equipment in poor repair. -Cover for condenser missing on ice machine

Basic - Food stored on floor. -Bucket of soy sauce stored on floor on cook line across from flat top grill, also walk-in cooler and storage area near ice machine. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife between equipment on side of reach-in cooler next to rice cooker, across from wok. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handle in food in sugar container next to ice machine -Handle in food of raw chicken in reach-in cooler Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. -Wet wiping cloth under cutting board on prep table next to walk-in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Food debris buildup on stovetop

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in reach-in cooler across from flat top grill soiled with grease and food debris Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. -Togo containers stored above reach-in cooler not inverted for protection

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloth stored on prep table next to rice cooker not stored in sanitizing solution -Wet cloth stored on top of cutting board of triple door reach-in cooler not stored in sanitizing solution

Portable fire extinguisher missing from its designated location. For reporting purposes only. -Extinguisher on floor near back door

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-06-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled. Warning - From follow-up inspection 2023-06-09: Cutting boards soiled. Time Extended

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 2023-06-09: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-06-09: Time Extended

Basic - - From initial inspection : Basic - Floor drains soiled/has accumulation of debris. Repeat Violation Warning - From follow-up inspection 2023-06-09: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Multiple buckets of cut vegetables on floor in walk in cooler. Multiple meat items on floor in walk in freezer. Repeat Violation Warning - From follow-up inspection 2023-06-09: Meats on floor in freezer. Sauces on floor in walk in cooler Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice in container with standing water 82F. Manager removed water. Corrected On-Site Warning - From follow-up inspection 2023-06-09: Utensils stored in water. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stovetop soiled. Repeat Violation Warning - From follow-up inspection 2023-06-09: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2023-06-09: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 50ppm. Corrected On-Site Warning - From follow-up inspection 2023-06-09: No sanitizer bucket set up this visit. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of oyster sauce. Manager segregated cans. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at register handling cards, did not wash hands before beginning to prepare food. Discussed with manager.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at front kitchen. Hot water does not have enough pressure to wash hands and is less than 100F.

Basic - Bowl used to dispense sugar and rice. Manager removed bowls. Corrected On-Site Repeat Violation

Basic - Damaged food not properly segregated. Dented cans of oyster sauce not segregated. Manager segregated. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In cooler at front counter. Manager moved all employee food to bottom shelf and labeled. Corrected On-Site

Basic - Floor drains soiled/has accumulation of debris.

Basic - Food stored on floor. Carrots on floor in walk in cooler. Manager moved off floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw meat and shrimp over noodles.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink in rear of kitchen lacks a vacuum breaker. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler prepared food items not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner not labeled properly under front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen and self service soda machine ice machine has mold debris. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. No handle on scoop in flour in kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in kitchen are not secured. Repeat Violation

Basic - Dumpster overflowing garbage. Trash behind dumpster and lid is open.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on prep table next to reach in cooler across from cook top.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and keys on shelf above food prep area.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor drains in kitchen are soiled with food debris. Repeat Violation

Basic - Food stored on floor. Soy sauce on floor in walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reuse of single-service or single-use articles. In walk in cooler vegetables stored in cashew can.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed cutting board, but did not sanitize it, discussed with operator proper ware washing and they re washed it. Corrected On-Site

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Operator states they will remove

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over beef Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner.

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

Basic - Bowl or other container with no handle used to dispense food. Single service cup used as scoop in dry bins.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor soiled/has accumulation of debris. - floors in walk in cooler - floors in kitchen under equipment - floor drains

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hoods have heavy build up of grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in the walk in cooler

Basic - Reuse of single-service or single-use articles. Operator was keeping single use glove in the bread crumbs and just taking her hand in and out of the glove to bread items.

Basic - Unnecessary items/unused equipment on the premises. 2 wheel scooter in back of kitchen.

Basic - Wood food-contact surface not properly sealed. Back area by mop sink attached to wall.