KONA POKE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab (48F - Cold Holding); cut tomatoes (46F - Cold Holding) Units lower cabinet 41° ambient krab 46° found the unit stocked blocking the air flow . Operator removed the pans from the shelf of the cooler units ambient temperature lowered to 40, operator to monitor

Intermediate - No soap provided at handwash sink. At the 3 compartment sink the soap was out , operator replaced Corrected On-Site

Basic - Equipment in poor repair. Rice cooker lid needs repair

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop left in the mop sink

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 and the time removed from temperature control cannot be determined. Rice and cauliflower not time marked , operator corrected

Basic - Floors not constructed to be easily cleanable. Under the prep sink the hot and cold water feed from the floor has trapped some food debris

Basic - Plumbing system in disrepair. Hand sink at the warewash area missing the neck , plumber has left to get the right part

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the 3 compartment sink wall