HAWAIIAN INN LUAU

High Priority - Metal stem-type thermometer soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 50°f in reach in cooler. Held in cooler for two days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in reach in cooler at 50°f. Held in cooler for two days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: soda gun and holster in bar area.

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pulled pork in reach in cooler.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Bowl or other container with no handle used to dispense brown sugar.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Floors not maintained smooth and durable in walk in cooler.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in area by walk in cooler entrance.

Basic - Time/temperature control for safety food thawed in an improper manner, sausage thawing in standing water.

Basic - Working containers of food removed from original container not identified by common name. Seafood batter in plastic container.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen area.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in dry storage area

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Glasses and personal items stored on shelf over cooks line table

Basic - Floor tiles missing and/or in disrepair. Floor in walk-in cooler.

Basic - Hole in or other damage to wall. Next to door going into cafe area.

Basic - Ice buildup in walk-in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures in kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Throughout the entire kitchen area.

High Priority - Metal stem-type thermometer soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 44°f in reach in cooler. Advised operator not to stack pans.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cooked beef, cooked chicken, cooked vegetables.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling above hood has water damage.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dead roaches on premises. 2 dead roaches in back storage room. Corrected On-Site

Basic - Floor soiled/has accumulation of grease under fryer.

Basic - Hole in floor behind bar.

Basic - Ice buildup in reach-in freezer.

Basic - Interior of microwave has accumulation of food debris.

Basic - Lights in food preparation area missing the proper covers.

Basic - Nonfood-contact surface soiled, hand wash sink soiled with debris, stovetop soiled with food debris, grease buildup on side of oven.

Basic - Working containers of food removed from original container not identified by common name. Plastic container of salt at cookline.