MAHANA FRESH

3-1D: .04(5)(g)Facility unable to provide parasite destruction letter for ahi tuna. Ensure parasite destruction letter is available on site by 5/8/26. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf) Corrective Actions: PIC send me email of destruction letter.

10D: .04(8)(b)Gallon jug of milk with expiration of 4/15/26 stored inside reach in cooler. 2 boxes of cream cheese with expiration of 8/3/25. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: PIC (Person in charge) discarded expired food products.

6-1B: .04(6)(f)Various TCS (time/temperature control for safety) foods hot held inside hot cabinet with temperatures below 135 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) //SECOND CONSECUTIVE ROUTINE VIOLATION// Corrective Actions: PIC( person in charge) reheated TCS foods out of compliance back up to 165 deg F.

6-2: .04(6)(g)Various ready to eat/ TCS foods stored through out facility with discard dates exceeding 7 days. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC re-dated all items with discard dates past 7 days.

15A: .05(6)(a)Dishwashing machine unable to reach minimum 50ppms of chlorine during final sanitation step. Ensure unit is repaired by 9/18/2025. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

6-1B: .04(6)(f)Observed cooked shrimp and braised tofu hot holding in steam wells with temperatures below 135 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC (Person in Charge) reheated TCS foods out of compliance back to 165 deg F or greater.