KONA KAI FUSION

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut tomatoes and sweet potatoes cold held at 45F in flip top cooler. Both items stock above the chill rim. Operator removed over potion and place in freezer for quick chill. Both items transfer to unit less than 4 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish stocks hot held at 121F in kitchen . Advise operator to reheat to 165F.

High Priority

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and then touched cut onion and other herbs without changing gloves and wash hands. Employee then changed gloves and wash hands **Corrected On-Site**

High Priority

Employee washed hands with no soap.

High Priority - Employee washed hands with no soap. **Repeat Violation** **Admin Complaint**

High Priority

Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cutting raw meat and then touched clean utensils without changing gloves and wash hands. After brief education, employee then changed gloves and wash hands. **Corrected On-Site**

High Priority

Food stored on floor.

Basic - Food stored on floor. Observed container with fish stock stored on kitchen floor. Operator removed and stored properly. **Corrected On-Site**

Basic

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.

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. Observed no employee health responsibility form.

Intermediate

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses.

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water in kitchen. Operator placed underneath running water. **Corrected On-Site**

Basic

Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing his hands in 3 compartment sink.

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used as dump sink, evidence of large food particles found inside.

Intermediate