Kona Grill

Violations (4)

• 6-1ARepeatCorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed multiple TCS food items temping above 41F (see temp log) (that were stored in the coolers locating in the front cooking station and in the cooler at the main kitchen.) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: PIC place some foods in ice-bath to cold-hold, and move some foods to the walk-in cooler. Corrected On-Site. Repeat Violation. Correct By: 09/29/2026

• 13ACorrected on site

  Posted: Permit/Inspection/Choking Poster/Handwashing

  Violation of Code: [511-6-1.02(1)(d)] An outdated inspection report was posted at the host station instead of the most current version. COS: PIC will replace with the most recent inspection report. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Corrected On-Site. New Violation.

• 15BCorrected on site

  Warewashing facilities: installed, maintained, used; test strips

  Violation of Code: [511-6-1.05(6)(p)] Observed the warewashing machine sanitizing chlorine dispensing at 200ppm, which is above the DPH/manufacturer recommended range. COS/CA: PIC will not use the machine until the chemical dispense at the proper range. PIC will ensure to get the warewashing checked/serviced. Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Corrected On-Site. New Violation.

• 17C

  Physical facilities installed, maintained, and clean

  Violation of Code: [511-6-1.07(5)(a),(b)] Observed the coolers in the main line unable to cold hold properly at 41F or under. CA: PIC will get the cooler fixed and PIC will ensure that ice bath is used to properly cool foods until it get fully serviced. 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. New Violation. Correct By: 09/30/2026