Pokeloha

Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

Observed no sanitizer bucket in from make line area. Person in charge made bucket of chlorine sanitizer testing between 50-100 ppm at time of inspection.

In-use utensils not properly stored between uses

Observed heavily scratched cutting board on prep table in main kitchen.

Nonfood-contact surfaces not made of durable, smooth materials

Observed unsealed wood holding containers of food in the walk in cooler.

Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.

Observed shrimp and tofu inside left make table holding a temperature above 41 degrees (see temp long). Person discarded shrimp and tofu at time of inspection.

Time as a Public Health Control - Time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

Observed no time stamps on boba that is being held with time without temperature control. Person in charge discarded boba tea at time of inspection.