ALOHA BAR-B-QUE

Food separated and protected

3-302.11(A)(1)(b) Do not store raw pork next to cooked food in WIC

Food-contact surfaces: cleaned & sanitized

4-501.114(A) Observed chlorine concentration too low in sanitizer compartment of 3-comp sink (10ppm Cl)

Food-contact surfaces: cleaned & sanitized

4-601.11(A) Clean inside dirty RICs, WIC in kitchen

Proper cold holding temperatures

3-501.16(A)(2) Keep all TCS cold hold food at 41 F or lower at all times. Observed WIC cooked pork at 48 F. Discard immediately if food as been out of temperature for longer than 4 hours

Proper cooling methods used; adequate equipment for temperature control

4-301.11 Observed WIC to not hold proper cold holding temperatures. Observed to be at ~ 45 F. Repair immediately

Approved thawing methods used

3-501.13 Thaw frozen fish under running water

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-101.11 Remove tape from corners of food prep table. Properly repair prep table

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-501.11(A) Repair WIC door to ensure it completely closes

Non-food-contact surfaces clean

4-601.11(C) Deep clean kitchen (floors, walls, exterior of equipment, vent hood, ceiling, ceiling vents, etc.)

Physical facilities installed, maintained, and clean

6-501.17 Remove cardboard from floor used as a floor mat

Physical facilities installed, maintained, and clean

6-501.11 Repair leak on faucet knob at 2-comp sink