MODO HAWAII

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Menus do not indicate which poke is is raw "consuming raw/undercooked foods can increase risk of foodborne illness". [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1)Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Lack quat sanitizer test strips [CA] Provide quat sanitizer test strips and check sanitizer levels daily.

Excess material and clutter in the dining area [CA] Remove excess material and organize

Some food workers working with street clothes [CA] Wear a clean apron when working with food

Employees working with street cloth [CA] Food workers must wear clean aprons

Ceiling panel above the water heater is out of place [CA] Reinstall ceiling panel to deny access to insects and rodents

Employee washed hands with cold water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. – Corrected