ROUTINE INSPECTION
7 reported violations
- K05: Hands clean, properly washed; gloves used properly
Observed employees on phones, when customer came in, employee put the phone away and put gloves on without washing hands. [CA] Ensure that after touching personal items, hands are washed with soap and water prior to placing new gloves to serve food.
- K36: Equipment, utensils, linens: Proper storage and use
Observed bowls used as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K48: Plan review
Facility is operating a toaster oven to make spam for spam masubi. Per the previous routine inspection report from 01/09/2024, cooking equipment must be under a hood or removed from facility. [CA] Submit plans to DEH Plan Check by 05/21/25 for a mechanical hood exemption for the toaster oven or remove equipment from facility. Toaster oven has been impounded until approved. If PIC would like to remove the equipment from the facility, please contact district inspector for a follow up inspection to release the impound from the equipment.
- K01: Demonstration of knowledge; food safety certification
Food safety certification is already recorded at another location. No other food safety certification available. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler card for employee was not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K29: Toxic substances properly identified, stored, used
Observed raid ant and roach killer in storage space that is meant for residential use only. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Remove raid from facility.
- K34: Warewash facilities: installed/maintained; test strips
Quaternary ammonia test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K07: Proper hot and cold holding temperaturesCritical
Spam masubi measured 121F in hot holding unit. Brown rice measured 119F to 131F. Per PIC, both items were made 2.5 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Spam masubi and rice will be discarded at 4 hours (2:30pm).