Ahipoki Bowl

Inspector notes: Observed employee touch hair and personal cellular device and then don gloves to prepare customer meal. While putting on gloves, observed employee touch outside of gloves with soiled hands. Employee removed gloves and properly washed hands at handsink at time of inspection. Also observed another employee wash hands at a handsink for less than 10 seconds. Observed employee touch contaminated faucet to turn off water after washing hands. Discussed using paper towels after drying hands to turn off water as to not re-contaminate hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Person-in-charge (PIC) indicated there was no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was open and operating. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed employee touch hair and then scoop ice with a beverage cup without washing hands. Observed bare hands touching portions of ice inside ice bin. Employee discarded surrounding ice and properly washed hands at handwash sink at time of inspection. Also observed employee rinse soiled dishes and put away sanitized dishes without washing hands in between. Employee properly washed hands at handwash sink and dishes were re-sanitized at time of inspection. Observed both employees touch contaminated faucet to turn off water after washing hands. Discussed using paper towels after drying hands to turn off water as to not re-contaminate hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Also discussed bare hand contact with employee, ensuring employees utilize metal ice scoop instead of beverage cups to scoop ice. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed buildup of brown organic matter on soda nozzles. All food-contact surfaces must be cleaned to sight and touch. Discussed washing/scrubbing nozzles with detergent in addition to sanitizing with PIC

Inspector notes: Observed food employee with long hair without a hair restraint. Also observed same employee touch hair and contaminate hands before scooping ice. Employee properly washed hands at time of inspection. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles

Inspector notes: Also observed clear and black gelatinous organic material on the outside edges of the ice dispenser for the carbonated beverage machine in the dining room. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed dust buildup on the condenser units for the refrigerated prep units on the serving lines. Also observed dust buildup on the fan blade guard for the condenser of the walk-in refrigerator. Also observed clear and black gelatinous organic material on the outside edges of the ice dispenser for the carbonated beverage machine in the dining room. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed beverage refrigerator with a measured ambient temperature of 46.0*F using a min/max thermometer. Observed salad mix stored inside; salad mix had an adequate internal temperature at time of inspection. Discussed lowering the temperature of the unit/servicing that unit if the establishment is going to store time/temperature controlled for safety foods inside. Also discussed storing time/temperature controlled for safety foods in units designed to hold time/temperature controlled for safety foods. Person in charge moved the salad mix to the walk-in refrigerator so the salad mix internal temperature does not increase into the "danger zone". All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection