Aloha Poke

Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

Inspector’s note: Person in charge lacks proper equipment to determine ph of sushi rice. Instructed to provide proper equipment or updated sushi rice lab report. Sushi rice lab report on site was dated on 1/4/2017. Priority foundation violation. 7-38-005. Citation issued.

No written plan or kit for cleaning up vomit or diarrhea.

Inspector’s note: Kit onsite incomplete. Must provide complete kit, including a sanitizer effective against norovirus. Priority foundation violation 7-38-005.

No warning to customers about raw or undercooked food.

Inspector’s note: Consumer advisory incomplete. Must add reminder(*), and footnote to menu. Priority foundation violation 7-38-005.

No written plan or kit for cleaning up vomit or diarrhea.

Inspector’s note: No clean up kit or procedures onsite for vomiting or diarrhea events. Instructed to provide kit and post procedures for employees to follow. Priority foundation violation 7-38-005 no citation issued.

No warning to customers about raw or undercooked food.

Inspector’s note: Must provide reminder/disclosure statements on menus, instructed to maintain. Priority foundation 7-38-005 no citation issued.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Inspector’s note: Observed potentially hazardous food stored at improper temperature, in 1 door top loading reach in cooler at: 48.7f, 10lbs of raw chopped salmon, at a value of $80.00:dated 3/12/18 Manager voluntarily discarded and denature a total of 10lbs at a total value of $80.00 Two door reach-in cooler temperature at time of inspection was 38.9f. Informed manager that potentially hazardous foods must be kept at 40 degrees or less to cold foods and 140 degrees or more for hot foods. Must maintain at all times. Critical violation #7-38-005 (A)

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Inspector’s note: Observed 1lb of mayo based sauce at an improper cold holding temperature of 59.8f. Instructed to discard and denature said item and to maintain all cold holding potentially hazardous foods at 40f or below at all times. Critical violation 7-38-005(a)

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

Inspector’s note: Observed poor hygienic practices, employee took off dirty gloves and put new gloves on without washing his hands in between glove changes. Also observed employee prepping raw tuna and drinking soda while prepping potentially hazardous food. Instructed to always wash hands between glove use and never drink or eat in the food prep areas. Critical violation 7-38-010(a)(b).