Hawaiian Drive Inn

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114250, 114250.1, 114276 - Maintain toilet facilities clean, sanitary, and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a per

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

Violation noted (details not available)

Food contact surfaces: clean and sanitized

Proper hot and cold holding temperatures

Adequate hand washing facilities; supplied and accessible

Hot and cold running water available

Equipment, utensils and linens; storage and use

Floors, walls and ceiling: build, maintianed & clean

Nonfood contact surfaces clean

Plumbing; proper backflow devices

Warewash facilities: installed, maintained, used, test strips

Wiping cloths; properly used and stored

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/25/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 8/25/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/25/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 8/25/2022 ]

Food storage; food storage containers identified [ date violation corrected: 8/25/2022 ]

Nonfood contact surfaces clean [ date violation corrected: 8/25/2022 ]

Toilet facilities: facilities properly maintained [ date violation corrected: 8/25/2022 ]

Wiping cloths; properly used and stored [ date violation corrected: 8/25/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 4/7/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 4/7/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/7/2022 ]

Hot and cold running water available [ date violation corrected: 4/7/2022 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 4/7/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 4/7/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 4/7/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 3/9/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 11/18/2020 ]

Nonfood contact surfaces clean [ date violation corrected: 11/18/2020 ]

Thermometers provided and accurate [ date violation corrected: 3/9/2022 ]

Unclean nonfood contact surfaces

Moderate risk food holding temperature

Unclean or degraded floors walls or ceilings

Improper thawing methods

Unclean or unsanitary food contact surfaces

Unclean hands or improper use of gloves

Moderate risk vermin infestation

Inadequately cleaned or sanitized food contact surfaces

Moderate risk food holding temperature

Unclean or degraded floors walls or ceilings

Inadequate and inaccessible handwashing facilities

Improper thawing methods

Unclean nonfood contact surfaces

Unapproved or unmaintained equipment or utensils

High risk food holding temperature

Moderate risk vermin infestation

Inadequately cleaned or sanitized food contact surfaces

Unclean hands or improper use of gloves

Unclean or degraded floors walls or ceilings

Improper thawing methods

Inadequate and inaccessible handwashing facilities

Unclean or degraded floors walls or ceilings

Inadequately cleaned or sanitized food contact surfaces

Moderate risk food holding temperature