Mahana Gets Conditional Pass on Health Inspection

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

No hot or cold water available from handwashing sink located in back room. Action Required: Restore water supply to the handwashing sink to ensure it is fully functional with hot water measure in a minimum of 100F

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

Observed Cooked packages of chicken thawing at room temperature on 3-compartment sink drain boards. Action Required: use one of the approved methods described above. *COS* educated operator on proper thawing methods.

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

Raw shell eggs held directly above seafood in walk-in refrigerator. Action Required: Store raw shell eggs below seafood and other ready to eat foods to prevent cross contamination.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Handwashing sink located in the back room was blocked by buckets stored in front. Action Required: Remove all items blocking access to the handwashing sink and maintain it clear and accessible at all times.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Salmon held in food prep refrigerator measured at 55°F and cut octopus measured at 52°F. Action Required: Ensure all potentially hazardous foods are maintained at or below 41°F. Cover food with lids in between breaks in service to prevent temperature loss. *COS* per operator food was just prep and placed there less than an hour ago.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Salmon held in food prep refrigerator measured at 55°F and cut octopus measured at 52°F. Action Required: Ensure all potentially hazardous foods are maintained at or below 41°F. Cover food with lids in between breaks in service to prevent temperature loss. *COS* per operator food was just prep and placed there less than an hour ago.