Ohana’s Bakery And Bistro

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee at cook line wearing bracelet. Employee removed. Corrected On-Site

Basic – Food stored on floor

Case of oranges and case of eggs on floor in walk in cooler.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils in standing water by flat top. Employee placed on flat top to hold water hot. Temperature taken, water at 164F. Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Coke glassfront cooler at front counter missing ambient thermometer.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

One sanitizer at front counter reading 0ppm. Employee remade to proper 100ppm chlorine. Corrected On-Site

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Washed oranges in galvanized metal tub at front counter. Tub shows signs of rust and discoloration around interior. Employee removed oranges, rewashed, and placed in plastic container. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

In front fliptop cooler, container of raw chicken on top of container of portioned smoked salmon. Manager inverted for proper separation. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee at cook line handled cell phone and immediately handled food items to set plate for order without washing hands and changing gloves. Reviewed proper procedure and employee washed hands, put on gloves, and remade plate setup. Corrected On-Site

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Smoked salmon on menu not marked to indicate as raw. Employee labeled menus during inspection. Corrected On-Site