ALOHA BAGEL AND DELI
432 S 8 ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on make line, three (3) different cream cheese flavors, ham, and cheese 50F. Cooler tops kept open constantly during breakfast rush. Tops kept closed to cool products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-20: In flip top cooler on make line, sliced ham 47F, sliced cheese 52F, cream cheese 38F, 40F, 40F. Ham and cheese moved to reach in cooler to cool. Operator also states that repair company is coming to address any issues. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 3/20/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/18/2025
High Priority
7
Intermediate
3
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Front (right) reach in cooler ambient air temperature 58F. Ambient temperature remained at 58F for entire inspection. No TCS foods stored in reach in cooler.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In reach in cooler by front counter, frosted pastries stored in reach in cooler do not have any labeling.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee drink stored in stand up reach in freezer in kitchen. Drink moved and stored correctly. **Corrected On-Site**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in prep area cracked raw shelled eggs and immediately handled a clean spoon without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Warning**
- 09-05-5:High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employees in kitchen not using hand sanitizer as secondary measure for AOP. Employees were informed by inspector of step to use sanitizer.
- 12A-12-4:High Priority - Employee switched from working with raw food to handling clean equipment without washing hands. Employee on cook line handled raw-ready to eat salmon with gloved hands and immediately handled clean equipment on make line without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Warning**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee making bagel sandwiches picked trash off floor, placed trash into trash can and immediately handled toasted bagels without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on make line, three (3) different cream cheese flavors, ham, and cheese 50F. Cooler tops kept open constantly during breakfast rush. Tops kept closed to cool products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At front counter next to coffee grinder, two chemical spray bottles are stored. Chemicals moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet on back side of building.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu board in dining area, several items are marked with asterisk and none are indicated as a raw item. Operator states only salmon is served raw. Salmon must be identified on menu as raw and symbol used must be indicated on consumer advisory. Only items that are raw should be indicated with symbol. **Warning**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for one (1) new employee working today. **Repeat Violation**
- 09-08-5:Intermediate - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Person in Charge both unaware of and not monitoring other kitchen employee working.
Food safety inspection conducted on 3/18/2025 revealed 13 total violations (7 high priority, 3 intermediate, 3 basic).
Inspection on 10/31/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Glue trap with numerous dead insects on floor by ice machine in kitchen. Trap discarded. **Corrected On-Site**
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Employee in kitchen washing then sanitizing without rinsing. Operator helped employee set up rinse sink. **Corrected On-Site**
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under/behind ice machine in kitchen.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Three (3) scoops in coffee beans near front counter. Scoops moved. **Corrected On-Site**
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Two knife blocks in kitchen.
- 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Establishment serves cold raw salmon but no parasite destruction could be provided.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In stand up reach in cooler in kitchen, container of tuna salad prepared nine (9) days prior. Tuna salad discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on make line, pooled eggs 48F made two days prior. Eggs had been taken out during breakfast rush. Eggs kept in reach in cooler to cool. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer tablets stored on utility cart next to single use containers in kitchen. Tablets moved and stored correctly. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit provided does not correctly detect sanitizer (old/wet).
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One (1) employee working today. Operator has form and provided information to employee. **Corrected On-Site**
Food safety inspection conducted on 10/31/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).