STATE OF HAWAII FOOD ESTABLISHMENT INSPECTION REPORT Page _1_ of 3

Establishment Name Date: 05/22/2019

Time In: 11:30 AM
GENKI SUSHI Time Out: 01:45 PM
Address City Zip Code Telephone
74-5450 MAKALA BLVD. #202 KAILUA-KONA 96740 (808) 523-3315
Permit # Owner Name Purpose of Inspection Est. Type Risk Category
37. RESTAURANT -
KO1410 GENKI SUSHI USA, INC. General Complaint LARGE - 2 2
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item: Mark “X” in appropriate box for:
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection and/or R=repeat violation
Compliance Status COS R Compliance Status COS R

Supervision Potentially Hazardous Food (TCS food)

1 IN OUT Person in charge present, demonstrates 16 IN OUT N/A N/O Proper cooking time and temperatures
knowledge, and performs duties 17 IN OUT N/A N/O Proper reheating procedures for hot holding
Employee Health 18 IN OUT N/A N/O Proper cooling time and temperatures
2 IN OUT Management awareness; policy present 19 IN OUT N/A N/O Proper hot holding temperatures
3 IN OUT Proper use of reporting, restriction & exclusion 20 IN OUT N/A Proper cold holding temperatures
Good Hygienic Practices 21 IN OUT N/A N/O Proper date marking and disposition
4 IN OUT N/O Proper eating, tasting, drinking, or tobacco use 22 IN OUT N/A N/O Time as a public health control: procedures
5 IN OUT N/O No discharge from eyes, nose, and mouth & records

Preventing Contamination by Hands Consumer Advisory

6 IN OUT N/O Hands clean and properly washed 23 IN OUT N/A Consumer advisory provided for raw or
7 IN OUT N/A N/O No bare hand contact with ready-to-eat foods undercooked foods
or approved alternate method properly Highly Susceptible Populations
followed
8 IN OUT Adequate handwashing facilities supplied 24 IN OUT N/A Pasteurized foods used; prohibited foods not
and accessible offered
Approved Source Chemical
9 IN OUT Food obtained from approved source 25 IN OUT N/A Food additives: approved and properly used
10 IN OUT N/A N/O Food received at proper temperature 26 IN OUT Toxic substances properly identified, stored,
and used
11 IN OUT Food in good condition, safe, and
unadulterated Conformance with Approved Procedures
12 IN OUT N/A N/O Required records available: shellstock tags, 27 IN OUT N/A Compliance with variance, specialized process,
parasite destruction and HACCP plan
Protection from Contamination
13 IN OUT N/A Food separated and protected Risk factors are food preparation practices and employees behaviors most
commonly reported to the Centers for Disease Control and Prevention as
14 IN OUT N/A Food-contact surfaces: cleaned and sanitized
contributing factors in foodborne illness outbreaks.
15 IN OUT Proper disposition of returned, previously Public health interventions are control measures to prevent foodborne
served, reconditioned, and unsafe food illness or injury.
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Mark “X” in box if numbered item is not in compliance. Mark “X” in appropriate box for: COS = corrected on-site during inspection and/or R = repeat violation
Safe Food and Water COS R Proper Use of Utensils COS R
28 Pasteurized eggs used where required 41 In-use utensils: properly stored
29 Water and ice from approved source 42 Utensils, equipment and linens: properly stored, dried, handled
30 Variance obtained for specialized processing methods 43 Single-use/single-service articles: properly stored, used
Food Temperature Control 44 Gloves used properly
31 Proper cooling methods used: adequate equipment for Utensils, Equipment and Vending
temperature control
45 Food and nonfood-contact surfaces cleanable, properly
32 Plant food properly cooked for hot holding designed, constructed, and used
33 Approved thawing methods used 46 Warewashing facilities: installed, maintained, used; test strips
34 Thermometers provided and accurate 47 Nonfood-contact surfaces clean
Food Identification Physical Facilities
35 Food properly labeled; original container 48 Hot and cold water available; adequate pressure
Prevention of Food Contamination 49 Plumbing installed; proper backflow devices
36 Insects, rodents, and animals not present 50 Sewage and waste water properly disposed
37 Contamination prevented during food preparation, storage, 51 Toilet facilities: properly constructed, supplied, clean
and display
38 Personal cleanliness 52 Garbage/refuse properly disposed; facilities maintained
39 Wiping cloths: properly used and stored 53 Physical facilities installed, maintained, and clean
40 Washing fruits and vegetables 54 Adequate ventilation and lighting; designated areas used
Print and Signature of Person in Charge: Date:
05/22/2019
Signature of Agent/Dept. of Health: Follow-up: (Circle one)
OYES NO Follow-up Date:
05/23/2019
SAN INSP FOOD 01/16
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STATE OF HAWAII
DEPARTMENT OF HEALTH

FOOD ESTABLISHMENT INSPECTION REPORT - SUPPLEMENT

EST. NAME GENKI SUSHI PERMIT NO. KO1410 DATE

05/22/2019

REMARKS

Complaint inspection: Multiple complainants have reported that they have seen roaches inside the food establishment.

- One complainant reported to have had a roach in their bento box.

- Another complainant saw a roach on the conveyor belt.

- Complainant seen other roaches running inside the restaurant.

Accompanied by vector control during the inspection.

Witnessed the following conditions:

- Numerous amounts of dead cockroach shells(more than 50). Inside conveyor belt housing/wall, electrical control box.

- Live roaches and nesting sites in paper hand towels, foil packet boxes, glove boxes (disposed), poly urethane food liners (disposed), etc.

- Live roaches in the corners of the walls behind loose panels.

- Take home containers have roaches and roach legs in them.

- Flour containers have roach parts on them and some legs in them.

- White bumpers used to keep foods on the belt have roaches living in them.

**Complete the following actions:

- Complete a thorough cleaning of all food and non-food contract surfaces.

* Recommend storing equipment, ingredients and materials in vermin proof containers.

- ensure that all entry points are enclosed to keep vectors from moving in the establishment.

- Contact a pest control operator to treat the food establishment.

- Dispose of paper goods that have been contaminated with roach feces eggs or other contaminates.

- Person in charge unaware of the last time the pest control operator has visited the food establishment. No records are available for pest control operations.

This placard is the property of the State of Hawaii Department of Health and shall not be removed, copied or altered in anyway. Hawaii administrative rules

SIGNATURE OF PERSON IN CHARGE SIGNATURE OF AGENT/DEPT. OF HEALTH

SAN INSP SUP FOOD 01/16 COPY TO ESTABLISHMENT SU CL

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Page ______ 3
of _____
STATE OF HAWAII
DEPARTMENT OF HEALTH

FOOD ESTABLISHMENT INSPECTION REPORT - SUPPLEMENT

EST. NAME GENKI SUSHI PERMIT NO. KO1410 DATE

05/22/2019

section 11-50-9 (c).

Red placard posted. Follow up inspection to be completed.

SIGNATURE OF PERSON IN CHARGE SIGNATURE OF AGENT/DEPT. OF HEALTH

SAN INSP SUP FOOD 01/16 COPY TO ESTABLISHMENT SU CL