STATE OF HAWAII FOOD ESTABLISHMENT INSPECTION REPORT Page _1_ of 3

Establishment Name Date: 09/24/2019

Time In: 02:25 PM
SHAKA SHAKA TEA EXPRESS Time Out: 03:50 PM
Address City Zip Code Telephone
2600 S KING ST HONOLULU 96826
Permit # Owner Name Purpose of Inspection Est. Type Risk Category
34. RESTAURANT -
021454 MAGGIE FENG Routine SMALL - 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
O
IN OUT Person in charge present, demonstrates 16 IN
O
OUT N/A N/O Proper cooking time and temperatures

O
knowledge, and performs duties 17 IN OUT N/A N/O Proper reheating procedures for hot holding
Employee Health 18 IN
O
OUT N/A N/O Proper cooling time and temperatures
2
O
IN OUT

O
Management awareness; policy present 19 IN
O
OUT N/A N/O Proper hot holding temperatures
3 IN OUT Proper use of reporting, restriction & exclusion 20
OIN OUT N/A Proper cold holding temperatures
Good Hygienic Practices
O
21 IN
O
OUT N/A N/O Proper date marking and disposition
4
5
IN OUT

O
IN OUT
N/O Proper eating, tasting, drinking, or tobacco use
N/O No discharge from eyes, nose, and mouth
22 IN
O
OUT N/A N/O Time as a public health control: procedures
& records

Preventing Contamination by Hands Consumer Advisory

O N/O Hands clean and properly washed
6 IN OUT 23 IN
O
OUT N/A Consumer advisory provided for raw or

O
7 IN OUT N/A N/O No bare hand contact with ready-to-eat foods
or approved alternate method properly Highly Susceptible Populations
undercooked foods

followed
8 O
IN OUT Adequate handwashing facilities supplied
and accessible
24 IN
O
OUT N/A Pasteurized foods used; prohibited foods not
offered
Approved Source Chemical
9
O
IN OUT

O
Food obtained from approved source 25 IN
O
OUT N/A Food additives: approved and properly used
10 IN OUT N/A N/O Food received at proper temperature 26
OIN OUT Toxic substances properly identified, stored,

O
and used
11 IN OUT Food in good condition, safe, and
unadulterated Conformance with Approved Procedures
12 O
IN OUT N/A N/O Required records available: shellstock tags,
parasite destruction
27 IN
O
OUT N/A Compliance with variance, specialized process,
and HACCP plan
Protection from Contamination
13 O
IN OUT N/A Food separated and protected Risk factors are food preparation practices and employees behaviors most
14 O
IN OUT N/A Food-contact surfaces: cleaned and sanitized
commonly reported to the Centers for Disease Control and Prevention as
contributing factors in foodborne illness outbreaks.
15
O
IN OUT Proper disposition of returned, previously
served, reconditioned, and unsafe food
Public health interventions are control measures to prevent foodborne
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:
09/24/2019
Signature of Agent/Dept. of Health: Follow-up: (Circle one)
OYES NO Follow-up Date:
09/26/2019
SAN INSP FOOD 01/16
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STATE OF HAWAII
DEPARTMENT OF HEALTH

FOOD ESTABLISHMENT INSPECTION REPORT - SUPPLEMENT

EST. NAME SHAKA SHAKA TEA EXPRESS PERMIT NO. 021454 DATE
09/24/2019

OBSERVATIONS

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

1) - 11-50-20(c) No person on site with food protection certification. Provided handout with info to get certified at DOH class or online (Chinese language

available).

6) - 11-50-22(d) Observed workers washing hands in toilet room sink instead of designated hand washing sink in kitchen.

8) - 11-50-61(l) A hand washing sink is required wherever food is prepared OR DISPENSED. Workers are dispensing cookies at front counter, where there is no hand

washing sink. All foods at this location must be pre-packaged (i.e. packaged in kitchen where hand wshing sink is present).

*8) - 11-50-72(b) Soap at hand washing sink was so old it had turned black inside container and would not dispense properly. CORRECTED ONSITE - workers replaced

soap. COS

*13) - 11-50-32(n) Observed worker wearing disposable gloves put fingers into hand sink drain then return to food prep using same gloves. CORRECTED ONSITE - had

worker remove contaminated gloves, wash hands, and put on new gloves. COS

*14) - 11-50-49(m) Worker is not knowledgeable about proper sanitizing procedure. Worker mixed Cl sanitizer solution for inspection that tested >>200 ppm.

Provided 3-comp sink handout (Chinese/English).

GOOD RETAIL PRACTICES

36) - 11-50-74(o) Dog observed inside establishment. Worker did not question owner if service dog or pet. Worker not familiar with rules. Provided handout.

37) - 11-50-32(z) Boba is being cooked on a burner placed directly on the floor - move burner off floor and onto a table.

46) - 11-50-47(h) No sanitizer test strips available.

*49) - 11-50-61(r) Drain at hand washing sink is clogged.

51) - 11-50-71(k) Toilet room opens directly into kitchen/food prep area - door must be self-closing.

REMARKS

Routine inspection.

Handouts: Food Safety Reference card (Chinese/English), How to Get a Green Placard.

Yellow placard issued.

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

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

 STATE OF HAWAII Page ______
3 of _____
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DEPARTMENT OF HEALTH

FOOD ESTABLISHMENT INSPECTION REPORT - SUPPLEMENT

EST. NAME SHAKA SHAKA TEA EXPRESS PERMIT NO. 021454 DATE 09/24/2019

FOOD ITEM ITEM LOCATION TEMP FOOD ITEM ITEM LOCATION TEMP
soymilk rear upright refrig 40 cut melon deli top refrig @ wall 40
soymilk deli top refrig @ kitchen entrance 40 air temp front upright refrig

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

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