KAHUNA’S BAR & GRILL Inspection – February 20, 2025

High Priority 3

#4High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. During inspection observed prep cook touched raw beef while putting patty onto grill. Did not wash hands before putting new gloves on. Educated

#5High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cut leafy greens from deli reach in cooler with bare hands during inspection. Discharge cut leafy greens touched.

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler cut leafy greens (48F – Cold Holding) Employee moved down below. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#7Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Prep cook washed hands in three compartment sink. Instructed to wash hands at hand wash sink. Employee washed hands. Educated

Basic 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Inside Cole slaw.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Cook activity cooking. **Corrected On-Site**

Corrected On-Site

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

Florida Food Watch