ASIAN OUTPOST HAWAIIAN HIDEOUT

2026-04-29: Canvass

Pass w/ Conditions

• Critical: CHI-22 — PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP COLD HOLDING UNIT ACROSS FROM GRILL, SUCH AS 3LBS OF STEAK AT 46.4 F, 1 LB OF TOMATOES 50.5 F. MANAGER DISCARDED AND DENATURED A TOTAL 4LBS OF PRODUCT WITH A VALUE OF $50. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
• Not Critical: CHI-23 — PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED COOKED READY TO EAT SHRIMP WITHOUT PROPER LABEL WITH DISCARD OR PREP DATE, STORED LONGER THAN 24 HOURS IN 2-DOOR REFRIGERATOR. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, HEAVY ACCUMULATION IN FRYER CABINET, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL COOKING EQUIPMENT, ON FLOORS IN FRONT OF EQUIPMENT AND ALONG THE BACK WALLS. INSTRUCTED TO CLEAN.