Department of Health fines Doner Shack $4,000 for food safety placard and permit violationsPosted on Mar 1, 2021 in Newsroom
HONOLULU – The Hawai‘i Department of Health (DOH) Food Safety Branch has issued a Notice of Violation and Order (NOVO) to Doner Shack located at 79 South Pauahi St. in Honolulu. The company is ordered to pay a fine of $4,000 for removing the red placard posted at their establishment by a health inspector and for operating without a permit on three occasions.
In response to a public complaint received on Jan. 20, health inspections were conducted at Doner Shack on Jan. 25 and 27. During both inspections, the establishment’s manager was observed working without a face mask among customers. After the first violation, a written warning notice was issued, and after the second violation, a red “closed” placard was issued to protect public health.
On Jan. 27, after a health inspector posted the red “closed” placard at Doner Shack, the owner removed the placard and refused to close, violating Hawai‘i Administrative Rules 11-50, Food Safety Code, which states in part that a placard must be displayed and may not be removed, subject to a $1,000 fine. In addition, issuance of a red placard is a temporary suspension of an establishment’s food permit and operating without a valid permit is subject to a fine of $1,000 per day.
“Properly wearing face masks is essential to preventing the spread of COVID-19 in our food establishments,” said Peter Oshiro, Food Safety Branch chief. “It is so critical at this time for all businesses and customers to pay close attention to mask wearing requirements as this will help to bring an end to the pandemic.”
The DOH Food Safety Branch protects and promotes the health of Hawai‘i residents and visitors through education of food industry workers and regulation of food establishments statewide. The branch conducts routine health inspections where food products are prepared, manufactured, distributed, or sold. The branch also investigates the sources of COVID-19 outbreaks, food borne illnesses and potential food adulteration; and is charged with mitigating the same to prevent future occurrences. DOH food safety specialists work with business owners, food service workers, and the food industry to ensure safe food preparation practices and sanitary conditions.
For more information on the department’s restaurant placarding program go to http://health.hawaii.gov/san/
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