Policies & Procedures — Dining Services

Safety & Sanitation

Keeping Our Team & Guests Safe

Maintaining safety and sanitation in the dining services area is essential to protect the health and well-being of both employees and customers. Clean and sanitary workspaces help prevent food contamination, foodborne illnesses, and workplace accidents. Consistent adherence to these standards reflects our organization's commitment to quality service and responsibility.

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Washing of Hands

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Hand washing is one of the most important steps to prevent foodborne illness. Know when and how to wash your hands properly at all times.

When to Wash Your Hands

After using the restroom.
After touching your hair, face, or body.
After sneezing, coughing, or using a tissue.
After eating or drinking.
After handling chemicals that might affect food safety.
After taking out garbage.
After clearing tables or busing dirty dishes.
After touching clothing or aprons.
After touching anything that may contaminate hands — dirty equipment, work surfaces, or towels.

Proper Hand Washing Steps

Wet hands with warm water.
Apply soap and lather well.
Scrub hands, between fingers, and under nails for 20 seconds.
Rinse thoroughly with clean water.
Dry with a clean towel or air dryer.
Use a towel to turn off the faucet.

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Gloves

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Gloves are a critical barrier between your hands and the food or surfaces you interact with. Always use them correctly.

How to Use Gloves

Wash your hands before putting on gloves when starting a new task.
Hold gloves by the edge when putting them on. Avoid touching the outside of the glove. Check for rips or tears once on.
Never roll gloves to make them easier to put on.
Never wash and reuse gloves.

When to Change Gloves

When switching tasks.
When gloves are torn or dirty.
After touching your hair, face, or any other part of your body.
After continuous hours of working.

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Chemicals

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Using designated cleaning chemicals ensures all surfaces, equipment, and dining areas are effectively cleaned and sanitized to maintain a safe and hygienic environment.

Red

Sanitize utensils, dessert wooden platforms, and anything touched by food.

Blue

Pre-soak for utensils in scraping area. Dishwashing liquid for washing plates before the machine.

Green

For degreasing. Wash carts and mop/brush the floor. Mix with water — do not pour directly on floor.

Cleaning Materials

Black bins & red buckets — for collecting waste and chemical solutions.
Sanitizing spray — for wiping down surfaces and stations.
Paper towel — for drying and cleaning.
White cloth & rags — for wiping machines and counters.
Mop and mop bucket — for floor cleaning.
Brooms & dustpans — for sweeping up debris.

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Food Safety

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Proper food safety practices protect guests from contamination and foodborne illness. These rules are non-negotiable and apply to every team member working with food.

Core Rules

FIFO (First In, First Out) procedure must be followed at all times.
All team members working closely with food must use disposable gloves and an apron.
All food unit doors must be closed at all times.
All food containers must be kept on carts or on a table — no food pan, bowl, or container on the ground or floor.
All food containers must be covered and labeled.

Cross Contamination Prevention

Keep all food items in their own respective containers, pans, bowls, and trays.
Do not pile food pans on top of each other.
Always cover or wrap pans when storing inside food units.
Practice proper use of disposable gloves at all times.

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Food Allergy & Special Diet

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A food allergy is an abnormal response to a food triggered by the body's immune system. Always ask guests about allergies and be prepared to provide accurate information.

Common Food Allergens

Gluten Dairy Nuts Egg Soy Shellfish

Common Special Diets

Vegan Vegetarian Pescatarian Kosher Halal

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Food & Chemical Storage

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Proper storage of both food and chemicals keeps our venues safe, organized, and compliant. Each venue has designated storage locations that must be used consistently.

Food Storage by Location

Hale Aloha — dry storage shelves in the back area. Keep organized and labeled.
Hale Ohana — refrigerator storage for cold items. Check daily.
Gateway Buffet — clearly labeled plastic drawer units for dry goods. Cold items in designated cold units.

Chemical Storage by Location

Hale Aloha — black bin storage with all chemicals clearly separated.
Hale Ohana — blue storage container designated for biohazard kit supplies.
Gateway Buffet — dedicated chemical room shelf with items grouped by type.
All chemicals must be stored away from food items at all times.

Emergency Procedures

When Something Goes Wrong

Knowing how to respond quickly and correctly in emergency situations protects both guests and team members. Review these procedures carefully and ask your lead if you have questions.

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Biohazard Procedure

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A biohazard includes human blood and blood products, microbiological wastes, pathological waste, and sharps waste such as needles, syringes, blades, and broken glass.

Biohazard Kit Contents

Crystal litter, trash bag, brush and dustpan, mask, gloves, apron, wet floor sign.

Step-by-Step Response

1. Wear mask, disposable apron, and gloves.
2. Get the wet floor sign and place it in the biohazard area.
3. Pour crystal litter into the biohazard area and wait 3 minutes.
4. Cover dustpan and brush with a trash bag.
5. Sweep to clean the floor, ensuring no residue remains.
6. Spray the floor with pine sol solution and wipe dry with paper towel.
7. Tie and dispose of materials properly into the black bag.
8. Dispose of your apron and gloves along with the biohazardous materials.
9. Label the bag "Biohazard" for proper disposal.

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Broken Glass Procedure

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Broken glass is a safety hazard that must be handled immediately and carefully to protect both guests and team members.

Do not touch any fragment of broken glass with bare hands. Use gloves or sweep using a broom and dustpan.
Place the broken glass in an empty box. At the end of the night, put the box in a trash bag.
Label the trash bag "Broken Glass."
Inform the runner that the bag contains broken glass so it can be disposed of properly.

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Food & Liquid Spills

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Food Spills

Stand near the spill and get a teammate's attention to help gather materials.
Inform guests there is a food spill and ask them to be careful when walking by.
Use a broom, dustpan, or paper towels to pick up and remove the food from the floor.
Dispose of waste properly and ensure the area is clean before allowing normal traffic to resume.

Liquid Spills

Stand over the spill and get another teammate's attention to help you get materials to dry the spill.
Inform guests there is a spill and ask them to be careful as they walk by.
Get a wet floor sign, mop, or paper towel.
If the floor is completely dry, remove the sign. If not, leave the sign until the floor is dry, then remove it.

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Eyewash Station

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If a chemical or foreign object comes into contact with your eye, use the eyewash station immediately. Do not hesitate — fast action is critical.

Immediately go to the eyewash station.
Begin the flow of water.
Aim the stream of water on your affected eye.
Hold the lids of your eyes open and roll your eyes around.
Wash your hands and remove contact lenses if applicable.
Do not rub your eyes.
If exposed to a chemical, wash for up to 15 minutes.
If needed, seek medical attention immediately.

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Workplace Violence, Injury & Accidents

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Workplace Violence

Report immediately to your supervisor and/or manager.
Security personnel will be contacted if needed.
An incident form must be filled out including all witnesses.
Directions and instructions will be given by the manager following the incident.

Work-Related Injuries

Report immediately to your supervisor and manager.
First aid personnel will be called to assist and take a detailed report with pictures.
Write an incident report immediately or within 24 hours.
A doctor's note is required when you return to work.
Management will review the doctor's note upon return.

Guest-Related Injuries

Report immediately to your supervisor and manager.
First aid personnel will be called and a detailed report taken with pictures.
We are not allowed to give medicine to guests. Direct them to retail stores — Ulu, Ukulele, Mahilalani, or Goo's.
Turn in all incident reports to the manager.

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In Any Emergency

Always report immediately to your supervisor or manager. Do not handle serious incidents alone. Your safety and the safety of our guests is always the top priority. When in doubt, call your lead.

Work Etiquette

Communication & Professionalism

Great food brings people in, but great communication keeps them coming back. How we carry ourselves every shift reflects the Spirit of Aloha.

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Communication

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Clarity & Conciseness — Speak clearly so guests or team members understand you the first time. Get to the point without rambling.
Tone & Pitch — It reflects your attitude. Make sure it's friendly, warm, and respectful.
Active Listening — Communication is a two-way street. Don't interrupt — let the other person finish. Listening builds trust and prevents miscommunication.

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Professional Standards

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Always arrive on time and in full uniform.
Maintain a positive attitude — your energy is contagious.
Treat every guest as if they are the most important person in the room.
Support your teammates — we succeed together as one 'ohana.
Report concerns to your lead promptly rather than letting them escalate.
Represent PCC with pride in everything you do.