Moki's Hawaiin Grill

Inspector's notes

Observed handwashing station located near the hot holding table without any available paper towels. Per PIC, that sink is not used that much by employees. PIC restocked handwashing station with more paper towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the back of the kitchen fly ribbons hanging from the ceiling directly above prepping/cold units area. PIC removed traps at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wiping cloths under cutting boards throughout the establishment. PIC removed the wiping cloths at time of inspection. Do not store wiping clothes under cutting boards to prevent the growth of bacteria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the mob sink, a hose connected directly to the waterline and stored below the sink's flood rim. PIC stored hose, properly above the flood rim at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure one staff on duty has obtained a certified food manager. available courses on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed no paper towel at the kitchen food prep. hand washing basin. informed manager. manager obtained paper towel. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the final warewashing basin, sanitizer checked. per manager this establishment uses chlorine. noted concentration at 10 ppm. showed manager. manager added additional chlorine. sanitizer at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some tcs food in temperature danger zone. noted in the cookline, reach in cooler, bag of premix salad open, placed atop another plastic pan, temperature indication 54 deg f. also, large deep pan of mac and cheese at 49-50 deg f . At the upright cooler neat the ice machine, coffee, milk creamer at 52-54 deg f. also, open bucket of mango drink mixes at 49-51 deg f. discussed with facility PIC regarding the proepr cold holding for tcs food. suggested smaller metal pans for the mac and cheese. for the cut lettuce bags, suggested to place in a smaller/shallow metal pan in the reach-in cooler to ensure 41 deg f . guidelines for time as a measure of food safety control also reviewed with manager. manager discarded coffee creamer, and mango mix, and cut lettuce. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some plastic spray bottles in the back warewashing prep. room, wfilled , without an identification label. discussed with manager. please ensure all chemicals are provided with a label. manager removed and labeled the chemical bottles . Corrective Action: Corrected at time of inspection.

Inspector's notes

checked the sanitizer bucket solutions in the food prep. room, as well as front service station. all 3 buckets were at 0ppm. per manager, chlorine is utilized for making sanitizer solution. some buckets were from the previous day. frequency of the sanitizer solution as well the amount of chlorine needed to reach 50-100 ppm reviewed. manager discarded buckets. fresh sanitizer at 50 ppm established in all towel buckets. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed near the ice machine, ice scoops stored in a plastic pan, submerged in the stagnant /cloudy liquid. showed kitchen manager. please ensure ice scoop are washed daily and sanitized. also recommended a clean dry pan for storing ice scoops. manager removed existing plastic pans, provided clean metal pans for storing food /ice scoops. Corrective Action: Corrected at time of inspection.

Inspector's notes

facility certified food manager not present. please ensure a certified food manager is present during the hours of operations. resources on esd.maricopa.gov to obtain a certified food manager was provided/reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed cooked beef sliced in the steam table at 122-125 deg f . also some of the sliced teriyaki chicken at 130 deg f . manager was informed. all reheated by manager to 165 deg f . steam table hot water was also adjusted and reheated. please ensure tcs food is kept at 135 deg f or higher. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed cooked rice pans and mac and cheese, and raw beef and Milk jugs in the walk-in cooler at 49-59 deg f . showed facility manager. all removed /discarded. Please ensure rte/tcs is kept at 41 deg f . see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the back food prep. paint cans, and silicone containers placed directly above food prep. stations. showed manager. discussed proper storage location. manager removed all articles. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the time of arrival, walk-in cooler at 49-54 deg f . discussed with staff on duty. please ensure the food coolers can maintain 41 deg f or cooler. manager placed a service call. walk-in cooler was serviced during the inspection. 41 deg f established. suggested a daily temp check for the facility coolers. Corrective Action: Corrected at time of inspection.

Inspector's notes

inquired about the food workers food thermometer, a thermometer was found, however, not working.(Thermometer dial Not attached to the thermometer). informed manager. manager will pick up a new working thermometer. ice bath method calibration was reviewed during the inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

interior of the ice machine plastic guard plate observed having organic accumulation. showed facility PIC. manager cleaned and sanitized the surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pan of raw chicken in the walk-in cooler placed above veggies and pans of raw beef. discussed food pans storage. manager relocated raw chicken to the lowest shelf in the walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed large /deep pan of cooked pork at 70 deg f , just removed from the walk-in cooler. per kitchen manager prepared last night. reviewed cooling strategies with manager, utilizing ice bath and (shallow metal pans 4inch) reviewed. manager removed. see embargo Corrective Action: Corrected at time of inspection. MCESD cooling guidance document reviewed, and provided via email Corrective Action: Corrected at time of inspection.

Inspector's notes

onsite prepared (musubi)pork-rice wrapped in vegetable leaves inside the cookline steam table, at 109 -111 deg f . discussed with facility manager. per manager these wraps are made during the shift . manager removed. guidelines for time as a measure of food safety control reviewed. also food was placed in a double pan on the steam table, which may reduce the final hot holding. suggested a lid for the food pans. please ensure rte/tcs is kept at 135 deg f . see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

for the pans of cooked food in the walk-in cooler, such brown rice, fried rice, and steam white rice, as well as on site prepared macaroni, please provided a use by date. FDA use by date guidance document reviewed. manager provided a use by date for all rte/tcs food pans. prepared on 2-19-2025 Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.************in the front service station steam table, Observed grilled chicken , ham, and cooked beef at 98-126 deg f . per manager on duty all prepared for lunch today. noted ham placed in a pan above the steam table, not in contact with the hot steam table. also observed steam table at very low water setting. Informed kitchen manager. manager refilled the steam table with hot water and reset the steam table . all food pans reheated to 165 deg f . please ensure the rte/tcs is kept at 135 deg f or higher, Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces***************observed at the time of inspection, ceiling panels, above the food prep. stations , had accumulation. frequency of ceiling panel cleaning was reviewed with facility manager, Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.**************in the walk-in cooler, raw eggs were left above sauces and rte, packaged food. informed manager. manager relocated raw eggs to a designated lower shelf. corrected Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.**********************in the walk-in cooler observed deep pans of cooked pork, pans wrapped with plastic . checked the food temp. noted 124 deg f at the center of the food pans. inquired about the food preparation. per manager food cooked in the morning, placed in the walk-in cooler at 10am. spoke to kitchen manager and staff regarding leaving cooling food in smaller shallower pans, and not wrapping hot food till the cooling conducted, cooling temperatures monitored. 2 tier cooling reviewed, county visual guidance documents reviewed and emailed to kitchen staff. manager transferred the pork pans into open shallower pans and placed in the speed racks to assure rapid cooling please monitor cooling. training provided. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-Safety Operator-Resources.*******************observed pans of cooked food, prepared food such as , steamed brown rice, potato salad, all placed in the walk-in cooler. inquired about the facility date marking policy for the rte/tcs . per manager food prepared earlier yesterday and some of the pork prepared for the event on upcoming Saturday function. MCESD use by date policy and daily labeling described. mcesd guidance document provided. manager provided a use by date sticker for the rte/perishable food. training provided to kitchen staff. corrected. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals*******************observed on site chlorine sanitizer mixed at exceeding 200ppm. checked with test strip. test strip flashed black on contact. informed manager on duty. manager drained and refilled sanitizer. chlorine at 50 ppm established. training provided to kitchen staff. corrected. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils***********************the food prep. kitchen ceiling panel frequency of cleaning reviewed. observed the ceiling panels directly above the reach in prep. station, the light fixtures, and directly above the open food steam tables are severely dusty. please clean the ceiling panels. showed the manager on duty. Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking*******************proper storage of employee drink/beverages reviewed. observed 3 employees' open drink cups left on the food prep panels and also directly above the food prep. surfaces. Suggested to place employee beverages in a covered container with lids and straws. may also allocate a designated nonfood prep shelf to store all drinks. manager discarded all open drinks. Correct By: Corrected At Time Of Inspection