Hula's Modern Tiki

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Observed organic matter build up on the blades of the can openers. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several small holes in the wall at the rinse off station exposing bare wall behind. Discussed with the person in charge that all walls should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a few broken tiles in hallway and dish room. Observed damaged baseboard at the back of the walk-in cooler. The person in charge stated that a work order had already been placed. Discussed with the person in charge that the floors and wall junctures should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build up on the beverage dispenser at the end of the bar nearest to the street and excessive organic matter build up in the beverage dispenser holder at the server station. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gap approximately 1/2 inch under the back door with light showing through. Discussed with the person in charge that all outer openings should be sealed to prevent entry of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged caulking behind the prewash sink at the dish machine and in the restrooms. Discussed with the person in charge that all sinks should be sealed to the wall with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged door frame on the back door exposing bare wood. Discussed with the person in charge that all walls should be sealed and covered with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the hot well on the prep line, observed a pan of mashed potatoes at 115-125*F. Per employee the foods were being held hot after preparation and were not reheats. Per employee it was prepped and placed in the hot holding unit 1.5 hours prior. Potatoes were placed in a pan and reheated to 165*F prior to placing them back in the hot holding unit.

Inspector's notes

At time of inspection, cooked plantains and cooked onions on the flat top grill were being held on time control. Items were placed on time control 3 hours prior. Observed no time control documentation available for the time the foods were placed out. Reviewed the time control log and the establishment's procedures for time as control. Manager updated log with today's food items on time as control.

Inspector's notes

In the walk in cooler, observed a pan of raw, pooled eggs stored above raw ginger and ready to eat, cut lettuce. In the prep cooler by the stove, observed raw chicken stored over raw fish. Discussed storage of utensils for raw proteins.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. Observed employee use gloves to place patty on the grill. Employee then went and grabbed clean pan from the shelf to fill with water for the steam table. Afterwards, employee went and changed gloves to return to food handling without washing their hands. Employee was instructed to wash their hands and put on new gloves prior to returning to food handling. When handling raw food with gloves, a proper hand wash is required prior to returning to handling ready to eat foods. Correct By: Corrected At Time Of 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 bottom part of the food prep unit by the handwashing sink in the kitchen, observed raw tuna stored above ready to eat cakes and raw fish cakes stored above ready to eat lettuce for salads. All raw foods should be stored below ready to eat foods in order to prevent cross contamination. Manager had moved foods to proper storage. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. In the right most reach in cooler in the bar, observed bar whip made from heavy cream at 44*F and a bottle of half and half at 49*F. Per manager, both items were in unit since the previous day. Foods were embargoed. All cold-holding temperature controlled for safety (TCS) foods are required to be kept at 41*F. Reach in cooler was holding at 42.8*f on inspectors min/max thermometer. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed raw tuna being thawed on the cooling rack in the walk in cooler. Tuna was still in its original reduced oxygen packaging (Vacuum sealed). When thawing raw fish, it must be removed from the vacuum sealed packaging. Please remove fish from packages when thawing. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of grease and residues accumulating behind the cooking equipment. Floors should be cleaned as frequently as necessary to prevent the accumulation of debris and residues. Please have the floors cleaned. Correct By: Correct Prior To Next Routine Inspection