Golden Hawaiian BBQ

Inspector's notes

Observed employee foods and drinks stored above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee foods and drinks stored above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp in the glass door cooler at 56*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 48-53*F including cut cabbage, mac salad and spam. PIC stated the cooler was observed holding foods at 41*F or below less than 3 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 25+ fruit flies throughout the establishment. PIC stated they have been working to eliminate all pest activity. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 6/26/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee foods and drinks stored above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of dust from the ventilation systems in multiple areas over food prep areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee washing hands. Observed employee scrub with soap for about 6 seconds. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. After discussion with the PIC, it has been determined that the root cause of the violation was training staff, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan stored on the handwashing sink next to the cooks line. Hand wash sinks must be maintained so accessible at all times. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dish washing machine with 0ppm concentration of chlorine sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC was able to repair the machine at the time of inspection and was tested with 50-100 ppm concentration of chlorine. Corrective Action: Corrected at time of inspection. After discussion with the PIC, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Repeat violation: 2nd

Inspector's notes

In the walk-in cooler, observed a tray of cooked pork buns with a prepared date mark of 03/04. In the reach in cooler next to the dishwasher, observed a metal tray of presliced cooked spam with a prepared date mark of 03/05. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. After discussion with the PIC, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation.

Inspector's notes

Observed an unlabeled spray bottle stored behind the front counter. PIC stated bottle was filled with soap. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC labeled spray bottle. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold table to the right of the hot holding, observed pre-portioned containers of macaroni salad with an internal temperature of 46-47 degrees F. In the reach in under the cold table, observed a medium covered plastic container of macaroni salad with an internal temperature of 46-48 degrees F. PIC stated items were prepared about an hour and a half earlier and placed in the cold table. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC relocated items to the walk in cooler and uncovered. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC did not have written procedures on site. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided county documentation "Guidance for Creating a Vomit & Diarrhea Clean-up Plan" to PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed <10ppm chlorine concentration on dishes exiting automatic dish machine. Warewashing equipment concentration of chlorine must be between 50-100ppm dependent on the manufacturer in order to properly sanitize utensils and equipment. PIC switched to using 3-compartment sink for sanitization step with proper sanitizer concentration at time of inspection. Adjust/Fix the dish machine to measure between 50-100ppm chlorine before use and continue to use the 3-compartment sink until the dish machine has been adjusted/repaired. Based on the observations and discussion with the PIC, the violation occurred due to a lack of verification and testing the dish machine to ensure proper concentrations. Corrective Action: Corrected at time of inspection.

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 male cook handling raw chicken at prep sink then dried his hands on apron without practicing hand washing. Addressed code violation with PiC, observed staff washed hands during inspection. Recommended to have apron changed out. 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. On counter, inspector observed fish batter mix with an internal temperature at 72 degree F using NSF thermopen thermometer and raw egg probed with an internal temperature of 54 degree F. using the NSF approved thermopen. Raw eggs were allowed to return to walk in cooler for quick cool down. Fish batter mix was discarded by kitchen staff at time of inspection. Correct By: Corrected At Time Of Inspection