Big Island Hawaiian BBQ

Inspector's notes

Observed no hand drying provisions at the hand wash sinks near the front counter and main service line. PIC provided hand drying provision for handwash sink at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed a stone block and a green scrub pad sitting in the basin of the hand wash sink near the 3 compartment sink. PIC removed items blocking the hand wash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bag of raw fish stored above RTE macaroni salad and cut carrots located in the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage sitting out at room temperature near the door to the kitchen, with an internal temperature range of 68F-70F. Per PIC, the cabbage was cut 2 hours prior to inspection. Discussed proper cooling methods with the PIC. The cut cabbage was moved to the walk-in for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoop stored in water with an internal temperature 85F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed interior of prep tables with heavy accumulation of food debris on surfaces throughout the unit. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice scoop being stored in water with a temperature of 120 degrees F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-602.13, C: Nonfood Contact Surfaces -- Observed build up of dust on the shelves in the walk in refrigerator. Clean routinely to prevent build up that could contaminate food. Correct By: Correct Prior To Next Routine Inspection