Ono Hawaiian BBQ

Inspector's notes

Observed ice build-up on floor underneath the cooling unit in walk-in freezer. Discussed with PIC that physical facility and equipment required to be cleaned and maintained in good repair at all times and to continue storing food to avoid the condensation from falling onto food. 2nd consecutive occurrence Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice build-up on floor underneath the cooling unit in walk-in freezer. Establishment is to manage the leak and ice accumulation from the cooling unit. Discussed with person in charge to continue storing food packages in such a way to avoid the leakage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing caulking on sink and holes/deterioration on the red handle of the sink nearest to the cook line. Sink is still operable and person in charge stated they have an appointment with maintenance to come repair it. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chlorine concentrations above 200ppm in the three compartment sink while actively washing dishes. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed importance of sanitizer concentration and testing with employees and the Person in Charge. Discussed training staff on proper procedures with PIC. Ensure all chlorine sanitizer concentrations are between 50-100ppm at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple handsinks with caulking separating from the sink in multiple areas. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed multiple wiping buckets measuring at 10 PPM of Chlorine. Staff remade the sanitizer wiping bucket at the correct Chlorine concentration, at time of inspection. Reeducated staff on the recommended range of use for chlorine (50-100 PPM). Wiping buckets to be changed every 4 hours. Discussed the importance of reaching the recommended range as too little sanitizer may not disinfect the wiping cloth effectively. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System Observed a sprayer nozzle attached to the backflow preventer on the mop sink. An employee detached the sprayer at time of inspection. Employees were re-educated on backflow prevention devise requirements and protection measures. Hoses and sprayer nozzles to be maintained as unattached from the backflow preventer unless in active use. Pressure can build up in system, if hoses or spray nozzles are left attached to the backflow preventer, which can cause the backflow preventer to fail. Backflow preventers are required to reduce the risk of contaminated water siphoning back into the main buildings water supply. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed ice crystal build up underneath the cooling unit which was dripping down onto sealed packages of chicken. Alerted the manager who knocked off the ice crystals from the boxes and moved the boxes of chicken to another spot in the freezer Establishment to manage the leak and ice crystal build up from the cooling unit. Staff to avoid placing foods directly below the cooling unit while the leak is still present. Establishment to fix the freezer so that it is in good repair before the next routine inspection. Discussed the importance of maintaining equipment in good repair with staff. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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. --Observed multiple TCS food items (such as raw chicken and raw beef) in the walk-in cooler with internal temperatures between 48-49°F at the time of inspection. The ambient air temperature of the walk-in was between 49-51°F at the time of inspection (see violation 31). The Person in Charge (PIC) stated the food had internal temperatures below 41°F less than 4 hours before inspection time, so food in the walk-in cooler was moved to the walk-in freezer at the time of inspection. Discussed cold holding policies and procedures with the PIC. Provided guidance documents for cold holding and the link to the AMC toolbox on Maricopa County's website. Ensure all food being monitored by cold holding maintains internal temperatures of 41°F or below at ALL TIMES. This is the second consecutive violation. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. --Observed the walk-in cooler with ambient air temperatures between 49-51°F at the time of inspection. The PIC stated the walk-in had ambient air temperatures below 41°F less than 4 hours before inspection time, but the temperature was raised due to employees frequently entering and exiting this unit. Discussed the need for refrigeration units to maintain ambient air temperatures of 41°F or below at ALL TIMES. Discussed monitoring procedures and frequency with PIC. Establishment temporarily closed until a technician arrived and was able to repair the unit so air was blowing out of the unit fans at 38°F. The food in this unit must be able to maintain internal temperatures of 41°F or below at ALL TIMES, even with frequent entry into the unit. Reinspection will occur on Friday, February 23rd to ensure this violation is corrected and the walk-in is fully repaired. This is the second consecutive violation. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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. --Observed multiple TCS food items such as raw beef and raw chicken in the walk-in refrigerator with internal temperatures between 48-49°F at the time of inspection. The ambient air temperature of the walk-in was 44-46°F (see violation 31). Discussed cold holding policies and procedures with the Person in Charge (PIC). Ice was placed around items to cool temperatures. Ensure all TCS food being monitored by cold holding maintains internal temperatures of 41°F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. --Observed walk-in refrigerator with ambient air temperature between 44-46°F at the time of inspection. Food in this unit was 48-49°F. The PIC stated the walk-in temperature had been below 41°F that morning. Discussed thermometer use and calibration. Ice was placed throughout the walk-in to lower the temperature. A technician was scheduled for later in the day. A 24-hour reinspection will occur to ensure this violation is corrected. Ensure all cold holding equipment has ambient air temperatures below 41°F and is able to maintain food with internal temperatures of 41°F or below at all times. Correct By: Correct Prior To Reinspection