Ono Hawaiian BBQ

Inspector's notes

Observed various cans of insecticide and a box of rodent control bait in the bottom shelf of the supply shelf in back room. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live German roaches in several areas across facility including walk-in, dish area, mop sink area and front prep area. 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. Re-inspection scheduled for 5/24/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed stacked pans in storage with moisture in-between. Discussed proper air drying of food contact surfaces. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee placing raw meat on the grill, then switch task and proceed to change gloves without washing hands. Stopped employee and discussed the importance of proper hand washing and when hand washing is required with the employee. Employee proceeded to wash hands. Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Noted that walk-in door was left open periodically during inspection. Observed large containers of chicken with an internal ambient temperature of 45*F. Discussed keeping the walk-in door closed. Discussed methods of organizing the walk-in to allow for better circulation of heat and to promote better cooling, such as leaving space between the containers. Removed a plastic bag jammed in the AC unit. Lights were turned off and door was left closed and it was observed that temperatures returned to <41*F by the end of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed miscellaneous containers stacked with water trapped in between. Educated employee regarding equipment and food contact surfaces needing to be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several open screw top lidded water bottles. Covered drinks with a lid and straw placed in an area away from food and/or food contact surfaces are allowed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the center cutting board with cuts and in need of either replacement or re-surfacing. Repair or replace a needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged coved base below the two compartment prep-sink in the back area. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***5th repeat violation***

Inspector's notes

***5th repeat violation***

Inspector's notes

During the inspection the inspector had to educate manager on duty about proper ware washing techniques, when to wash, Time and temperature control for safety, and sanitation times for food contact surfaces. No prior knowledge was demonstrated during the inspection. A CFPM certificate could not be produced. District manager arrived half way through inspection and inspector discussed proper training and certification for all employees.

Inspector's notes

Male cookline staff member conducted a sub 5 second hand wash when asked to wash after contacting raw meat and re gloving without washing hands. Educated and employee Corrected for 20 seconds. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed male staff member contact raw chicken at grill, de glove and re glove without a hand washing. Female staff member contacted raw chicken at the same station, de gloved and re gloved without a hand wash. Both employees were asked to wash hands before continuing food service and corrected with a 20 second hand wash.

Inspector's notes

*3rd repeat violation * Front cookline hand sink blocked by trash can, and rear back of house hand sink blocked by mound of dishes upon entering kitchen. Discussed maintaining hand sinks free and clear. Corrective Action: Corrected at time of inspection.

Inspector's notes

Left side cookline reach-in fridge is dedicated for raw product and a contaminated surface. five large young coconut found stored in fridge under an array of raw product such as chicken and beef. Coconut moved a time of inspection. Please stored Ready to eat foods above and away from raw foods. Discussed placing no ready to eat foods in left side fridge.

Inspector's notes

Observed cookline cutting boards to have an accumulation of food debris, Inspector asked cookline employee when cutting boards were last washed. Employee stated the night before. Establishment opens at 9am. Discussed with district manager the need to remove and wash rinse and sanitize every 4 hours due to the cutting boards being a surface TCS food is prepared on. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: At time of inspection 3 -compartment sink found in use with 0-ppm of chlorine sanitizer. Basin was drained and refilled by manager and tested to show 75ppm of bleach when demonstrating proper ware washing technique. *2nd repeat* 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed a multitude of stored utensils with food debris stored clean, knifes on magnet, hand slicer, band slicer, and laddles, and clear plastic bins. items had sticky brown sauce debris and small protein debris. Discussed cleaning items more thoroughly and properly washing via 3-comp sink. Corrective Action: Corrected at time of inspection. *2nd repeat* PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed female employee work with raw chicken product in back of house, and proceeded to change gloves to preform ware washing. Employee grabbed a dirty container and washed off with running water and returned to clean basin bin. Discussed needing to wash, rinse and sanitize using the 3- compartment sink and if handling clean dishes the need to perform a hand wash after handling raw product. Dirty dish was returned to dish area. Inspector demonstrated correct procedure to employee and manager. Employee resumed ware washing with bleach sanitizer and set items to air dry. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hot line items found under 135*f degrees. Short rib, sliced beef and chicken 98-86*f degrees. staff had rotated product within last 30 minutes. Items reheated above 165*f degrees. *2nd repeat* Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed far side right cookline over filled with TCS products such as cut cabbage, slaw mix, spam, and mac salad at 45-48*f degrees. Items swapped out for product ready in walk-in at time of inspection. Discussed maintaining temperature critical limits with manager on duty and district manager of 135*f to 41*f degrees. Please avoid the danger zone. *2nd repeat* Corrective Action: Corrected at time of inspection.

Inspector's notes

Discussed the need to maintain line checks daily with district manager. Inspector requested the establishments thermometer to verify accuracy, none could be produced. Please acquire a probe thermometer by 12/19/24. Please send inspector a photo of thermometer with receipt by then or reinspection will occur on site. Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed a strand of black hair in steamed cabbage and broccoli mix holding on the hot line. Hair removed and food discarded. please maintain food free of contaminates. Corrective Action: Corrected at time of inspection.

Inspector's notes

in use ladle and clever found stored in hot well at 114*f degrees. Discussed keeping in-use utensils above 135*f degrees Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no food protection manager on site at time of inspection. A food protection manager is required to be on site every hour this establishment is open. -----------4th Repeat. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no food protection manager on site at time of inspection. A food protection manager is required to be on site every hour this establishment is open. -----------4th Repeat. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a canned energy drink on a shelf in the back room over dry ingredient bins. Discussed having all employee drinks in a cup with a lid and a straw and not storing them above any foods or ingredients. Had PIC remove drink and place it in a cup with a lid and straw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink on line without towels. Discussed having soap and towels at all hand sinks. PIC will fill dispenser with towels. 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 large pitcher of water in the basin of the hand sink on the line. Discussed not blocking a hand sink in any way and not using it for any other purpose. Had cook remove pitcher.---2nd repeat. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 comp sink with chlorine sanitizer solution at <25ppm. Discussed proper concentration of sanitizer 50-100ppm and added a little bleach to sink to be 50ppm. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed knives on a magnet in the back room stored as clean with visible food debris on them. Discussed thoroughly cleaning knives before storing them as clean. Removed knives so they could be cleaned. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken at 113*F-130*F and beef at 118*F in hot holding well. PIC stated well was broken and meats had been in unit for 15 minutes. Discussed not using the hot holding well if it isn't working properly and had cook move all foods to flat top to hold at proper temperature of 135*F or above. Had PIC call for service of unit.

Inspector's notes

Observed spam 50*F, macaroni salad 52*F, shredded cabbage 62*F and a salad mix at 60*F in a cold holding unit on the line. PIC stated foods had been in unit since 10:30 am One and a half hours. Had cook move all foods to working unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed make table on line with ambient temperature of 63*F. Had Cook move all foods and PIC call for service of unit. A reinspection was scheduled for 10/3/24 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no test strips in facility. Discussed having test strips available to ensure correct concentration of sanitizers. Left a few strips and will reinspect on 10/3/24. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hose with a sprayer connected to mop sink. Discussed approved systems and detached hose and sprayer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shelf above 3 comp sink with clean dishes on it with visible build up of dirt and debris. Discussed regular cleaning to prevent build up. ----2nd repeat.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 one hand sink without soap on the line and hand sink in back of establishment without towels. PIC filled both dispensers. Discussed having soap and towels at all hand sinks at all times. Priority Foundation-5-205.11, Pf: 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. Observed pot and towel in basin of hand sink and garbage can and container of oil in front of hand sink on line. Discussed not setting anything in basin of hand sink, using it for any other purpose other than hand washing and not blocking it in any way. PIC removed items from basin and moved items in front of sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed spray bottle with what PIC stated was oven cleaner without a label. PIC labeled chemical and discussed labeling all chemicals to prevent misuse. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed shelf above 3 comp sink where clean dishes are stored with visible dirt. Discussed removing all items from shelf and cleaning it regularly. PIC stated they would clean shelf. Correct By: 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. Observed beef ribs in hot holding unit at 107*F and chicken at 114*F. Had PIC move meat items in hot holding to flat top to hold at correct temperature of 135*F or above. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-A)(2) and (B)3-501.16(, 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 sliced beef in make table on line at 52*F. Beef had been in cooler for one hour according to cook. Discussed proper cold holding temperature of 41*F or below. Had PIC move beef to walk in. -------2nd Repeat Repeat Violations: 2nd,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 water in hot holding table at 125*F. Table on Hi setting. PIC stated table was just repaired. Discussed having repairman return to fix table. Reinspection scheduled for 12/14/23 Observed make table on line with 55*F ambient temperature. Had PIC place all meats on ice and call for service. Asked PIC not to store anything underneath. Correct By: Correct Prior To Reinspection