Ono Hawaiian BBQ

Inspector's notes

Observed handwashing sink next to 3-comp sink to be filled with utensils. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 rice scoops stored in ambient stagnant water. 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. **Second Consecutive Violation**

Inspector's notes

Observed no certified food protection present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. **Third Consecutive Violation**

Inspector's notes

Observed three spray bottles with chemicals without a label or common name. 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. Person in charge wrote chemical name on spray bottle. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoop stored in still water of 90*F. 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

Person in charge at establishment at the time of inspection did not have a CFPM certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. **Second repeat violation**

Inspector's notes

Observed 2 sanitizer buckets measure 10ppm for chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Discussed with PIC about changing sanitizer buckets at timed intervals to ensure proper concentration. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations (50-100ppm for chlorine) at time of inspection. Corrective Action: Corrected at time of inspection. **Second repeat violation**

Inspector's notes

Person in charge at establishment at the time of inspection did not have a CFPM certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed beef on the bone in hot holding unit temp at 102*F. Person in charge (PIC) stated that it had been cooked approximately 10 minutes ago. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed alternative methods for product to safe to serve, such as time as a control, or make to order. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 sanitizer buckets measure 10ppm for chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Discussed with PIC about changing sanitizer buckets at timed intervals to ensure proper concentration. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations (50-100ppm for chlorine) at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed dumpster enclosed with gate off the hinges. This allows the public to access the area and excess unwanted trash in area. Discussed with PIC about repairing gates, obtaining a lock for the gates, keeping dumpster lids closed, and cleaning up debris around dumpster. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed main handwashing sink by kitchen entrance have old and cracked caulking between sink and splashguard, causing water to leak from in between onto floor. Please correct so sink water no longer leaks onto floor.

Inspector's notes

Observed several cracked and missing tiles on the cook line and several more coping tiles knocked out of position as to allow passage from kitchen to interior wall space behind soda syrups. Also observed several coping tiles missing and broken by restrooms and by soda machine. Flooring shall be maintained to facilitate cleaning and the prevention of pests.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco. Observed two employee cups of soda without lids underneath prep table by dish pit. Employee drinks shall have lids and straws and be kept separate as to prevent contamination. PIC had employee add lids and straws and move drinks to utility rack near kitchen entrance. Correct By: 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 cook on the cook line place raw chicken onto grill then move to cold side of line and grab lid of mac salad bin without changing gloves or washing hands. Employees must remove gloves, wash hands, and don new gloves when moving between raw and ready-to-eat foods. PIC stopped employee from continuing, instructed employee to wash hands and change gloves, and sent lid to be washed and sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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. Observed employee washing dishes in the three comp sink behind kitchen. Test strip of chlorine sanitizer indicated appx. 10ppm chlorine. Chlorine concentrations for sanitization of food contact surfaces shall be between 50 and 100 ppm. Employee drained off sanitization sink, refilled, retested and sanitized washed dishes. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Observed several cracked tiles on the cook line and several more coping tiles knocked out of position as to allow passage from kitchen to interior wall space behind soda syrups. Flooring shall be maintained to facilitate cleaning and the prevention of pests. PIC reports they will inform senior management of the need for floor repairs. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals >>>Observed a sanitation bucket by hand sink near the swing door of the establishment that measured over 100ppm of chlorine sanitizer solution. Instructed PIC (person in charge) to replace the bucket with the correct measurement of sanitizer. When wiping cloths are stored in sanitizer solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration. Discussed with PIC the sanitizer solution bucket should be measured before use to ensure proper levels. Chlorine shall be maintained between 50-100ppm. Correct By: Corrected At Time Of Inspection