Kona Grill

Inspector's notes

At the cooks line, observed raw steak and raw beef patties with temperature range of 44-47 degrees F. At sushi bar, observed raw fish with temperature range of 45-47 degrees F. Items have been in units less than 4 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand cleanser located at the hand wash sink at the sushi bar. PIC re-supplied hand soap at the hand wash sink at time of inspection. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above ready-to-eat cooked chicken 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 cooked rice on a rack located in the walk-in with an internal temperature range of 45F-50F. Per PIC, the rice was cooked, placed in walk-in cooler the day prior to inspection, and had not been removed from walk-in cooler. The cooked rice was embargoed at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135F-70F in the first 2 hours and from 70F-41F in the next 4 hours for a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice labeled as acidified and with a 24 hour shelf life. Per PIC, shelf life stickers are pre-programmed by corporate. Discussed the need for a variance if using rice acidification to extend shelf life. Provided information on variance by email. Discontinue the 24 hour shelf life until variance is approved by the department. PIC had employee label rice for the 4 hour shelf life from when it was made. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quaternary ammonia (quat) concentrate in an unlabeled squirt bottle at the bar. PIC affixed a label at the time of inspection. When chemicals are removed from their original container, the new container shall be labeled with chemical's common name. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked onions with internal temperature of 92 degrees Fahrenheit at the time of inspection. PIC put container on top of the grill to reheat to 165 degrees F.

Inspector's notes

Observed sliced cheese, shredded cheese, hard boiled eggs with internal temperatures between 50 and 56 degrees Fahrenheit at the time of inspection.

Inspector's notes

Observed all 3 prep table units across from the grills/fryers with ambient air temperatures between 56 and 60 degree Fahrenheit with max/min thermometer. Establishment had been using ice on the north most unit but not the other two. Have units serviced so they can hold food at 41 degrees Fahrenheit or below. Or continuously monitor temperature of the food in the ice bath and replace ice as needed. Corrective Action: Correct prior to re-inspection on Tuesday, August 13, 2024.

Inspector's notes

Observed at the mop sink, and near the keg cooler/soda bibs, an excessive amount of drain flies. Discussed using fly tape in approved areas, and ensuring areas are kept clean and dry.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.---- Observed an open pack of raw shell egg stored with (cooked) hard-boiled eggs. All raw animal proteins shall be stored in a way as to not contaminate RTE food items. Kitchen manager arranged the foods in question properly. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.--- Table mount can opener including part that pierces cans observed with food debris. Keep all food contact services clean and sanitized. PIC remove can opener and had it through the dishwasher. 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.--- Observed rice noodles, cole slaw, Prime rib, and grilled garlic in walk at 46F to 49F. Meatballs, fingerling potatoes, American cheese, tofu, and sprouts on/in make table from 46F to 55F. All TCS foods shall be cold held at 41F or below. All foods were discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.---No policy for Time as a Control rice for sushi. Must have written policy/procedures for all foods that are on Time as a Control. Reinspection on 2/15/24. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation--- Sanitizer for 3 wash cloth buckets of quat sanitizer observed at 0ppm. PIC had the buckets replaced with chlorine sanitizer solution at 100ppm. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Small leak observed under 3 comp sink. Repair and maintain. 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 cut tomatoes, cheese, macaroni and cheese, chopped chicken and shrimp blend with internal temperatures between 49 and 51 degrees Fahrenheit at the time of inspection. Per PIC, items had been there since 4 hours prior to inspection. Items were discarded as noted on Embargo Form. TCS items shall be cold held at 41 degrees Fahrenheit or below to prevent microbial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 cold holding prep table on the north side of the kitchen with ambient air temperature of 51 degrees Fahrenheit. Per PIC, units were serviced earlier that day, and unit was at 37 degrees. Have unit checked again to keep TCS foods at 41 degree Fahrenheit or below. A re-inspection will occur on Friday, August 18th, 2023. Correct By: Correct Prior To Reinspection