Ono Hawaiian BBQ

Inspector's notes

No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employees handling raw beef, and raw chicken with gloved hands before changing gloves to handle ready to eat food items without washing hands in between. Instructed employees to wash hands when changing tasks. Please ensure hands are washed after handling raw animal products and before ready to eat foods (glove changing does not substitute for proper hand washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of raw eggs being stored on shelf above raw onions, and guava pies in walk-in cooler. Eggs were moved to safe location at time. Please ensure raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large colander of cooked pasta on back table which measured 67 degrees F, person in charge said it had been there for over an hour and moved it to walk-in cooler at time. Please ensure food items are cooled inside active cooling equipment after it reaches 135 degrees F to ensure all cooling benchmarks are met. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live German cockroach activity in cracks between baseboards behind cooking equipment across from 3 compartment sink, and on underside of prep table in back area. Please ensure premise are maintained free of pests. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On in use prep table cooler, dry wiping cloths stored on food product and in use cutting boards in between uses. Manager moved dry wiping cloths to wiping cloth bucket. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, in use cutting boards deeply scored. Resurface or replace to allow for a smooth and easily cleanable surface. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Current indoor mop sink not accessible due to large trash can stored in basin of sink. Per manager, mop water is dumped down stormwater drain at end of evening and was not observed at time of inspection. Discontinue dumping mop water down outside storm drain and use provided indoor mop sink. Instructed manager to remove trash can to allow the use of mop sink. Mop water and similar liquid wastes are contaminated with microorganisms and other filth. Wastewater is to be disposed of in a sanitary manner that will not contaminate food or food equipment. A service sink or curbed cleaning facility with a drain allows for such disposal. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3-compartment sink, no detectable chlorine sanitizer at dishware surfaces. Employee emptied third basin of sink, and refilled with clean water and added chlorine to the proper concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after heavy periods of warewashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, covered container of cooked macaroni with internal temperatures of 47*F-49*F. Per date sticker, macaroni was prepared the previous day. Container of cooked macaroni was discarded. See embargo form. Discussed proper cooling temperatures and methods with manager and employees. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in cold holding well, macaroni salad with an internal temperature of 50*F. Per manager, macaroni salad was removed from cold holding <30 minutes. Employee added ice to cold holding well to rapidly cool macaroni salad back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. Throughout kitchen, doors and handles of cold holding units, inside of cold holding units, shelving in walk in cooler with accumulation of food debris. Maintain clean. 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

In in use wiping cloth buckets, chlorine sanitizer with a concentration >100ppm. Employee re-made chlorine sanitizer solution in both wiping cloth buckets at time of inspection. Discussed the importance of proper chlorine sanitizer concentration when working with food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked macaroni/ 45*F-50*F prepared and cooling in shallow covered containers. Cooked macaroni was uncovered to continue the cooling process. 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

Throughout establishment, door handles and doors, bottom shelves of coolers and freezers, with accumulation of food residues and debris. Maintain clean. 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

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, cooked macaroni/ 53*F-56*F, stored in covered containers >6 inches deep. Per manager, macaroni was cooked about 5 hours ago. Manager moved cooked macaroni to ice baths to rapidly cool down to the proper temperature. 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.

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. ........Walk in cooler with an ambient air temperature of 53.6*F, taken with inspector min/max irreversible thermometer and 54*F with establishment ambient air thermometer. Discontinue use of walk in cooler for storing of TCS (time/ temperature control for food safety) foods until able to maintain proper temperature throughout the day. Repair company was called at time of inspection. Correct By: Correct Prior To Reinspection

Repeat Violation 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. ...........On cook line, employee handling boxes on ground with gloved hands, then began working with fryer equipment and food with same gloved hands. Instructed employee to discard frozen shrimp, remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,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. .............In walk in cooler, TCS foods (raw beef, raw chicken, raw ribs, cut leafy greens, cooked macaroni, cooked pork) with internal temperatures of 50*F-52*F. Per manager, TCS foods were in walk in cooler >24 hours. TCS foods (raw bee, raw chicken, raw ribs, cut leafy greens, cooked macaroni, cooked pork) were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less 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. ........Walk in cooler with an ambient air temperature of 53.6*F, taken with inspector min/max irreversible thermometer and 54*F with establishment ambient air thermometer. Discontinue use of walk in cooler for storing of TCS (time/ temperature control for food safety) foods until able to maintain proper temperature throughout the day. Repair company was called at time of inspection. Correct By: Correct Prior To Reinspection

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. ............On cook line, employee handled trash bucket with double gloved hands, removed top gloves and contaminating bottom gloves, then began working with ready to eat foods and equipment, without a proper handwash and glove change. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing and glove changes with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

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. ...........In walk in cooler, flats of raw shell eggs stored below containers of raw chicken. Raw shell eggs were moved above containers of raw chicken to prevent future cross contamination. Discussed proper storage of raw and ready to eat foods. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ...........In use wiping cloth buckets with a chlorine sanitizer concentration >200ppm. After several attempts to dilute wiping cloth buckets, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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............In walk in cooler, cut cabbage/ 50*F and cooked macaroni/ 55*F prepared and cooling in shallow covered containers. Cut cabbage and cooked macaroni were uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd