Ono Hawaiian BBQ

Inspector's notes

observed staff in the cookline, dropping raw chicken with gloves on and proceeded to handling rte. food, preparing customer take out plates. also, staff touching pants with food handler gloves on. manager provided a coaching training with staff on the proper hand washing strategies. facility manager coached staff to remove food handler gloves, properly wash hands and re-install new food Corrective Action: Corrected at time of inspection.

Inspector's notes

observed staff rinsing a soiled food utensil in the middle basin of the 3-compartment basin. process of manual ware washing reviewed with facility staff. suggested to prepare the three-compartment basin, as Wash, rinse and sanitize to ensure all food utensils are scrubbed and sanitized and effectively. department manual ware washing stickers reviewed and provided. manager coached staff and three compartment basins prepared, chlorine at 50 ppm established on final basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed wet wiping cloth left on the hand washing area. discussed with facility manager has a designated sanitizer bucket. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

checked multiple stacked of won site washed/rinsed food pans. observed placed atop each other, wet stacked. discussed with manager proper air-drying strategies county guidance sticker provided via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

facility back food prep. hand washing basin was blocked with articles, such as soiled food pans. discussed with manager. all removed/relocated. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the walk-in cooler, pans of raw chicken placed above beef pans. also some raw pork pans , placed above sliced beef. discussed the food storage strategies. manager relocated raw chicken pans and raw pork pans to a designated lower shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed multiple spray bottles filled with chemicals. no identification label. discussed the proper chemical labeling with manager. manager labeled all chemicals Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: checked the sanitizer in the sanitizer designated buckets. noted at 200ppm for chlorine. manager removed and diluted buckets to 50 ppm Corrective Action: Corrected at time of inspection.

Inspector's notes

observed a small segment of kitchen food prep. east wall dug out. per manager awaiting a work order to replace/repair pipes. please ensure when work is finished, all flooring, wall, and the wall floor juncture is smooth, and easily cleanable. showed manager Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the back food prep. area, some of the wet wiping cloth, left on the food prep. counters. discussed with manager. manager provided designated chlorine sanitizer solution buckets. sanitizer at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the back room food prep. area, found some employee drinks placed above open food prep. area. discussed with manager. suggested a designated area for beverage containers. use of lids and straws also reviewed. manager removed all drinks containers. placed in a designated employee food pan. corrected Corrective Action: Corrected at time of inspection. 4-204.11 - Core: Ventilation Hood Systems, Drip Prevention Addl Notes: in the grill area, one of the food drip pans missing. showed manager. please re-install the drip pans. Corrective Action: Correct prior to next routine inspection.