Ono Hawaiian BBQ
Permit ID: FD-73175
Permit Type: E & D
13864 W Bell Rd Suite 103 Surprise 85374
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
20
Proper cold holding temperatures
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 raw marinated chicken along the grill line in sandwich prep cooler at 43-46*F. Cold hold of temperature control for safety foods to be at 41*F or lower. As per the manager, the lunch rush was large and lids were open during this service time. Manager removed chicken from sandwich prep cooler and placed in walk in cooler to quickly chill back to 41*F. Advised manager to use metal stem thermometers to verify that food along the preparation line remain at 41*F or lower.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed wiping cloths along grill line in sanitizer bucket < 50 ppm chlorine based sanitizer. Sanitizer for chlorine based sanitization to be between 50 - 150 ppm. Manager removed bucket and refilled with correct concentration of 100 ppm.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Mark C. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Discussed cooling large batches of foods such as pasta - provided cooling documents to assist in verifying correct cooling practices.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
