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.... Raw chicken, raw beef, and eggs with internal temperatures between 52 degrees F and 56 degrees F cold holding in a prep table across from the grill. Ambient temperature of the prep table was determined to be 52.7 degrees F by using a min/max thermometer. PIC stated that the items had been placed into the prep table at opening this morning, about 1 hour before inspectors arrival. TCS ingredients in the prep table were moved to the walk-in to cool to 41 degrees F or below. PIC will call service technician to repair the prep table. Ensure all cold holding TCS items are held at 41 degrees F or below.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
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.... Raw chicken, raw beef, and eggs with internal temperatures between 52 degrees F and 56 degrees F cold holding in a prep table across from the grill. Ambient temperature of the prep table was determined to be 52.7 degrees F by using a min/max thermometer (see violation 20). PIC will call service technician to repair prep table. A re-inspection of the prep table will occur tomorrow. Prep tables holding TCS items need to have an ambient temperature below 41 degrees F.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation #[20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. AMC training is scheduled for 1/10/2023 at 3pm. Inspection rights reviewed with Dennis Z. Inspection report emailed.
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.
