Inspection Report
Moki's Hawaiin Grill
3614 E SOUTHERN AVE MESA AZ 85206
FD-07909
Food Establishment - Eating & Drinking
Food Routine Inspection
9/27/2023
Not Participating
3
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
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 the walk-in cooler, raw eggs were left above sauces and rte, packaged food. informed manager. manager relocated raw eggs to a designated lower shelf. corrected
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 the walk-in cooler
observed deep pans of cooked pork, pans wrapped with plastic . checked the food temp. noted 124
deg f at the center of the food pans. inquired about the food preparation. per manager food cooked in
the morning, placed in the walk-in cooler at 10am. spoke to kitchen manager and staff regarding leaving
cooling food in smaller shallower pans, and not wrapping hot food till the cooling conducted, cooling
temperatures monitored. 2 tier cooling reviewed, county visual guidance documents reviewed and
emailed to kitchen staff. manager transferred the pork pans into open shallower pans and placed in the
speed racks to assure rapid cooling please monitor cooling. training provided.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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-Safety Operator-Resources.*******************observed pans of cooked food, prepared food such as , steamed brown rice, potato salad, all placed in the walk-in cooler. inquired about the facility date marking policy for the rte/tcs . per manager food prepared earlier yesterday and some of the pork prepared for the event on upcoming Saturday function. MCESD use by date policy and daily labeling described. mcesd guidance document provided. manager provided a use by date sticker for the rte/perishable food. training provided to kitchen staff. corrected.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals*******************observed on site chlorine sanitizer mixed at exceeding 200ppm. checked with test strip. test strip flashed black on contact. informed manager on duty. manager drained and refilled sanitizer. chlorine at 50 ppm established. training provided to kitchen staff. corrected.
Correct By: Corrected At Time Of Inspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils***********************the food prep. kitchen ceiling panel frequency of cleaning reviewed. observed the ceiling panels directly above the reach in prep. station, the light fixtures, and directly above the open food steam tables are severely dusty. please clean the ceiling panels. showed the manager on duty.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking*******************proper storage of employee drink/beverages reviewed. observed 3 employees' open drink cups left on the food prep panels and also directly above the food prep. surfaces. Suggested to place employee beverages in a covered container with lids and straws. may also allocate a designated nonfood prep shelf to store all drinks. manager discarded all open drinks.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
report emailed to facility GM. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.
Award: Not Participating,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Ty-staff in charge
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.