Inspection Report

Business Name
Hula's Modern Tiki

Business Address
7213 E 1ST AVE SCOTTSDALE AZ 85251

Permit Number
FD-33110

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/8/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

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.

Observed employee use gloves to place patty on the grill. Employee then went and grabbed clean pan from the shelf to fill with water for the steam table. Afterwards, employee went and changed gloves to return to food handling without washing their hands. Employee was instructed to wash their hands and put on new gloves prior to returning to food handling. When handling raw food with gloves, a proper hand wash is required prior to returning to handling ready to eat foods.

Correct By: Corrected At Time Of Inspection

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 bottom part of the food prep unit by the handwashing sink in the kitchen, observed raw tuna stored above ready to eat cakes and raw fish cakes stored above ready to eat lettuce for salads. All raw foods should be stored below ready to eat foods in order to prevent cross contamination. Manager had moved foods to proper storage.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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 the right most reach in cooler in the bar, observed bar whip made from heavy cream at 44*F and a bottle of half and half at 49*F. Per manager, both items were in unit since the previous day. Foods were embargoed. All cold-holding temperature controlled for safety (TCS) foods are required to be kept at 41*F. Reach in cooler was holding at 42.8*f on inspectors min/max thermometer.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

Observed raw tuna being thawed on the cooling rack in the walk in cooler. Tuna was still in its original reduced oxygen packaging (Vacuum sealed). When thawing raw fish, it must be removed from the vacuum sealed packaging. Please remove fish from packages when thawing.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Observed an accumulation of grease and residues accumulating behind the cooking equipment. Floors should be cleaned as frequently as necessary to prevent the accumulation of debris and residues. Please have the floors cleaned.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report emailed.
Notes:
Discussed CFM requirements.
Reviewed broken tile repair time frame with manager.
Discussed Ice scoop storage.
Inspection conducted with RS #1197

Award: Not Participating,Embargo Lbs: 2.5,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: RA,Signer: Lily V.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.