Ono Hawaiian BBQ

Violations (2)

• 22CriticalRepeatCorrected on site

  Proper Cold Holding Temperatures

  Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Addl Notes: Observed chicken catsu in sandwich prep cooler across from grill at 45*F. As per the person in charge, chicken catsu was prepped prior to inspection and placed into sandwich prep cooler. Advised staff to cool back to 41*F prior to placing in top portion of sandwich prep cooler. Chicken catsu was placed into walk in cooler to cool back to 41*F. Corrective Action: Corrected at time of inspection. Second consecutive violation.

  Priority

• 15Corrected on site

  Food Separated and Protected

  3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. Addl Notes: Observed shell raw eggs in white tote stored over ready to eat drink pouches in walk in cooler. Eggs were placed beneath drinks at time of inspection Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.