MOKU HAWAIIAN GRILL

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: In the cold holding unit on the service line, observed raw salmon and raw tuna at 46*F to 48*F. Both items were prepped and placed directly into the unit. The unit was holding at -19*F on the inspectors thermometer. It was determined that the foods were not fully cooled prior to being placed in the cold holding unit. Foods were moved to the walk in cooler to rapidly cool. Corrective Action: Corrected at time of inspection.

Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed scoring and chipping on the cutting boards in the back prep area. Cutting boards must remain smooth and easily cleanable. Please have the heavily scored and chipped boards resurfaced or replaced. Corrective Action: Correct prior to next routine inspection.