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N.JOAQUIN Environmental Health Department <br /> COUNTY <br /> t;reocnt?ss grows Akers. <br /> Time In: 1:00 pm <br /> Time Out: 1:35 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: ONO HAWAIIAN BBQ Date: 01/31/2018 <br /> Address: 2457 NAGLEE RD, TRACY 95304-7324 <br /> Owner/Operator: APELILA AND J LLC Telephone: (209)830-1688 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00045586 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00045586 states: "COMPLAINANT EXPERIENCED ROTTEN ONIONS BEING USED IN FOOD. HEAD COOK <br /> DROPPED SHRIMP INTO SANITATION BUCKET, FRIED AND SERVED IT AFTERWARDS. DISHES NOT WASHED <br /> PROPERLY. SANITATION BUCKET NOT EMPTIED OUT REGULARLY. ROACHES ON PREMISES." <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Brian Hernandez Expiration Date: March 16,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--hot hold 155.00°F beef--hot hold--151.00°F <br /> shrimp--hot hold 153.00°F walk-in cooler--40.00°F <br /> shrimp--cold cold 34.00°F <br /> NOTES <br /> Manager on duty is aware of the complaint. He believes the complainant is a former employee who was recently let go. <br /> Observations this date: <br /> 1)Yellow and red onions in the walk-in cooler are fresh (no rot observed). <br /> 2)Shrimp comes pre-breaded and frozen. Shrimp is moved from the walk-in cooler to the kitchen reach-in as needed. Shrimp <br /> is not"dipped" into anything before being put into the fryer oil. <br /> 3) Manager demonstrated proper ware washing techniques. Facility uses the wash-rinse-sanitize-air dry process in the 3 <br /> comp sink Chlorine bleach and sanitizer test strips are on site and accessible.Ware washing sticker given to Manager to <br /> post at 3-comp sink. <br /> 4)Sanitizer buckets are fairly clean and contain 100ppm Cl. <br /> 5) No roaches were observed this date.All glue boards in facility are clean (dated 1-24-18). <br /> FA0022714 C00045586 SCO04 01/31/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />