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�� I Environmental Health Department <br /> SANY „ - <br /> tTime In: 10:45 am <br /> .*+ R�triSS grows here. Time Out: 11:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: ONO HAWAIIAN BBQ Date: 11/13/2017 <br /> Address: 5308 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: STOCKTON PACIFIC RESTAURANT LL Telephone: (209)956-6688 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/04/2017 <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Saw live roaches in area behind transformer and next to water heater.An egg sack on floor. Facility shall <br /> be pest free. Pest control shall be increased. Remove all dead bodies and egg sacks. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Rest rooms on right end-ventilation fan may not be working. Repair/replace by 2 weeks if it is not <br /> functional. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Raisa C Aran Expiration Date: March 20,2019 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 158°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 150°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--steam table--159.00°F macaroni salad--ice bath--41.00°F <br /> (R)2 door prep--cooks line--40.00°F (L)2 door prep--cooks line--40.00°F <br /> walk in--back--39.00°F water--steam table--135.00°F <br /> rice--cooker--169.00°F beef--steam table--145.00°F <br /> NOTES <br /> No comment entered. <br /> FA0018019 PR0526619 SCO01 11/13/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />