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SAN JOAQUIN Environmental Health Department <br /> C010NTY- <br /> rr Greotness grows herk;. Time In: 12:54 pm <br /> Time Out: 2:00 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: ONO HAWAIIAN BBQ Date: 06/21/2019 <br /> Address: 2152 DANIELS ST, MANTECA 95337 <br /> Owner/Operator: Telephone: <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00049983 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> FAMILY OF 5 HAD TAKEOUT ON SATURDAY 6/15/19, PICKED UP AT 8:30PM AND CONSUMED AT 8:45PM. ALL <br /> PARTIES ORDERED DINNER PLATES WITH WHITE RICE. HUSBAND(51 YEARS OLD)HAD FRIED WHITE FISH. BY <br /> 10PM STOMACH HURTING,AT 2:30 AM STARTED THROWING UP PROFUSELY, THEN DIARRHEA ALSO. LASTED <br /> UNTIL SUNDAY 6/16/19 AT 4PM. COMPLAINANT REQUEST A CALL BACK. <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 /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:The marinated chicken in the left 2 dr prep cooler was at 54F. Manager stated that new employee was <br /> supposed to cook all chicken at once, but he did not put these chicken on the grill.The chicken was out during lunch for <br /> about 2 hours per manager. Cook chicken immediately or discard after 2 more hours. <br /> The walk in cooler was at 46F. Manager said that he cleaned out the cooler this morning and had the door open at that time. <br /> Maintain 41 F or below. Correct today. <br /> The left prep cooler and the short ribs inside were above 41 F. Maintain 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 dr prep cooler--right--41.00°F short ribs left prep cooler--46.00°F <br /> chicken--steam table--171.00°F hand sink--back--108.00°F <br /> chicken--left prep cooler--54.00°F walk in--46.00°F <br /> rice--rice pot--177.00°F 2 comp prep sink--120.00°F <br /> 2 dr prep cooler--left--44.00°F mop--120.00°F <br /> FA0018449 C00049983 SCO04 06/21/2019 <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 />