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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 11.29 am <br /> Time Out: 12:47 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ONO HAWAIIAN BBQ Date: 05/12/2020 <br /> Address: 190 COMMERCE AVE, MANTECA 95336 <br /> Owner/Operator: APELILA AND J LLC Telephone: (209)830-1688 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Front hand sink is lacking paper towels. Provide paper towels today. Corrected on site. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Grilled chicken and ribs, cooked 2 hours ago of my visit, are placed on turned off steam table and have <br /> temp below 135F.Turn on the steam table and provide 135F and above immediately. Corrected on site. I saw the cook <br /> reheat the food at 165F for at least 15 seconds then placed the food on the hot hold. <br /> Rt side 2 D Bev Air reach in cooler/under prep table at the cook line, has temp at 44F. provide 41 F or below 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Rest room hand sink(non adjustable)has temp at 80F. Provide 100F- 108F today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:I observe scoop placed in the ice in the ice maker. remove scoop,wash it, sanitize it and place it in clean <br /> bin when not in use. Corrected on site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0025671 PR0545130 SCO01 05/12/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />