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SAN J O ilil U I Environmental Health Department <br /> C0 U F1T <br /> Food Program Complaint Inspection Report <br /> Facility Name and Address: ONO HAWAIIAN BBQ, 2152 DANIELS ST, MANTECA 95337 <br /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:Left side 2 D reach in cooler and raw meat stored on top of it, at the cook line, have temp at 47F.Provide <br /> 41 F or below today. <br /> Grilled chicken, on the steam table(water temp 165F), has temp at 122F(containers are not touching the steam table hot <br /> water). Provide 135F or more today. Corrected. Employee added more hot water to the steam table and reheated the grilled <br /> chicken to 165F them put cooked food on the hot hold. <br /> As per Shift Leader,fried chicken,fried fish and fried shrimp, are kept in the fryer strainer on to of the fryer till order. Food <br /> temp was below 130F. Provide 135F or above for potentially hazardous food today or start using 4 hours time control log for <br /> these items. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Valid food manager certificate is not available on site as the former Store Manager quit. Provide valid <br /> food manager certificate in 60 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Probe thermometer is available on site but not in use by employees. Start using probe thermometer <br /> today to check the temp of the food on the cold and hot hold every 2 hours. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> As per shift leader, she is not aware of the complaint. <br /> No recorded illness by employees. No employees working with other food facility or day care facility. Food handler cards are <br /> valid and on site. Employees are <br /> consuming food eaten by complainant. No out of country traveling by employees. <br /> Bleach and chlorine test strips are on site. Sanitizer buckets are set up with chlorine 200 ppm.All ware wash sinks have temp <br /> 120F or above. <br /> FA0018449 C00052395 SC544 08/10/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />