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Environmental Health Department <br /> COuT <br /> €y Time In: 12:15 pm <br /> Grectness grows Frere, <br /> " Time Out: 12:45 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: ONO HAWAIIAN BBQ Date: 08/24/2020 <br /> Address: 2152 DANIELS ST, MANTECA 95337 <br /> Owner/Operator: OHB RESTAURANT, LLC Telephone: (909)594-3388 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00052395 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THAT THIS FACILITY IS SERVING OLD MEAT AND SEAFOOD. COMPLAINANT ALLEGES <br /> MULTIPLE PEOPLE ON YELP REPORTED FOOD POISONING. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use Major <br /> OBSERVATIONS: I observe Cook,taking off gloves and goes to the 3 comp sink to wash hands with only water. Stop this <br /> practice immediately and wash your hands with hot water and soap in the hand wash station starting from today. I coached <br /> Cook on washing hands properly with soap and hot water. Corrected on site. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #7 Hot and Cold Holding Temperatures Major <br /> OBSERVATIONS:Left side 2 D reach in cooler(Cold Hold)at the cook line has temp 45F and 2 containers of raw meat on <br /> same cold hold unit have temp above 60F. Provide 41 F or below for the cold hold unit and the food stored on top of it today. <br /> I saw Cook voluntarily discarding the meat with high temp. <br /> Steam table water is at 112F and potentially hazardous food (cooked within 4 hours) on top of the steam table has temp <br /> below 135F. Provide 135F or above at all times for food on the hot hold. Facility can use 4 hours time control till steam table <br /> is repaired. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Cook line hand sink is partially blocked with big pot. Remove pot for full accessibility of the hand sink. <br /> 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(f)) <br /> FA0018449 C00052395 SC544 08/24/2020 <br /> EHD 16-23 Rev.8/11/2020 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.sjgov.org/ehd <br />