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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol •+ess grows hem Time In: 1137 am <br /> Time Out: 12:20 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ONO HAWAIIAN BBQ Date: 10/08/2020 <br /> Address: 2457 NAGLEE RD, TRACY 95304-7324 <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 /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:The toilet paper dispenser is empty(toilet paper is available on top of the dispenser). Refill dispenser <br /> today. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Brian Hernandez Expiration Date: March 16,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 150°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Bev Air prep(right)--37.00°F spam--37.00°F <br /> raw ribs--39.00°F 2 comp prep sink--155.00°F <br /> chicken katsu--148.00°F walk-in cooler--40.00°F <br /> 2 door Bev Air prep(left)--38.00°F shrimp--161.00°F <br /> macaroni salad--39.00°F beef @ hot hold--153.00°F <br /> chicken @ hot hold--147.00°F rice--176.00°F <br /> NOTES <br /> wiping cloth buckets 100 ppm Cl/test strips are available <br /> 2 x 50#CO2 on site (100#)/properly restrained <br /> No signature obtained/COVID-19 <br /> FA0022714 PR0539695 SCO01 10/08/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />