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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ONO HAWAIIAN BBQ, 190 COMMERCE AVE, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jose Torres Expiration Date:June 15,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Rt 2 D Bev Air reach in cooler/vegetables/under prep table Rt 2 D Bev Air reach in cooler/raw meat/under prep table Prep <br /> Prep line/cooking area--41.00°F line/cooking area--43.00°F <br /> Walk in cooler--43.00°F 2 CO2 tanks--100.000 L <br /> Mop sink--121.00°F Non adjustable hand sink--Rest room--106.00°F <br /> grilled chicken--Hot hold--153.00°F Front hand sink--102.00°F <br /> prep sink--122.00°F Cooked beef--Hot hold--149.00°F <br /> Rice--Rice cooker--140.00°F <br /> NOTES <br /> Sanitizer buckets are set up with chlorine 200 ppm. <br /> Chlorine test strips are available. <br /> All food handler cards are valid and on site. <br /> All hot food items on the hot hold, are at 135F or more. <br /> Accurate thermometer is available on site. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0025671 PR0545130 SCO01 03/08/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR <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 />