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r �I A (1111 Environmental Health Department <br /> CC)UNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 11.03 am <br /> Time Out: 11:27 am <br /> Food Program Official Inspection Report <br /> Name of Facility: ONO HAWAIIAN BBQ Date: 06/04/2021 <br /> Address: 10952 TRINITY PKWY, STOCKTON 95219 <br /> Owner/Operator: OHB RESTAURANT LLC Telephone: (909)594-3388 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 06/07/2021 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The air temperature of the walk-in cooler is 49F. Some food items in the walk-in cooler is 44-48F <br /> Reduce the temperature of the walk-in cooler and the potentially hazardous food inside to 41 F or below. Correct today. <br /> The Spam at the 2 door prep is 43F. Maintain cold food at 41 F or below. Correct today. <br /> Per Shift Lead,the repair person is coming to the facility today. <br /> Maintain service report/invoice on site for review by the inspector at the re-inspection. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed cases of food thawing at room temperature.When thawing food, use one of the following <br /> approved methods: under cool running water, in the refrigerator, in the microwave, or during the cooking process. Do not <br /> leave out to thaw at room temperature. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The walk-in cooler door does not close properly. Repair the door of the walk-in cooler to close properly. <br /> Correct ASAP. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> FA0016658 PR0524820 SC333 06/04/2021 <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 />