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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 3.01 pm <br /> Time Out: 3:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: ONO HAWAIIAN BBQ Date: 06/03/2021 <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: ROUTINE INSPECTION -Operating Permit 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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS: I did not observed hand washing during inspection. <br /> Begin hand washing now. <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-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Walk-in is at 52F-54F. <br /> Provide a temperature of 41 F or lower of this unit so that foods are 41 F or lower. <br /> I took the temperature of 2 containers of pork. <br /> Both containers are at 48F. <br /> 2 door reach-in under prep next to 3 comp sink is at 69F <br /> Spam is at 62F, tartar sauce is at 68F, and shredded pork is at 62F. <br /> Do not use this unit for the storage of potentially hazardous food until 41 F or lower AND a re-inspection has occurred. <br /> DO not sell/give food that is 50F and above. <br /> Observed food being discarded during 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Observed soap dispenser that is in disrepair at hand wash sink in the kitchen. <br /> Provide properly functioning hand sink. <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(1)) <br /> FA0016658 PR0524820 SCO01 06/03/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />