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Environmental Health Department <br />Facility Name and Address: ONO HAWAIIAN BBQ, 2152 DANIELS ST, MANTECA 95337 <br />Food Program Official Inspection Report <br /> #47 Signs Posted; Last Inspection Report Available <br />OBSERVATIONS: Last inspection report is not available on site. Retain the most recent report on site at all times. <br />CALCODE DESCRIPTION: Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br />hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and <br />utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br />such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br />post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)). Proper posting of <br />nutritional information at facilities with 20 or more chains in California (114094). <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 120 <br /> 106 <br />Ramiro Martinez November 18, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand sink -- Back/ prep area -- 123.00º F Walk in cooler -- 41.00º F <br />Cooked rice/ rice cooker -- Cook line -- 170.00º F Grilled chicken -- Hot hold / cook line -- 136.00º F <br />Hand sink -- Rest room -- 101.00º F 2 CO2 tanks -- 100.00º L <br />2 comp prep sink -- Back -- 122.00º F Macaroni salad -- Cold hold/ Cook line -- 41.00º F <br />Lt 2 D reach in cooler/ raw meat ( cold hold) -- Cook line -- 37.00º <br />F <br />Mop sink -- 122.00º F <br />Raw beef -- Cold hold/ cook line -- 40.00º F Cooked beef -- Hot hold/ cook line -- 143.00º F <br />Rt 2 D reach in cooler/ raw meat ( cold hold) -- Cook line -- 41.00º <br />F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Chlorine test strips are available on site. Sanitizer bucket is set up with chlorine 200 ppm. <br />All food items on the cold hold/ cook line, are at 41F or below. <br />All food items on the hot hold/ cook line, at at 135F or more. <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:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018449 PR0527244 SC001 01/18/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD