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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 12.40 p <br /> Time Out: 1:35 om <br /> Food Program Official Inspection Report <br /> Name of Facility: ONO HAWAIIAN BBQ Date: 06/01/2022 <br /> Address: 190 COMMERCE AVE, MANTECA 95336 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Rt side 2 D Bev Air reach in cooler/under prep table at the cook line has temp at 45F and some raw <br /> chicken items held on it, have temp between 43F and 45F. Provide 41 F or below to the cooling unit and to potentially <br /> hazardous food today. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS: I observe one of the dry food container partially covered with a plastic container. Cover dry food <br /> container with tight lid today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Hood filters above the griddle, exterior surfaces of the griddles and the fryers have grease accumulation. <br /> clean today and regularly. <br /> Exterior surfaces of both cooling units doors and their bottom shelves, at the cook line, have sticky food debris. Clean today <br /> and regularly after. <br /> Tables surfaces, underneath the griddles at the cooking area, have grease. Clean surfaces today and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS: I observe dirty utensils placed in the prep sink to be pre rinsed before manually washing them. Stop this <br /> practice immediately and move dirty utensils to be manually washed in the 3 comp sink today. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0025671 PR0545130 SCO01 06/01/2022 <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 />