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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ONO HAWAIIAN BBQ, 190 COMMERCE AVE, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, underneath the griddle and all the cooking equipment, have grease accumulation.Walls behind <br /> the griddle and the fryers, have splatter. Clean floor and walls today and as needed. <br /> Floor, at the front soda cans display cooler, has debris and build up. Clean floor today and as needed. <br /> Floor sink, underneath the ice chest at the front counter, has a lot of food debris. Clean floor sink today and as needed. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Yong Hong Jiang Expiration Date: November 17,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 118°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F Lt 2 D Bev Air reach in cooler/vegetables/under prep table- <br /> Prep line/cooking area--33.00°F <br /> Grilled chicken--Hot hold--154.00°F Mop sink--122.00°F <br /> Cooked beef--Hot hold--138.00°F Mac n Cheese--Cold hold--41.00°F <br /> Rt 2 D Bev Air reach in cooler/vegetables/under prep table Rice--Rice cooker--141.00°F <br /> Prep line/cooking area--45.00°F <br /> Front hand sink--120.00°F Non adjustable hand sink--Rest room--111.00°F <br /> 2 CO2 tanks--100.000 L--50lbs each Prep sink--122.00°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 /> Last inspection report is available on site. <br /> Drive thru window is self closing and functioning properly. <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 06/01/2022 <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 />