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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 />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 /> 200 121 <br /> 104 <br />Ramiro Martinez November 18, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 CO2 tanks -- 100.00º L Cooked rice/ rice cooker -- Cooking area/ prep line -- 171.00º F <br />Grilled chicken -- Hot hold / cook line -- 138.00º F Mop sink -- 121.00º F <br />Cooked beef -- Hot hold/ cook line -- 145.00º F Macaroni salad -- Cold hold/ Cook line -- 41.00º F <br />2 comp prep sink -- Back -- 120.00º F Rt 2 D reach in cooler/ raw meat ( cold hold) -- Cook line -- 41.00º <br />F <br />Lt 2 D reach in cooler/ raw meat ( cold hold) -- Cook line -- 44.00º <br />F <br />Walk in cooler -- 41.00º F <br />Hand sink -- Back/ prep area -- 120.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket is set up with chlorine 200 ppm. Chlorine strips are available on site. <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 />All food handler cards are valid and 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: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 03/02/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD