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Environmental Health Department <br />Facility Name and Address: ONO HAWAIIAN BBQ, 190 COMMERCE AVE, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: Walk in cooler light is not adequate . Provide adequate light in walk in cooler. Correct in 1 week. <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved <br />by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient <br />ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, <br />or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in <br />all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils <br />are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor, underneath cooking equipment, has grease accumulation. Clean floor today and as needed. <br />Left wall, at cook line, have broken base tiles. Replace tiles in 2 weeks. <br />Floor in the walk in freezer, has ice build up. Clean the floor today and as needed. <br />Floor and hard to reach corners under walk in cooler shelves, have water spill. Clean floor today and as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All <br />floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is <br />easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in <br />original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 <br />(d), 114266, 114268, 114268.1, 114271, 114272) <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />104 <br />120 <br />11/11/2029Elena Sanchez <br />Mac n Cheese -- Cold hold -- 38º Fahrenheit Grilled chicken -- Hot hold -- 149º Fahrenheit <br />Front hand sink -- 103º Fahrenheit Mop sink -- 122º Fahrenheit <br />Walk in cooler -- 40º Fahrenheit Rice -- Rice cooker -- 151º Fahrenheit <br />Cooked beef -- Hot hold -- 141º Fahrenheit Lt 2 D Bev Air reach in cooler/ vegetables/ under prep table -- <br />Prep line/ cooking area -- 41º Fahrenheit <br />Rt side 2 D Bev Air reach in cooler/ under prep table/ raw meat -- <br />Prep line/ cooking area -- 41º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0545130 10/22/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD