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Environmental Health Department <br />Time In: <br /> 1:09 pm <br />12:05 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 830-1688 Owner/Operator: APELILA AND J LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 678 N WILSON WAY, STOCKTON 95205 <br />Date: 02/14/2023Name of Facility: ONO HAWAIIAN BBQ <br />Food Program Official Inspection Report <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br />OBSERVATIONS: 6 Observed boxes stacked in front of the kitchen hand sink making it inaccessible. Per manager, they <br />had just received shipment and were there for a few minutes. Discontinue practice. Maintain the hand sink accessible at all <br />times to ensure employees are washing their hands as needed. Corrected On Site. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #21 Hot and Cold Potable Water Not Available MAJOR <br />OBSERVATIONS: The left restroom was lacking hot water. Provide hot water at 100 - 108 F to ensure proper hand <br />washing. Corrected on Site. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The steamed rice inside the rice warmer/cooker was observed at 124 F. Increase temperature to provide <br />135 F minimum. Correct today. <br />--------------------------------------------- <br />The macaroni salad was observed at 45 F. Decrease temperature at cold-holding well to maintain 41 F or below. Correct <br />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 />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025454 PR0544778 SC001 02/14/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD