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Time In: 1.05 prn <br /> Time Out: 1:55 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: WILD WINGS&THINGS Date: 05/09/2017 <br /> Address: 2128 DANIELS ST, MANTECA 95337 <br /> Owner/Operator: SINGH, JAGMOHAN Telephone: <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed wings thawing on the counter. Thawing shall be done in one of the following 4 ways: under <br /> refrigeration, under cool running water, in the microwave or during the cooking process. Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips are not available. Obtain quat sanitizer test strips (for the sanitizer used at the 3 <br /> comp sink)and chlorine sanitizer test strips(for the bleach). Obtain and use by 1 week. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Daljit Kaur Expiration Date: March 24,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk-in cooler--41.00°F buffalo wings--185.00°F <br /> wings thawing--48.00°F 2 door Arctic Air prep--41.00°F <br /> boneless wings--out of oil--202.00°F mop sink--120.00°F <br /> ranch dressing--38.00°F restroom hand sink--100.00°F <br /> NOTES <br /> bleach bucket 200 ppm Cl <br /> FA0023887 PR0541678 SCO01 05/09/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />