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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WINGS DELI &BBQ, 8031 WEST LN, STOCKTON 95210 <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed several uncovered food items in walk-in and in Superior reach-in under prep. Cover food <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Observed several food storage containers that have debris. Clean and <br /> Air fan above food prep has accumulation. Clean. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Observed several boxes accumulating in the dining area. Remove <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: on file Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 126°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hot water--mop sink--127.00°F duck--159.00°F <br /> warm--hand sink restroom--137.00°F warm water--hand sink--126.00°F <br /> hot water--2 comp--130.00°F walk-in--49.00°F <br /> Superior reach-in--under prep--48.00°F rice--in rice pot--147.00°F <br /> NOTES <br /> sanitizer bucket greater than 200ppm (chlorine) <br /> I observed time for foods in hot hold,food are within 4 hour time limit. <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: Miu Gin, Sig not captured <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0002736 PRO160784 SCO01 06/11/2020 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />