Laserfiche WebLink
SA N'tJ D A Q U I N Environmental Health Department <br /> I��kiw <br /> —COUNTY <br /> Greorness grows here, Time In: 10:35 am <br /> Time Out: 11:17 am <br /> Food Program Official Inspection Report <br /> Name of Facility: Wingstop Date: 07/10/2020 <br /> Address: 2640 REYNOLDS RANCH PKWY, LODI 95240 <br /> Owner/Operator: AJIT MANN Telephone: (510)386-1587 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed debris on the defector plate in the ice machine. Clean and sanitize. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Light does not turn on in the restroom (right side restroom). <br /> Provide functional light in this restroom. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Matthew Maxon Expiration Date: February 18,2024 <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 /> hot water--3 comp--120.00°F hot water--prep sink--120.00°F <br /> upright Horizon Series referigerator--next to deep fryer--40.000 warm water--hand sink near prep sink--100.00°F <br /> F <br /> warm water--hand sink between 2 door reach-in and strorage 2 door True reach-in--under prep--41.00°F <br /> rack--103.00°F <br /> warm water--Unisex restroom(R)- 103.00°F warm water--hand sink next to 3 comp--100.00°F <br /> hot water--mop sink--120.00°F 2 door display referigerator--behind registrers--40.00°F <br /> warm water--Unisex restroom(L) 100.00°F <br /> FA0022967 PR0540172 SCO01 07/10/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />