Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 2:40 pm <br /> 2:05 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (305) 401-2516 Owner/Operator: DANNY LADUE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 245 E ELEVENTH ST, TRACY 95376 <br />Date: 07/06/2021Name of Facility: The WingYard <br />Reinspection on or after: 07/20/2021 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: The pre-portioned cups of blue cheese and ranch are 74F. Per employee, these were just <br />"made"/portioned out at 11am. The blue cheese dressing in the walk-in cooler is 39F. Container is labeled KEEP <br />REFRIGERATED. Maintain product at 41F or below. Correct today. <br />Pre-portioned cups were discarded. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: The sanitizer level of the quat sanitizer at the 3-comp sink is less than 150ppm Quat (from the <br />dispenser). Maintain quat sanitizer level from the dispenser at 200 ppm Quat minimum. Correct today. <br />It is recommended that the facility hand doses the 3-compartment sink until the dispenser is returned to proper working <br />condition and dispenses at 200 ppm Quat. <br />NOTE: the concentration level of the Quat sanitizer at the jug is 400 ppm Quat. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food Handler Card for employee on site this date is not available. Maintain all employee's Food Handler <br />Cards on site and accessible. Correct by 30 days. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023720 PR0541395 SC001 07/06/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD