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SA N'tJ D A Q U I N Environmental Health Department <br /> I��kiw <br /> —COUNTY <br /> Greorness grows here, Timeln: 11-19am <br /> Time Out: 11:57 am <br /> Food Program Official Inspection Report <br /> Name of Facility: FIRE WINGS Date: 03/14/2022 <br /> Address: 1379 S LOWER SACRAMENTO RD, LODI 95242 <br /> Owner/Operator: FIRE WINGS OF LODI LLC Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Observed debris in counter warmer and on counter warmer handles. <br /> Clean and sanitize. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> front hand sink--100.00°F 2 door reach-in--under prep near hand sink--41.00°F <br /> hand sink cook's area--100.00°F <br /> NOTES <br /> Note: i observed 2 door reach-in under sauces that is 57F only sauces are stored here(bbq sauce etc). <br /> Provide this unit at 41 F or lower if storing potentially hazardous foods or perishable food items. <br /> I observed margarine in this unit that says'keep refrigerated'. Per person in charge margarine will be stored in a refrigerator <br /> that hold temperature at 41 F or lower. <br /> Margarine that is in this unit to be disposed. <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: Thomas, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0017665 PR0526098 SC333 03/14/2022 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />