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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 11.50 am <br /> Time Out: 12:24 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: Wingstop Date: 06/17/2022 <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: 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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The cheese sauce from the dispenser was 92 F. Per manufacturer instructions cheese sauce must be <br /> held at 140 F in dispenser. Reviewed temp logs from previous days and it was recorded to be 119 F and 120 F. Shift lead <br /> manager stated that they have already brought up the issue with the manufacturer and will receive a new unit next week. <br /> Discontinue using this dispenser and provide evidence to dafonskaia@sjgov.org that new dispenser is able to keep cheese <br /> sauce at 135 F or above. Corrected on site, shift lead manager said that they will no longer use this dispenser and will follow <br /> up once new dispenser is received. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate was not available during the inspection. Provide food manager certificate within <br /> 60 days and maintain records on site. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The soap dispenser at the front hand sink was empty. Provide soap in dispenser immediately. <br /> The paper towel dispenser at the hand sink near the 3 comp sink was empty. Provide paper towels in dispenser today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> FA0022967 PR0540172 SC333 06/17/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />