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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 11:59 am <br /> Time Out: 12:27 pm <br /> Greorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: FIRE WINGS Date: 06/13/2022 <br /> Address: 2986 GRANT LINE RD , TRACY 95304 <br /> Requestor: MICHAEL MARTIN, FIRE WINGS Telephone: (916)524-6649 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0083926 <br /> Inspection Type: 523-Plan Check/Report Review <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:All employees shall obtain the 3 year Food Handler card within 30 days of hire. Maintain employee's <br /> Food Handler Cards on site and accessible. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:PERMITTING CONDITION:The walk in cooler is 73F. reduce the temperature of the walk-in cooler to <br /> 41 F or below. <br /> A few refrigeration units are not turned on (two 2-door True reach-ins). Ensure these units are 41 F or below prior to storing <br /> potentially hazardous food. <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 <br /> OBSERVATIONS:PERMITTING CONDITION:The facility lacks water at time of inspection.The sanitizer level of the <br /> dishmachine shall be 50 ppm Cl (minimum). <br /> Clean and sanitize all food contact surfaces. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:PERMITTING CONDITION:The facility lacks water at time of inspection. Provide hot water of 100F <br /> (minimum)to all hand sinks. Provide hot water of 120F (minimum)to the 3-comp sink,the 2 comp prep sink and the mop <br /> sink. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0023093 SR0083926 SC523 06/13/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />