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ll � � oA f� I N Environmental Health Department <br /> Irl �J <br /> • I' e U hl T Y Time In: 1.00 h <br /> Time Out: 1:50 Dm <br /> ` Greorness grows here. <br /> .- <br /> Food Program Service Request Inspection Report <br /> Name of Facility: WINGSTOP Date: 08/30/2022 <br /> Address: 1687 N CALIFORNIA ST, STOCKTON 95204 <br /> Requestor: KIRK THUNBERG,WILKUS ARCHITECTS Telephone: (952)592-5085 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0084842 <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:Provide food manager certificate within 60 days of obtaining permit. <br /> Provide food handler cards for employees within 30 days of hiring. <br /> 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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Provide quat test strips prior to operating. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 dr reach-in freezer--cook line--12.00°F mop sink--121.00°F <br /> 2 drawer Hoshizaki(R)--41.00°F hand sink- kitchen--100.00°F <br /> hand sink--front--101.00°F hand sink- restroom--101.00°F <br /> 1 dr Hoshizaki reach-in--cook line--41.00°F walk-in cooler--41.00°F <br /> 2 comp prep sink--120.00°F 2 drawer Hoshizaki(L)--41.00°F <br /> 1 dr Hoshizaki reach-in freezer--prep table--18.00°F CO2 tank 200.000 L <br /> 1 dr Hoshizaki--41.00°F hand sink- warewash area--100.00°F <br /> 3 comp sink--120.00°F <br /> SR0084842 SC523 08/30/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />