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Environmental Health Department <br />Time In: <br />12:07 pm <br />11:00 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (916) 995-9445 Owner/Operator: FIRE WINGS OF STOCKTON LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 6625 PACIFIC Ave, STOCKTON 95207 <br />Date: 10/05/2022Name of Facility: FIRE WINGS <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: At the time of the inspection the dishwasher was not sanitizing a minimum chlorine concentration of 50 <br />Parts Per Million (PPM) because the sanitizer bottle was empty. This was corrected on site. Ensure sanitizer solution is <br />always stocked when cleaning and sanitizing with the dishwasher. <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The hand sink near the three door freezers lacked paper towels. The hand sink at the back ware <br />washing area lacked paper towels and soap. Ensure dispensers are stocked with paper towels and soap and in good <br />working order at all times for proper hand washing. Correct today. (REPEAT) <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The celery in the two drawer True prep top cooler at the front counter was observed at 48 F. Wet towels <br />were observed on the bottom of the cooler indicating a potential issue. Adjust/repair unit so that food is maintained at 41 F <br />or below. Correct today. <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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: The one door Metro warmer was observed with food debris and spills inside and outside of the warmer. <br />Clean and sanitize warmer today. Maintain clean. <br />The three door True freezer next to the cooks line was observed with ice accumulation and food debris in the bottom. Clean <br />and sanitize freezer within three days. Maintain clean. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023834 PR0541572 SC001 10/05/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD