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Time In: 2:25 pm <br />Time Out: 2:55 pm <br />op San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.smaov.org/ehd <br />cr ek`` <br />Food Program Official Inspection Report <br />Name of Facility: SMITTY'S WINGS & THINGS <br />Date: 12!01/2016 <br />Address: 946 N YOSEMITE ST, STOCKTON 95203 <br />Owner/Operator: SMITH, STEVE & JAIME <br />Telephone: (209) 227-7479 <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 foodbome 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 <br />OBSERVATIONS: The pizza prep cooler is not cold enough at 44 F. Maintain at 41 F or lower at all times. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at orbelow 4V 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br />#38 Approved I Sufficient Ventilation and Lighting <br />OBSERVATIONS: Ventilation fan in mens rest room not working. A new one shall be installed by 2-4 weeks. <br />NOTE: Fry station lacks a type I hood. Continue to plan on an installation of one in the future. <br />CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by <br />the local building department. Canopy -type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation <br />to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a <br />light -switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas <br />to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed <br />shall be of shatterproof construction orprotected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Name on Food Safety Certificate: Expiration Date: <br />Warewash Chlorine (CI): ppm Heat ° F Water/Hot Water Ware Sink Temp: 125 ° F <br />Quaternary Ammonia (QA): ppm Hand Sink Temp: 125 ° F <br />FOOD ITEM -- LOCATION -- TEMP ° F -- COMMENTS <br />pizza prep cooler -- 44.00° F <br />NOTES <br />Most violations written 11/16/16 were corrected. <br />Continue working on pending issues <br />FA0018572 PR0522373 SC333 12/0112016 <br />EHD 16-23 Rev. 06/30/15 Page 1 of 2 Food Program OIF <br />