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Time In: wpm <br />Time Out: 2:30 om <br />�A1tlt,. San Joaquin County <br />r Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />cti<a1�� <br />Food Program Official Inspection Report <br />Name of Facility: SMITTY'S WINGS & THINGS <br />Date: 1 1/1 312 01 5 <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: ROUTINE INSPECTION - Operating Permit <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. Al violations must be corrected within specified timeframe. Violations that am classified as "MAJOR"pose an immediate threat to public health <br />and have the potential to rause foodbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />Me food facility. <br />#7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: Chicken wings at fry station were out of temperature control at 60 F. Keep potentially hazardous food at <br />41 F or lower / 135 F or higher. <br />NOTE: wings were moved into cooler <br />The pizza prep cooler and the front case <br />are not cold enough. Keep at 41 F or lower. <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: Bucket of towels at pizza prep- sanitizer level is at zero. Chlorine level shall be 100 ppm. Change <br />solution more often. <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 />#36 E ui ment/Utensile/Linens: Proper Storage I Use <br />OBSERVATIONS: Bowls for sauces at fry station are on the floor. Utensils shall be kept 6 inches or more off <br />Pizza sauce spoon at pizza prep stored at room temp. Keep spoon in the bin with sauce. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food -contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074- 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083. 114185, 114185.2, 114185.5) <br />EHD 16-23 Rev. 06/30/15 <br />Page 1 <br />FA0018572 PRO522373 SC001 11/132015 <br />