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Environmental Health Department <br />Time In: <br />12:55 pm <br />12:21 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: Owner/Operator: FIRE WINGS OF LODI LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1379 S LOWER SACRAMENTO RD, LODI 95242 <br />Date: 09/07/2023Name 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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Unable to verify food manager certificate and food safety cards for employees due to the manager not <br />being on site. Provide training records and food manager certificates and maintain on site. Send a copy of the food manager <br />certificate to fgarciaruiz@sjgov.org within two weeks. <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: The cold holding temperature inside the 2 door reach in under sandwich prep was observed at 45 F. The <br />2 door reach in behind front counter was 45 F. Adjust units so that they maintain 41 F or below. If temperature cannot be <br />maintained at 41 F or below, place food items in a cooler that is 41 F until these units are repaired or replaced to maintain <br />41 F. 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The water temperature at the hand sink in the men's restroom was 85 F. Adjust hot water levels to <br />maintain 100 F at minimum. Correct today. <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 /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Observed food containers lacking labels to identify contents near the walk-in cooler. Label containers <br />within three days. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0017665 PR0526098 SC001 09/07/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD