Laserfiche WebLink
Environmental Health Department <br />Facility Name and Address: FIRE WINGS, 1379 S LOWER SACRAMENTO RD, LODI 95242 <br />Food Program Official Inspection Report <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: Observed wiping cloths on the food prep table. Used wiping cloths may contain unhealthy levels of <br />bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice <br />today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100 - 200 PPM chlorine or 200 <br />- 400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away from food prep, <br />contact, and storage areas. Correct today. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Black debris between back splash and wall at 2 comp and 3 comp sinks. Clean and sanitize today. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 120 <br /> 101 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand wash -- Men's restoom -- 85.00º F 2 door reach in under prep -- hand sink/cooking area -- 41.00º F <br />walk in -- 41.00º F 2 door reach in under prep -- under sanwich prep -- 45.00º F <br />mop sink -- 120.00º F hand wash -- kitchen -- 109.00º F <br />hand wash -- Women's restoom -- 115.00º F 3 comp -- 120.00º F <br />Upright display refrigerator -- behind front counter -- 41.00º F hand wash -- warewash area -- 109.00º F <br />2 comp -- 120.00º F reach in under prep -- behind front counter -- 45.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer Bucket- 100 ppm Cl <br />The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br />Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. <br />Received by: Name and Title: <br />EH Specialist:Phone:(209) 616-3032 <br />, <br />FRANCISCO RUIZ <br />Page 2 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