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Environmental Health Department <br />Time In: <br />10:55 am <br />10:35 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 951-3388 Owner/Operator: GIN, GING WING <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 8031 WEST LN, STOCKTON 95210 <br />Date: 10/17/2023Name of Facility: WINGS DELI & BBQ <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 /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed food debris in walk in cooler floor. Clean and maintain as needed. Correct 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 />Ging Gin April 04, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- 114.00º F mop sink -- 122.00º F <br />hand sink -- restroom (L) -- 120.00º F 3 comp sink -- 121.00º F <br />prep sink -- 126.00º F hand sink -- restroom (R) -- 120.00º F <br />walk in -- 43.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer Bucket- 200 ppm Cl <br />Note: Observed wipe board that has the time that the hanging duck and meat is placed in display case. Time is used as <br />temperature control. <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 1 of 1EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002736 PR0160784 SC001 10/17/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD