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... . San Joaquin County <br /> )O. .QOG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq.. �a• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �/PORN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: WINGSTOP, 5052 WEST LN, STOCKTON 95210 <br /> cooked beans--steam table--132.00°F coleslaw--WI--48.00°F <br /> 2D True--38.00°F RR men--100.00°F <br /> WI air--WI--51.00°F Nacho--Nacho heat hold--135.00°F <br /> prep sink--117.00°F celery in bath--WI--48.00°F <br /> 1 D Beverage Air--1 D Beverage Air--46.00°F raw chicken--1 D Beverage Air--46.00°F <br /> RR women--100.00°F 3D cooler--23.00°F <br /> NOTES <br /> Notes: <br /> -There are currently about 275 pounds of carbon dioxide(CO2)in 1 tank and 2 cylinders at the facility. Please be aware that <br /> CO2 among other various compressed gas is an asphyxiant and is therefore considered a hazardous material subjected to <br /> regulation under under Chapter 6.95, Health and Safety Code, Division 20. The reportable quantity for CO2 is 137 pounds or <br /> 1,200 cubic feet in San Joaquin County(SJC). You will be placed into SJC Environmental Health Department(EHD)Program <br /> 1919 for Hazardous Material Business Plan (HMBP)and California Environmental Reporting System (CERS)compliance. <br /> For more information or to comply with the reporting requirement in CERS, go to http://cers.calepa.ca.gov/ <br /> -Fire extinguisher last certified in May 2016. Certify annually. <br /> OIR emailed to rb@fpfginc.com <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: ranjan bhasin, PRESIDENT <br /> EH Specialist: JEFFREY WONG Phone: (209)468-0335 <br /> FA0002784 PRO163107 SCO01 05/04/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />