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Time In: 1,45 pm <br /> Time Out: 2:32 pm <br /> oR�WN. San Joaquin County <br /> 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 /> ��FOR <br /> Food Program Official Inspection Report <br /> Name of Facility: LOCKEFORD SHACK Date: 04/30/2015 <br /> Address: 13464 E HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: TITH, CHANTHA Telephone. (209) 727-7093 <br /> Program Element: 1623- RESTAURANT/BAR 1-20 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.All violations must be corrected within specified timeframe. Violations that are classified as'MAJOR"pose an immediate threat to public <br /> health and have the potential to cause foodborne illness.All major violations must be corrected immediate. Non-compliance may warrant immediate <br /> I <br /> i #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:True 2D cooler at 43 F. Provide temp at 41 or lower. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at orbelow 41!45°F or at or above 135°F. (113996. 113998. <br /> 114037, 114343(x)) <br /> OBSERVATIONS: No test strip. Provide in 1 week. <br /> CAL CODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shallbe provided to measure the applicable sanitization method. (114067(f g), 114099. 114099 3 114,099 5, 1141101='. <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> G F_RALL N S PEC 1 1011 C,91.Ji991WiEIIN T S I <br /> OBSERVATIONS <br /> Name on Food Safety i eruT!_­­.e Chantha Tith P_xpira=ion Date:March 11,2020 <br /> Warewasn C n1Qr1Re t' !j: ppm <br /> waterikot VVater vvare JlnK letup: 120 <br /> Quaternary Ammonia;Ewu.;: °land_Ink temp: 120 <br /> 700_Q[TEM--I of-A-PON --TEPID-F--•••,,.,.�• <br /> Black Olive/cut fruit—True 2D—43.00°F Cooler--Bar—41.00°F <br /> Dressing--Superior 2D—35.00°F <br /> no sanitizer bucket set up at this time. No warewashing at the 3-comp sink-, sanitizer sink has not been set up at time of inspection. <br /> Chlorine is available. <br /> Fn1 i ,o-t. r<.,-v itu uY .+ ��y:' ! _.tPiogiam CAR <br />