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Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 727-3707 Owner/Operator: FLORES, TIM <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 14088 E HWY 88 , LOCKEFORD 95237 <br />Date: 04/19/2016Name of Facility: LOCKEFORD PIZZA FACTORY <br />Food Program Official Inspection Report <br /> 2:41 pm <br /> 1:30 pm <br />Time Out: <br />Time In: <br />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 />Reinspection on or after: 05/03/2016 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: No sanitizer in supply bottle at the 3-comp sink. Immediately provide sanitizer and sanitize all food <br />contact surfacers. Observed empty bottle changed to a new bottle. Corrected. This is a repeat. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Walk In at 46F, and at the salad bar sliced tomatoes were 50 F, pepperoni slices 50 F, baby corns were <br />47 F, red kidney beans 47 F, lettuce 44, Gabanzo beans 43, and sliced cucumber 43 F. Provide 41 F or below for <br />potentially hazardous food. Recommend providing more ice and water to maximize contact surface for the items at the <br />salad bar. <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: Mop sink and 3-comp sinks 115 F. Provide minimum 120 F in 2 weeks. This is a repeat. <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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Duct tape used on handle of reach-in lid of 3D True cooler. Remove and provide only cleanable and <br />non-absorbent surface in 2 days. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000058 PR0161791 SC001 04/19/2016