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SAN J O A Q U I N Environmental Health Department <br /> _C Q U N T Y Time In: 218 pm <br /> Time Out: 2:57 om <br /> cgc,Fos�t= Greatness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: LOCKEFORD BAR&BANQUET Date: 03/17/2021 <br /> Address: 18690 N HWY 88 , LOCKEFORD 95237 <br /> Requestor: HARJIT SINGH, LOCKEFORD BAR& BANQUET Telephone: (209)679-9365 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0083404 <br /> Inspection Type: 061 -CONSULTATION <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Observed pump style soap at bar hand sink,Women's restroom hand sink and a container of soap at <br /> kitchen hand sink. <br /> Provide soap in the permanently wall mounted dispensers at these sinks. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2 door Blue Air reach-in under prep next to cooking equipment is at 46F. <br /> Provide at 41 F or lower. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:No sanitizer detected at dishwasher. <br /> Provide sanitizer at a minimum of 50ppm. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 comp--131.00°F mop sink--150.00°F <br /> 2 door Blue aair Reachin refrigerator/under prep--next to cooking 2 door Bev Air reach-in--bar--34.00°F <br /> equipment--46.00°F <br /> hand sink- Men's restroom--102.00°F hand sink--kitchen--130.00°F <br /> hand sink- bar--109.00°F 3 comp bar--127.00°F <br /> 2 door Bev ait refrigerator--across from soda fountain--41.00°F walk-in 41.00°F <br /> 2 door Blue air--under prep across from prep table--35.00°F hand sink--Women's restroom--132.00°F <br /> FA0008120 SR0083404 SC061 03/17/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />