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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�'10pm <br /> Time Out: 1:54 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LOCKEFORD PIZZA FACTORY Date: 02/06/2023 <br /> Address: 14088 E HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: FLORES, TIM Telephone: (209)727-3707 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/13/2023 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The salad dressings at the salad bar ice bath were 57-58 F. Per operator the salad dressings were taken <br /> out of the cooler and set on the counter for awhile as work was being done on the soda machine, they were placed in the <br /> salad bar once work was done. Maintain PHFs at 41 F or below at all times. Corrected on site,the salad dressings were <br /> discarded. <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 MAJOR <br /> OBSERVATIONS:The sanitizer dispenser was not providing any sanitizer, no warwashing was being done during the <br /> inspection. Provide 200 ppm quat or 100 ppm chlorine minimum sanitizing solution when warewashing and in sanitizer <br /> bucket. Corrected on site, sanitizing solution will be manually mixed until dispenser is serviced and provides 200 ppm quat <br /> minimum. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Observed expired food manager certificate posted in back room. Provide current food manager <br /> certificate within 30 days and email certificate to dafonskaia@sjgov.org once received. <br /> Food handler cards were not available during the inspection. Email food handler cards to dafonskaia@sjgov.org within 1 <br /> week. <br /> Maintain records on site. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> FA0000058 PRO161791 SCO01 02/06/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />