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Time In: 2-30 iL <br /> Time Out: 2:55 om <br /> Lt!!V San Joaquin County <br /> Environmental Health Department <br /> W. <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �. Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �lFORd <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS 25768 Date: 04/1112016 <br /> Address: 2505 W MARCH LN, STOCKTON 95207 <br /> Owner/Operator: CRAIG SCHRADER Telephone. (209) 938-1238 <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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 foodbome illness.All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br /> the food facility. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: OF Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 4 door cooler--back--39.00°F 1 door cooler--blending station--40.00°F <br /> NOTES <br /> All violations written 03/28/16 were corrected <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: Jenny Lam, Shift Manager <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209) 953-7817 <br /> FA0001792 PRO160118 SC333 04/11/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />