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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MCDONALDS#32765, 1137 W LATHROP RD, MANTECA 95336 <br /> #38 Approved I Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The exhaust hood filters above the grills have grease accumulation and grease drippings. Clean today <br /> and more frequently. <br /> The exhaust hood above the french fry deep fryers have grease build up and grease drippings. Clean frequently. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Amelia Mayorga Expiration Date: May 15,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> spicy chicken--hot hold--146.00°F filet o fish--hot hold--147.00°F <br /> Bev Air cooler--orange juice--36.00°F overhead cooler--drive thru--39.00°F <br /> chicken tenders--bottom drawer--41.00°F Bev Air--McCafe--41.00°F <br /> grilled chicken--hot hold--153.00°F nuggets--hot hold--186.00°F <br /> blender cooler--35.00°F crispy chicken--hot hold--140.00°F <br /> sliced cheese--prep line--40.00°F fresh patty--top drawer--39.00°F <br /> soft serve--39.00°F 2 dr Bev Air reach in--salad and yogurts--49.00°F <br /> walk in--41.00°F hand sinks--front and back--100.00°F <br /> hand sinks--restrooms--100.00°F 1 dr reach in--41.00°F <br /> NOTES <br /> Quat and test strips available. <br /> The foods at the prep line are held for 4 hours or less. <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 /> Pk— <br /> Received by: Name and Title: Amelia Mayorga, General Manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0020008 PR0531020 SCO01 10/17/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />