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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, 1382 COLONY RD, RIPON 95366 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wiping cloth left on the 2 dr reach in cooler(salad).After each use, return cloth to sanitizing <br /> bucket. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor under the shelf against the wall in the storage room is dirty. Clean within 2 weeks. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kirstin Mortimer Expiration Date:July 12,2022 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 dr reach in--under prep--34.00°F round egg warmer--175.00°F <br /> cheddar cheese--prep line--53.00°F hand sink--front by french fries--77.00°F--rechecked 10 mins <br /> later at 86F <br /> hand sink--by office--92.00°F--rechecked 15 mins later at 2 dr Bev air--counter--41.00°F <br /> 108F <br /> Bev air--right 41.00°F sliced cheese american--prep line--41.00°F <br /> scrambled egg- warmer--153.00°F multiplex--35.00°F <br /> walk in--41.00°F sausage patties--36.00°F <br /> crispy chicken--warmer--155.00°F Bev air--left -41.00°F <br /> 2 dr reach in--salad- 41.00°F fresh patties cooler--34.00°F <br /> overhead cooler--dt- 41.00°F mcchicken- warmer--153.00°F <br /> sausage--warmer--145.00°F hand sinks- men and women rr--64.00°F <br /> beef--warmer--165.00°F chicken drawer--cooler--34.00°F <br /> milkshake--36.00°F swiss cheese--prep line--53.00°F <br /> mop--130.00°F <br /> NOTES <br /> Quat and chlorine available. Both test strips available. <br /> FA0019398 PR0529037 SCO01 02/01/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />