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Time In: 10.40 am <br /> Time Out: 12:40 pm <br /> �P.Q•u��.. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS Date: 12/02/2016 <br /> Address: 1382 W COLONY RD, RIPON 95366 <br /> Owner/Operator: GRASPOINTNER, DENNIS Telephone: (095)389-500 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/16/2016 <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 /> #8 Use of Time as a Public Health Control MAJOR <br /> OBSERVATIONS:There are a few time stickers on food items at the prep line that are not reflecting the proper date/time or <br /> are expired (the sliced tomatoes and shredded cheese).When using time as a temperature control, proper documentation <br /> must be present(proper sticker dates/times). Correct today. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #10 Cooking Time and Temperatures MAJOR <br /> OBSERVATIONS:Burgers coming off the grill have a temperature range of 137-142 inF (inner temp/ 147F outer temp). <br /> Observed"pink"juice on top of burgers.This batch was discarded by Manager and a new batch was cooked following an <br /> adjustment at the flat top. <br /> New batch temped 157-158F. Per Manager, McDonald's SOP is to cook to 155-165F. <br /> Ensure foods are being cooked to the proper temperature at all times. <br /> CALCODE DESCRIPTION:Comminuted meat,raw eggs,or any food containing comminuted meat or raw eggs,shall be heated to 155#F <br /> for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry, comminuted <br /> poultry,stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. (114004, 114008, 114010) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The canadian bacon (located on top of a freezer unit)is 47F. Maintain cold food in refrigeration unit and <br /> at 41 F or below. <br /> Returned to refrigeration. <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 /> FA0019398 PRO529037 SCO01 12/02/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />