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Time In: 1:47 prn <br /> Time Out: 2:26 pm <br /> �P.Q•u�I!. 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: 12/19/2016 <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: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 01/03/2017 <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 some time stickers on food items at the prep line that are past the expiration/USE BY time <br /> (sliced cheese and shredded cheese both have a USE BY date of 12-19-16 and a USE BY time of 1:31 pm)indicated. When <br /> using time as a temperature control,food shall be discarded when USE BY time expires. Correct today. <br /> Corrected on site. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Both the front of the house and the back of the house clean towel buckets have 0 ppm detectable <br /> chlorine sanitizer. Maintain wiping cloth buckets at 100 ppm Cl (minimum). Correct today. <br /> Corrected on site to 100 ppm Cl. <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 sanitizes (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 10-1 burger--hot hold--154.00°F McChicken--hot hold--164.00°F <br /> nuggets--hot hold--159.00°F <br /> NOTES <br /> FA0019398 PRO529037 SC333 12/19/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />