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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 36681, 1613 S LOWER SACRAMENTO RD, LODI 95242 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, in walk in cooler, underneath and between cooking equipments, at the washing station, assembly <br /> line, has food debris, grease and water spill. Clean today. <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: Tyler Johnson Expiration Date: February 13,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 113°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--By prep sink-- 115.00°F 1 D Multiplex cooler--Under frappe machine--41.00°F <br /> 2 drawers cooler/milk--41.00°F 1 D Bev Air cooler/bacon--40.00°F <br /> 4 D traulsen cooler--41.00°F Prep sink--144.00°F <br /> 2 D Traulsen cooler--At coffee station--46.00°F Hand sink--Women rest room--105.00°F <br /> Hand sink--Coffee station- 107.00°F Mop sink--125.00°F <br /> Walk in cooler--41.00°F 2 drawers cooler/fresh patties--40.00°F <br /> Hand sink--Men rest room 103.00°F 1 D Bev Air cooler--Under McCafe machine--41.00°F <br /> 2 D Bev Air cooler--40.00°F <br /> NOTES <br /> All sanitizer buckets are set up with chlorine 100 ppm. <br /> Chlorine and QUAT test strips are available. <br /> All potentially hazardous food on hot hold has temp 135F or above. <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 /> f��# <br /> Received by: 6 Name and Title: syrah Ali, 2nd Assistant Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0023696 PR0541351 SCO01 05/21/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 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 />