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SAN J O A Q U I N Environmental Health Department <br /> C�)�_) AIY <br /> Greatr�e5s grows fires Time In: 11.51 am <br /> Time Out: 1:15 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS 36681 Date: 01/31/2018 <br /> Address: 1613 SLOWER SACRAMENTO RD, LODI 95242 <br /> Owner/Operator: CRAIG SCHRADER Telephone: (209)938-1295 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/14/2018 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand wash sink next to 2 door freezer across from assembly line is at 112F. Men's restroom hand sink <br /> is at 60F. Provide water temp at 100F-108F, if on a non adjustable faucet. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Reach-in under assembly line is at 46F. Provide at 41 F or lower. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Cheese lacks time sticker. Ok, corrected. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer buckets are below 100ppm (chlorine). Provide at a minimum of 100ppm. <br /> Ok, corrected now at 100ppm-200ppm. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> FA0023696 PRO541351 SCO01 01/31/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />