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Time In: 11:30 am <br /> Time Out: 12:51 pm <br /> N San Joaquin County <br /> z� Environmental Health Department <br /> H. _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd <br /> A�IFOR� <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS#20612 Date: 10/09/2015 <br /> Address: 3355 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: SCHRADER, CATHY Telephone: <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/23/2015 <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 most be corrected immediately. Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS: Employee picked up cheese slice on floor and went back to handling cheese without changing gloves or <br /> washing hands. Immediately begin washing hands or changing gloves before returning to food/equipment/utensil handling <br /> to remove contamination. Observed manager spoke to employee on enforcement of this measure. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Obstruction to handwash. Provide access to handwash immediately. Corrected on site. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2D Traulsen by prep table at 46 F. Provide 41 F or below for potentially hazatfous food (PHF). This is a <br /> repeat. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41145'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:Wrong time control stickers for lettuce. Provide correct time control documents (including stickers) for <br /> PHF. This is a repeat. <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 /> FA0012181 PR0515486 SCO01 10/09/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />