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Environmental Health Department <br />Time In: <br />10:00 am <br /> 8:37 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 478-0234 Owner/Operator: CRAIG SCHRADER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2415 W HAMMER LN, STOCKTON 95209 <br />Date: 06/24/2020Name of Facility: MCDONALDS #24092 <br />Reinspection on or after: 07/08/2020 <br />Food Program Official Inspection Report <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: Sanitizer is not detected at sanitizer machine. Provide sanitizer at this machine. <br />Utilize 3 compartment sink to wash, rinse and sanitize dishes until a re-inspection has occurred from this department. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Lid to kitchen soap dispenser is broken. Repair /replace. <br />(currently sanitizer dispenser is filled with soap temporarily) <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: Frappe reach-in refrigerator is at 48F. Provide at 41F 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Warm water at men's restroom hand sink is at 93F. <br />Provide at 100F-108F if on a nonadjustable faucet. <br />Hot water at 3 compartment sink is at 110F. Provide hot water at this sink at 120F or higher . <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0012180 PR0515485 SC001 06/24/2020 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com