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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 8:50 am <br /> Time Out: 9:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS#25489 Date: 10/02/2020 <br /> Address: 322 S CENTER ST, STOCKTON 95203 <br /> Owner/Operator: CATHY SCHRADER Telephone: (209)938-1238 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/20/2020 <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:Kitchen has 2 hand sinks. One is completely out of order and the other one lacks a functional paper <br /> towel dispenser.All hand sinks shall be in good working order and provided with required supplies. Correct, immediately. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The following refrigerators are not cold enough and shall be adjusted to 41 F or lower.The 2 drawer <br /> cooler at cooks line and the OJ dispenser. Correct, immediately. <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 /> #18 HACCP Plan/Variance Conditions <br /> OBSERVATIONS:Sliced cheese at room temp did not have it's HACCP sticker. Provide at all times. <br /> CALCODE DESCRIPTION:HACCP Plan is a written document that delineates the formal procedures developed for safe food handling <br /> approved by the National Advisory Committee on Microbiological Criteria for Foods. (114419)A written document approving a deviation <br /> from standard health code requirements shall be maintained at the food facility. (114057, 114057.1) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Several surfaces through out are not clean.All unsanitary surfaces shall be detailed cleaned and <br /> sanitized, daily. <br /> Areas that need more cleaning are: Blender station, coffee prep station, interior of small refrigerators, exterior of ice bin and <br /> ice scoop holder, and surfaces at cooks line. <br /> Several floor sinks are not clean. Clean them at least once weekly. <br /> Air return grates have black residue. Clean by 1 week and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0013364 PR0517353 SCO01 10/02/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />