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{- SANJOAQUIN <br />t.. v•:v COUNTY <br />Greotness grows here. <br />Environmental Health Department <br />Food Program Official Inspection Report <br />Time In: 8.50 am <br />Time Out: 9:55 am <br />Name of Facility: <br />MCDONALDS #25489 <br />Date: 10/02/2020 <br />Address: 322 S CENTER ST, STOCKTON 95203 <br />Owner/Operator: <br />CATHY SCHRADER <br />Telephone: (209) 938-1238 <br />Program Element: <br />1625 - RESTAURANT/BAR 51-100 SEATS <br />Inspection Type: <br />ROUTINE INSPECTION - Operating Permit Reinspection on or after: 10/20/2020 <br />I VIOLATIONS AND CORRECTIVE ACTIONS I <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 />