Laserfiche WebLink
Environmental Health Department <br />Time In: <br />10:15 am <br /> 8:45 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 938-1238 Owner/Operator: SCHRADER, CRAIG <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 611 W CHARTER WAY, STOCKTON 95206 <br />Date: 01/06/2021Name of Facility: MCDONALDS #4111 <br />Reinspection on or after: 01/20/2021 <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 2 door cooler with salads is not cold enough at 48 F. Adjust to 41 F or lower. 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: Label maker for potentially hazardous foods that are kept at room temperature is not working (manually <br />writing labels). Repair/replace, immediately. <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 are not clean. Detail clean these surfaces on a routine basis: <br />1. Exterior of shake mix/soft serve machine (from top to bottom) <br />2. All of the surfaces at drinks prep station <br />3. Ice chute at drive thru <br />4. Floor sink at drive thru <br />5. Interior of small coolers <br />6. Ect... <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Thermolabels are required for new dishwasher. Provide by 1 week and test unit 1xweekly. <br /> Label shall test 160 F on plate. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002319 PR0160843 SC001 01/06/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD