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SAN J a A Q U I N Environmental Health Department <br /> COUNTY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MCDONALDS#3580, 200 W LODI AVE, LODI 95240 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Debris under reach-ins frappe and mcafe. <br /> Clean. <br /> Observed debris on deflector plate in ice machine. Clean <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wet wiping cloth on counter. <br /> Provide in sanitizer solution. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Walk-in freezer has ice debris in ceiling and floor. <br /> Clean <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Eugenia Bautista Garcia Expiration Date:August 16,2022 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 133°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Reach-in--under frappe--39.00°F Mop sink--123.00°F <br /> Two door cold drawer--under toppings bar--41.00°F CO2 tank--near back receiving door--750.000 L <br /> Hand sink Women's 118.00°F Reach-in under McCafe--43.00°F <br /> Prep sink 120.00°F 3 comp--133.00°F <br /> Hand sink Men's--114.00°F 10:1 hamburger patty--UHC--135.00°F <br /> 2 door double stack refrigerator with display door 41.00°F 2 door double stack Traulsen refrigerator--near frappe--41.00°F <br /> 2 door cold drawer--Fresh meat--41.00°F Hand sink next to prep sink--100.00°F <br /> Reach-in--under prep line--41.00°F Hand sink behind front counter--105.00°F <br /> 2 door cold drawer--drawer near front handsink--41.00°F Walk-in--41.00°F <br /> FA0000647 PRO160159 SCO01 12/07/2021 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />