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Environmental Health Department <br />Time In: <br /> 3:50 pm <br /> 2:50 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 938-1238 Owner/Operator: SCHRADER, NANCY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 841 E KETTLEMAN LN, LODI 95240 <br />Date: 04/28/2021Name of Facility: MCDONALDS #10555 <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; 113700. All <br />violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the <br />potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br />OBSERVATIONS: The cream from the dispenser at the drive thru was not cold enough at 53 F. Replace the cream <br />dispensing bag to ensure the cream stays at 41 F or below immediately. The Frappe ref is not cold enough at 46 F. <br />Decrease and maintain temperature at 41 F or lower today. The door gasket is damaged as well. <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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: The overhead exhaust vents for the fryers are greasy. Clean these vents by 2 days. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The soft serve machine, mccafe reach in, and the frappe machine are all very dirty with spilled product. <br />Clean these machines today and maintain in a clean condition. <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: Sanitizer concentration in the wipe down cloth bucket is not strong enough at <50 ppm chlorine. Increase <br />the concentration to at least 100 ppm chlorine immediately. COS <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 />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0000545 PR0162307 SC001 04/28/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com