Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 1:58 pm <br /> 1:03 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 478-0234 Owner/Operator: CRAIG SCHRADER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 236 E ELEVENTH St, TRACY 95376 <br />Date: 01/25/2022Name of Facility: MCDONALDS 36229 <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 4 door Bev Air is 43F (re-checked from 46F) and the Sure Shot creamer dispenser is 43F (creamer <br />is 45F). Maintain refrigeration and cold food at 41F or below. Correct today. <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 /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: The wiping cloth bucket lacks any detectable sanitizer. Maintain wiping cloths in a sanitizing solution of <br />100 ppm Cl. <br />Corrected on site to 100ppm Cl. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 400 <br /> 160 127 <br /> 100 <br />Isela Rena July 25, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 door Bev Air -- 35.00º F 1 door orange juice Bev Air -- 40.00º F <br />2 door True -- 35.00º F 2 door Franke -- 39.00º F <br />1 comp prep sink -- 125.00º F walk-in cooler -- 40.00º F <br />fish -- 149.00º F SureShot creamer dispenser -- 43.00º F <br />burger -- 171.00º F 4 door Bev Air -- 46.00º F -- Re-check 43F <br />nuggets -- 149.00º F 2 drawer (eggs) -- 39.00º F <br />1 door McCafe Bev Air -- 36.00º F 1 door Frappe -- 37.00º F <br />crispy chicken -- 154.00º F restroom hand sinsk -- 100.00º F <br />raw burger -- 39.00º F creamer at Sure Shot -- 45.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0021994 PR0538076 SC001 01/25/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD