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SAN J O A Q U I N Environmental Health Department <br /> CDU NTY— <br /> � � Greatness grows het,. Time In: 9:07 am <br /> , <br /> r <br /> Time Out: 9:57 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: MCDONALDS#24092 Date: 01/25/2022 <br /> Address: 2415W HAMMER LN, STOCKTON 95209 <br /> Owner/Operator: CRAIG SCHRADER Telephone: (209)938-0234 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00054634 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ARE AT MCDONALDS ON 1/22. ORDERED 2 FRIES AND 2 QUARTER POUNDER BURGERS.THE <br /> HAMBURGER COMPLAINANT RECEIVED WAS COMPLETELY RAW. SAHID THE MANAGER RETURNED <br /> COMPLAINANTS CALL IMMEDIATELY. EVIDENTLY SOMETHING WAS WRONG WITH THEIR GRILL WHICH HE SAID <br /> HAS BEEN FIXED.THE LAST TIME COMPLAINANT WENT TO THIS LOCATION, THEY LEFT BECAUSE THE KITCHEN <br /> WAS A DIRTY MESS. COMPLAINANTS DAD TOOK A FEW BITES BEFORE COMPLAINANT TOOK A BITE AND <br /> NOTICED THE FOOD WAS RAW. COMPLAINANT IS CONCERNED THEIR DAD,WHO IS 91, WILL GET ILL. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> I went to the facility and spoke to the manager who was aware of the complaint prior to this investigation. <br /> A quarter pounder is made with quarter pound beef, mustard, ketchup, mustard,onions, pickles, cheese and bun. <br /> Per manager, he figured out the that the clam shell grill was not closing properly onto the hamburger patties. <br /> Once the manager received the call from the complainant he refunded the complainant's money. <br /> I observed the facility and facility did not appear to be a"dirty mess"at this time. <br /> Per manager there are two full time maintenance crew members that are in charge of mopping (every 3 hours), changing the <br /> garbage(every 2 hours)and as needed and disinfecting. <br /> Per manager the busy hours are between 5pm-9pm. <br /> The quarter pounder is as follows: <br /> Pickles, mustard, ketchup, and onions come to the facility prep packaged. <br /> Quarter pound meat comes to the facility and is stored in the 4 door refrigerator(41 F)or in the walk-in (40F) prior to being <br /> stored inthe fresh beef 2 door cold drawer/next to the griddle with clam shell (38F). <br /> I observed cheese on th prep line that lacked time stickers. <br /> Provide time stickers for foods that use time as a temperature control. <br /> Stickers were place on cheese during investigation. <br /> I observed a prepared quarter pounder(190F)off the griddle. <br /> I observed walk-in,4 door refrigerator, 2 door reach-in (where pickles and onions are stored)all foods are properly stored at <br /> this time. <br /> Other items noted: <br /> Hot and cold water handles are reversed at the hand wash sink across from office. <br /> Provide so that the handles are correct. <br /> Observed wet wiping cloth on counter. Provide wet wiping cloth in sanitizer solution. <br /> FA0012180 C00054634 SCO04 01/25/2022 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />