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SAN J O A Q U I N Environmental Health Department <br /> CDU NTY— <br /> � � Greatness grows heti,. Time In: 2:27 pm <br /> r <br /> Time Out: 2:50 om <br /> Food Program Complaint Inspection Report <br /> Name of Facility: MCDONALDS 25768 Date: 03/08/2022 <br /> Address: 2505 W MARCH LN, STOCKTON 95207 <br /> Owner/Operator: CRAIG SCHRADER Telephone: (209)474-9811 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00054736 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT WENT TO FACILITY ON 3/2/22 AND ORDERED A CHICKEN SANDWICH VIA DRIVE-THRU. <br /> COMPLAINANT STATES THERE WAS MOLD ON THE SANDWICH. LAST MONTH COMPLAINANT ORDERED A <br /> QUARTER POUNDER WITH CHEESE AND THE MEAT WAS RAW. <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 /> quarter pounder meat patty--off of griddle--184.00°F <br /> NOTES <br /> I went to the facility and spoke to the manager who was aware of complaint prior to this investigation. <br /> Artesian buns are the buns used for the chicken sandwiches. <br /> Buns are stored in the walk-in freezer when they come to the facility. <br /> Buns are taken out and are placed on bun racks for approximately 12 hours and then placed in bun holder and used as <br /> needed. <br /> Buns that are left in bun rack at the end of the day are discarded. <br /> I observed buns in walk-in freezer that are wrapped and in boxes. <br /> I observed buns in bun rack and in bun holder that are within the expiration date. <br /> I did not observe mold on buns at this time. <br /> Quarter pounder is cooked to order. <br /> Quarter pounder meat was cooked and final temp was 184F. <br /> Quarter pounder patty was cut and did not appear to be raw. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Laura, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0001792 C00054736 SCO04 03/08/2022 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />