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Environmental Health Department <br />Time In: <br />11:13 am <br />10:23 am <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: 300 E Louise Ave, LATHROP 95330 <br />Date: 05/04/2023Name of Facility: McDonald's #8195 <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 2 door make table is 47F (re-checked: 47F). The onions at this unit are 46F (moved to walk-in <br />cooler). Maintain unit 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 />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 /> 160 133 <br /> 100 <br />Arica Crumbly March 09, 2028 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />regular chicken @ hot hold -- 151.00º F sausage patty @ hot hold -- 168.00º F <br />soft serve mix -- 37.00º F spicy chicken - out of oil -- 197.00º F <br />Sure Shot dispenser -- 39.00º F 1 comp food prep sink -- 121.00º F <br />1 door Bev Air - eggs -- 37.00º F onions @ 2 door make table -- 46.00º F -- moved to the walk-in <br />cooler <br />2 drawer at drive thru -- 37.00º F 2 door Traulsen -- 39.00º F <br />restroom hand sink -- 100.00º F hamburger patty @ hot hold -- 161.00º F <br />2 door make table -- 47.00º F -- re-check: 47F walk-in cooler -- 37.00º F <br />1 door Bev Air McCafe -- 40.00º F chicken nuggets @ hot hold -- 161.00º F <br />4 door Traulsen -- 41.00º F folded egg @ hot hold -- 178.00º F <br />fresh burger patties -- 37.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />chlorine and quat sanitizer test strips are available <br />wiping cloth buckets 100 ppm Cl <br />No signature obtained <br />Report typed in the office 3:31p-3:45p <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0007050 PR0505855 SC001 05/04/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD