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Environmental Health Department <br />Facility Name and Address: MCDONALDS, 1382 COLONY RD, RIPON 95366 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, under the fryers, under griddle, under ice cream soft serve machine, <br />under the ice bin at the front drive thru station and under the juice dispenser at the juice station, have food debris, spills, <br />build up and grease. Clean floor today and as needed. <br />Walk in freezer floor is dirty. Clean today and as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <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 /> 50 <br /> 200 <br /> 134 <br /> 102 <br />Christina Diaz July 20, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 D cooler -- Frappe station -- 41.00º F Fish fillet -- Hot hold -- 135.00º F <br />1 comp prep sink -- Back -- 134.00º F sausage patties -- Hot hold -- 143.00º F <br />Mop sink -- 124.00º F 1 D cooler -- orange juice station -- 40.00º F <br />2 D Bev Air cooler -- Back -- 41.00º F 2 D cooler -- under the lettuce and cheese/ prep line -- 41.00º F <br />1 CO2 tank -- 50.00º L 1 CO2 tank -- 137.00º L <br />Non adjustable hand sink -- Front/ By french fries warmer -- <br />106.00º F <br />2 drawers cooler/ fresh patties -- By griddle -- 35.00º F <br />Walk in cooler -- 40.00º F Beef burger -- Hot hold -- 154.00º F <br />Eggs -- Hot hold -- 148.00º F 2 D True cooler -- By Fryers -- 44.00º F <br />Soft serve dairy -- Soft serve machine station -- 39.00º F 1 D cooler -- coffee station -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Facility is using 4 hours time control sticker posted on potentially hazardous food containers at the prep line. <br />Chlorine and QUAT test strips are available. <br />Sanitizer buckets are set with chlorine 100ppm. <br />Lettuce and onion, at the prep line, have less than 4 hours time control stickers. <br />Facility is using chlorine sachets to prepare sanitizer buckets. <br />All potentially hazardous hot food items on the hot hold, are at 135F or above. <br />All food handler cards are valid and on site. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0019398 PR0529037 SC001 05/05/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD