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SHAWN <br /> —COUNTY <br /> Environmental Health Department <br /> �. �J r� <br /> t 7Y - L. <br /> COUNTY Time In: 12:03 pm <br /> - rT <br /> Time Out: 12:43 pm <br /> <1 Greotrless grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: MCDONALDS#4147 Date: 03/27/2024 <br /> Address: 3430 N TRACY BLVD , TRACY 95376 <br /> Requestor: MATTHEW WARD, MCDONALD'S USA LLC Telephone: (916)406-5862 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0085644 <br /> Inspection Type: 523-Plan Check/Report Review <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Properly supply all paper towel and soap dispensers at the hand sinks at time of final inspection. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Ensure the following refrigeration is 41 F or below at re-inspection: 1 drawer burger patty freezer, 2 <br /> drawer Franke, and 2 door at drive thru. Units not turned on at time of final inspection. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Have the dish machine turned on and in proper working order for final inspection. <br /> Provide a sanitizer at the 3-comp sink at final inspection. <br /> Clean and sanitize all food contact surfaces prior to re-opening the facility. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Provide hot water of 120F (minimum)to the 3-comp sink,the 1 comp food prep sink and the two mop <br /> sinks at final inspection. <br /> Ensure the hand sink hot water is in the range of 100-108F at final inspection. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0003295 SR0085644 SC523 03/27/2024 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />