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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 10.10 am <br /> Time Out: 11:20 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS 36229 Date: 09/25/2019 <br /> Address: 236 E ELEVENTH St, TRACY 95376 <br /> Owner/Operator: CRAIG M SCHRADER Telephone: (209)938-1228 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/07/2019 <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 MAJOR <br /> OBSERVATIONS:The air temperature of the 1 door Frappe reach-in is 48-49F. Product in this unit is 51-53F (dispensed <br /> temperature). Either discontinue the use of this unit until it is capable of maintaining product at 41 F or below or use time as a <br /> temperature control-4 hours total from the time the product is removed from the walk-in cooler to the time it is discarded. <br /> 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The sanitizer level at the final rinse of the dish machine is 0 ppm Cl (ran 2x). Discontinue the use of this <br /> machine until the sanitizer is 50 ppm Cl (minimum)at the final rinse. Use the 3-comp sink and use the <br /> wash-rinse-sanitize-air dry procedure. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person working today does not have a copy of the Food Handler Card available. Maintain all <br /> employee's Food Handler Cards on site and current. Correct by 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:A stirring spoon at the McCafe machine is sitting on the drain grate. Store used stirring spoons <br /> appropriately to avoid contamination. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0021994 PR0538076 SCO01 09/25/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />