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Time In: 1:50 prn <br /> Time Out: 2:42 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS 25768 Date: 06/05/2017 <br /> Address: 2505 W MARCH LN, STOCKTON 95207 <br /> Owner/Operator: CRAIG SCHRADER Telephone: (209)938-1295 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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:half of flat of eggs at ambient temperature. Only maintain eggs needed. Eggs must be kept at 45 F or <br /> below. Correct now.The eggs are to discarded if above 50 F. Corrected. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Some of the foods under time as a public health control lack times. Correct today.All potentially <br /> hazardous foods that are not being refrigerated, not under temperature control must have a time when put out temperature <br /> control.4 hours after these foods must be discarded. Correct today. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizer solution in the front are low in sanitizer. Must be at 100 F. Correct by today.Water is getting <br /> dirty. Change water by today. Corrected. Make sure to set up a sanitizer at each station. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> tomato--undercounter prep cooler--41.00°F <br /> FA0001792 PRO160118 SC333 06/05/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />