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Time In: A 15 nm <br /> Time Out: 10:50 am <br /> San Joaquin County <br /> _x Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> ... �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> SLjFpRi� <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS 25768 Date: 03/28/2016 <br /> Address: 2505 W MARCH LN,STOCKTON 95207 <br /> Owner/Operator: CRAIG SCHRADER Telephone: (209) 938-1238 <br /> Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/11/2016 <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 1 door cooler at blending station and the 4 door cooler at the back are not cold enough. Shall be 41 <br /> F or lower <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: Sanitizer levels for buckets with towels are under 100 ppm. Increase chlorine to acceptable levels. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #18 HACCP Plan/Variance Conditions <br /> OBSERVATIONS: Sliced cheese lacked time stickers. Provide at all times. <br /> CALCODE DESCRIPTION:HACCP Plan is a written document that delineates the formal procedures developed for safe food handling <br /> approved by the National Advisory Committee on Microbiological Criteria for Foods. (114419)A written document approving a deviation <br /> from standard health code requirements shall be maintained at the food facility. (114057, 114057.1) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS: Floor sinks servicing prep sink and walk in's are not clean. Clean weekly or more often if needed. <br /> CAL CODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0001792 PRO160118 SCO01 03/28/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OR <br />