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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MCDONALDS#24092, 2415 W HAMMER LN, STOCKTON 95209 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, at the back door, at the cook line, at prep line and in the walk in freezer, has debris and grease. <br /> Deep clean today. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Elizabeth Millan Expiration Date:April 10,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 129°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 105°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 D cooler--By drive thru--41.00°F Crispy chicken--Warmer--164.00°F <br /> Mop sink--134.00°F Burger patties--Warmer--172.00°F <br /> Hand sink--Men rest room--100.00°F 2D Bev Air reach in cooler--By ice maker--41.00°F <br /> Walk in cooler--35.00°F 1 D cooler--Under McFlurry machine--40.00°F <br /> 4 D Bev Air cooler/Salad and eggshell--41.00°F Hand sink--Women rest room--100.00°F <br /> 1 D cooler--Under McCafe machine--41.00°F 2 drawer cooler/fresh patties--41.00°F <br /> 2 D cooler--At front--44.00°F 4 D cooler--By drive thru--40.00°F <br /> Scrambled egg--Warmer--151.00°F <br /> NOTES <br /> One sanitizer bucket is set up with Chlorine 50 ppm and another bucket is set up with chlorine 100 ppm. Provide chlorine 100 <br /> ppm or above in all buckets today. Corrected on site. <br /> Sanitizer test strips are available. <br /> All potentially hazardous food on warmer has temp at 135F or above. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Elizabeth Millan, Store Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0012180 PR0515485 SCO01 05/03/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />