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S A N J 0 A Q U I N Environmental Health Department COUNTY ME�� _¢ lir�OfIiCSS gfOwS here. Time In: 1.10 tZ st1Far� Time Out: 2:18 pm Food Program Official Inspection Report Name of Facility: MCDONALDS#3580 Date: 05/17/2018 Address: 200 W LODI AVE, LODI 95240 Owner/Operator: SCHRADER, DON &NANCY Telephone: (209)938-1238 Program Element: 1625-RESTAURANT/BAR 51-100 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/31/2018 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:A few food handler cards have expired. Provide valid food handler cards. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:Soap dispenser is placed on top of paper towel dispenser(dispenser fell off of wall at hand sink next to tea station). Provide dispenser in proper location. Observed coffee/tea brewers hung over hand sink splash guard,that partially obstructs paper towel dispenser. Discontinue this practice. Warm water at restroom hand sinks 69F. Provide warm water at these sinks at 100F-108F , if on a nonadjustable faucet. Warm water at hand sink behind POS is at 70F. Provide warm water at a minimum of 100F at this sink. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(17) #8 Use of Time as a Public Health Control OBSERVATIONS:Time expired on time sticker used for shredded cheese on the assembly line. Provide correct time. Ok, food disposed and new sticker placed on food item. CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and documentation must be maintained(114000) #40 Proper Use and Storage of Wiping Cloths OBSERVATIONS:Observed a wet wiping cloth on counter. Store in sanitizer solution. CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) FA0000647 PRO160159 SCO01 05/17/2018 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com