Laserfiche WebLink
°J A U I N Environmental Health Department <br /> COUNTY <br /> Time In: 3.1512 <br /> Greetness grows here. <br /> Time Out: 3:46 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS#3580 Date: 06/04/2018 <br /> Address: 200 W LODI AVE, LODI 95240 <br /> Owner/Operator: SCHRADER, DON &NANCY Telephone: (209)938-1238 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum Reinspection on or after: 06/12/2018 <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:Observed foods in chilling rail that are above 50F.These food items also have time stickers that have <br /> been exceeded. <br /> White cheddar 56F, shredded cheese 63F, and cut tomatoes 59F. <br /> Provide foods at 41 F or with proper time stickers. <br /> Ok,foods disposed of and new product placed on chilling rail with time stickers. Per manager, chilling rail was not turned on <br /> and was in the off position when I arrived for inspection. <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 /> 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 /> tomatoes--chilling rail--59.00°F hand sink--Women's--105.00°F <br /> shredded cheese--chilling rail--63.00°F hand sink--Men's--105.00°F <br /> white cheddar--chilling rail--56.00°F <br /> NOTES <br /> No comment entered. <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: Bori Pronh, General Manager <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0000647 PRO160159 SC333 06/04/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />