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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. TimeIn:�'10pm <br /> Time Out: 1:40 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MCDONALDS#969 Date: 09/01/2020 <br /> Address: 1009 N WILSON WAY, STOCKTON 95205 <br /> Owner/Operator: CATHY SCHRADER Telephone: (209)938-1238 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:The 1 door cooler for the smoothie and frappe near the front counter is currently reaching the <br /> temperature of 60F.The items inside must stay refrigerated and the manager stated that the items were replaced this <br /> morning at 7:00am. It has been more than four hours since the items were replaced,the items were removed and discarded <br /> by the manager and the cooler will need to be maintained before it can be in use again. Correct and update inspector on <br /> outcome. <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 MAJOR <br /> OBSERVATIONS:The dishwasher is currently not dispensing sanitizer during its final cycle. Repair or replace dishwasher <br /> to ensure proper sanitation is being performed. Perform manual ware-washing in the 3-compartment sink until corrections <br /> have been made. Correct within 14 days. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Observed Carbon dioxide canisters not secured to a stationary location while the large canister of carbon <br /> dioxide was observed not bolted into the ground and with ice formation building on the outside. The gauge states that the <br /> canisters is empty. Secured all loose canisters of carbon dioxide and bolt the large canisters as soon as possible. Remove <br /> ice formation when large canisters is refilled. Correct all immediately. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> FA0000972 PRO161788 SCO01 09/01/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />