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OBSERVATIONS Name on Food Safety Certificate: Griselda Becerra Expiration Date:September 18,2023 Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS 2 D Traulsen reach-in--40.00°F patty freezer--near griddle--20.00°F 4 D Delfield display--43.00°F fresh quarter pounder patty--off left clamshell griddle--182.00°F big mac patty--tray warmer--160.00°F sliced tomato(cold hold)--chill rail--36.00°F--range 34-38 F nonadjustable hand sink--near front counter--103.00°F big mac patty off left clamshell griddle--171.00°F nonadjustable hand sink--near office--100.00°F walk-in cooler--38.00°F big mac patty--off right clamshell griddle--157.00°F NOTES Complaint inspection. Managers were not aware of complaint. Per manager none of the employees working were sick around the time of the complaint. Per manager Big Mac patties arrive frozen and are placed in the walk-in freezer when received. The patties are placed in the freezer at the cook line and cooked with the clamshell griddle. Per manager they are required to do a safety check each day before lunch where they cook the patties and temp the patties using the app at the different cook settings, the temperatures are automatically recorded on the app. Cooking temps for big mac patties were shown for each of the 4 clamshell griddle during the inspection and all the temps were 155 F or above. Per manager if the temp of the patty is below 155 F then per policy they can not proceed until it is fixed and provides 155 F or above. After big mac patties are cooked they are placed in a tray warmer where they have a 10 minute hold time, timers are used. The tomatoes, lettuce, cheese, and mayo arrive ready to eat and are stored in the walk-in cooler. They are placed in the 2 D Traulsen reach-in and 4 D Delfield display in the kitchen when they will be used. The cheese has a 1 hour temper time at room temp and a 3 hour hold time right after tempering.The times were the cheese were within hold times during the inspection. The sliced tomatoes are kept on the chill rail at the prep line. The mayo and big mac sauce are stored in the walk-in cooler when they arrive and have a 24 hour hold time per internal policies. On the box of the mayo/tartar/big mac sauce it stated the product was refrigerated for quality. Observed stickers on mayo and tartar sauce that were to be discarded at 8:10 AM on 12/6/22. They were replaced during the inspection. Discussed report with manager Griselda Becerra and Delfino Justo. No signature captured. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist: DARIA AFONSKAIA Phone: (209)616-3035 FA0000545 C00055409 SCO04 12/06/2022 EHD 16-23 Rev.01/07/2021 Page 2 of 2 Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd