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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> C rea rrie3 S grows here, Time In: 10.33 am <br /> Time Out: 10:57 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY#27656 Date: 09/10/2018 <br /> Address: 3526 MANTHEY RD, STOCKTON 95206 <br /> Owner/Operator: SALVATORE, OMAR Telephone: (209)275-2834 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:The copy of the Food Safety Certificate on site belongs to someone no longer employed at this facility. <br /> One person from this facility shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 days. <br /> Once obtained,fax or e-mail a copy to Kadeanne Linhares(klinhares@sjcehd.com). <br /> The Food Handler Card of one employee on site at time of inspection is expired.The other employee's Food Handler Card <br /> is not on site. Obtain/renew FHC by 30 days. Maintain current copies on site. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some of the food at the prep table is 43-47F. Maintain cold food at 41 F or below. Correct today. <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: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> ham--43.00°F sliced turkey--47.00°F <br /> sliced cheese--47.00°F tuna--41.00°F <br /> chicken breast--46.00°F sliced tomatoes--45.00°F <br /> walk-in--39.00°F <br /> FA0012596 PR0516427 SC333 09/10/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />