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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p Greorne5S grows her,. Time In: 1:30 pm <br /> Time Out: 3:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TIWANA&SONS INC DBA SUBWAY#1955 Date: 01/30/2019 <br /> Address: 1304 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: TIWANA&SONS INC Telephone: (209)298-6629 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Back hand wash station is lacking soap and paper towels and is totally blocked by ladder. Provide soap <br /> and paper towels immediately and remove ladder for full accessibility of the hand wash station. Manager stated that back <br /> station is not used by employees as they are using the front hand wash station all the time. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2 D cooler at the front counter has temp at 45F. Provide 41 F or below in 2 days. <br /> Tuna, grilled chicken, ham on the cold hold have temp at 44F,46F and 43F respectively. Provide 41 F or below for all <br /> potentially hazardous food. <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: Mussrat Bataz Expiration Date: March 30,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 119°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep sink--120.00°F Teriyaki chicken--Cold hold--39.00°F <br /> Shredded chicken--Cold hold--39.00°F Hand sink--Rest room--103.00°F <br /> Tuna--Cold hold--44.00°F Walk in cooler--41.00°F <br /> 2 D cooler--Front counter--45.00°F Broccoli Cheddar soup--Warmer--150.00°F <br /> Ham--Cold hold--43.00°F Meat ball--Warmer--136.00°F <br /> Grilled chicken--Cold hold--46.00°F Hand sink--Front--110.00°F <br /> Sliced tomatoes--Cold hold--41.00°F <br /> FA0023738 PR0541422 SCO01 01/30/2019 <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 />