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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows Mere, Time In: 245 pm <br /> Time Out: 4:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES Date: 10/18/2018 <br /> Address: 3706 E HAMMER LN, STOCKTON 95212 <br /> Owner/Operator: CHIMA, GURSHARAN S Telephone: (209)601-1434 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Pipe draining the soda machine in floor sink is lacking air gap. Provide air gap at least 1 inch in 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Parveen Chima Expiration Date: December 16,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 134°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Counter--108.00°F Walk in cooler--38.00°F <br /> Hand sink--Rest room--100.00°F Mop sink--126.00°F <br /> Chicken breast--Cold hold--42.00°F Prep sink--130.00°F <br /> Meat ball--Steam table 156.00°F Sliced tomatoes--Cold hold--40.00°F <br /> Tuna salad--Cold hold 40.00°F Cold cuts--Cold hold--41.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> OIR emailed to guschima@gmail.com <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 /> J�.�W 1/, C�,­_ <br /> Received by: Name and Title: Jasminder Chima, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0014826 PR0521831 SCO01 10/18/2018 <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 />