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Time In: 9 15 am <br /> Time Out: 10:00 am <br /> San Joaquin County <br /> Environmental Health Department <br /> W. <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '4tf F oR`' <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES#23091 Date: 08/26/2015 <br /> Address: 5620 N PERSHING AVE,STOCKTON 95207 <br /> Owner/Operator: RANDHAWA, GURMEET Telephone. (209) 324-0523 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Food in sandwich line is not cold enough. Shall be 41 F or lower at all times. <br /> CAL CODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F orator above 135°F.(113996, 113998, <br /> 114037, 114343(a)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS: r loors under shelves have residue. Sweep and mop weekly. <br /> CAL CODE DESCRIPTION: The walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Surinder Singh Expiration Date: December 23,2015 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ' ppm Hand Sink Temp: 122°F <br /> FOOD ITEM --LOCATION --TEMP°F--COMMENTS <br /> walk in--41.00°F 1 door True--customer--38.00°F <br /> Meat Balls--steam table-- 157.00°F ham--sandwich line—43.00°F <br /> turkey—sandwich line--45.00°F <br /> NOTES <br /> No comment entered. <br /> FA0015220 PR0522345 SCO01 08/26/2015 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />