Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1128 am <br /> Time Out: 12:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY Date: 12/21/2018 <br /> Address: 25440 S SCHULTE RD, TRACY 95377 <br /> Owner/Operator: HARDEEP AND SONS INC Telephone: (209)640-1000 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION (Chargeable) Reinspection on or after: 01/04/2019 <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 MAJOR <br /> OBSERVATIONS:MAJOR: Some food at the right side prep table is above 50F(sliced tomatoes 54F, cold cuts and oven <br /> roasted chicken breast 61 F). Maintain cold food at 41 F or below. Correct today. <br /> Food was discarded and replaced with food from the walk-in cooler or 2 door Duke. <br /> Ice baths may be used at the right side prep table until it is returned to proper working order. Use time as a temperature <br /> control:4 hours out of refrigeration then discard (for example, if the cheese is removed from refrigeration at 4pm, it shall be <br /> discarded by 8pm) <br /> MINOR: Some food at the left prep table is above 41 F(tuna 45F and sweet onion chicken 44F). Maintain cold food at 41 F or <br /> 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Some employees working today either lack or do not have copies of their Food Handler Cards. Obtain by <br /> 30 days. Maintain copies on site and accessible. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the front of the house hand sink is 71 F. Increase hot water temperature at this sink to <br /> 100F(minimum). Correct today. Repeat violation. <br /> The hot water at the 3 comp sink and the 1 comp prep sink is 118F. Increase hot water to 120F(minimum). Correct today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0020551 PR0535634 SC101 12/21/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />