Laserfiche WebLink
: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> ` '`�•- Time In: 2-35 pm <br /> 7F 05kT�% Greotness grows here. <br /> Time Out: 2:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES&SALADS#3 Date: 01/15/2019 <br /> Address: 1235 W YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: JAY KAILEY Telephone: (209)470-5187 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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:One person shall possess the 5 year Food Safety Certificate. Provide copy to ssangalang@sjcehd.com <br /> within 60 days. <br /> *Repeat violation* <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 /> 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: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> prep sink--120.00°F <br /> NOTES <br /> This a re-inspection of the routine performed earlier in the day. Re-inspection was made to recheck the hot water temperature <br /> only.The hot water has been restored to proper temperatures. <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 /> VVI/ AAIL <br /> Received by: Name and Title: Gurpreet Kaur, manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0008005 PR0508229 SC333 01/15/2019 <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 />