Laserfiche WebLink
SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-58 pm <br /> Time Out: 1:42 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY 58552 INC Date: 05/15/2018 <br /> Address: 2420 W GRANT LINE RD, TRACY 95372 <br /> Owner/Operator: SANDHU, SUKHRAJ SINGH Telephone: (209)839-7330 <br /> Program Element: 1613-FOOD EST 501-1000 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/29/2018 <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 MAJOR <br /> OBSERVATIONS:Upon arrival, observed chicken thawing in water in the front hand sink. Remove chicken and maintain <br /> hand sink accessible at all times. <br /> Chicken removed. <br /> The soap dispenser at the back hand sink is empty. Refill soap dispenser today. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food Handler Card for employee working today is not available. Maintain all employee's Food HAndler <br /> Cards on site and accessible. Correct today. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 door Duke reach-in is 47F (teriyaki chicken in this unit is 49F). Reduce unit and food temperature <br /> to 41 F or below. Correct today. <br /> Recommend removing food from this unit and placing it in the walk-in cooler. <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 /> FA0021970 PR0538040 SCO01 05/15/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />