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Environmental Health Department <br />Time In: <br /> 1:56 pm <br />12:46 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (120) 985-1199 Owner/Operator: GURJANT SINGH <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 10952 TRINITY PKWY, STOCKTON 95219 <br />Date: 02/14/2018Name of Facility: SUBWAY SANDWICHES & SALAD <br />Food Program Official Inspection Report <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 /> #13 Food Contamination and Adulteration <br />OBSERVATIONS: Observed light cover in walk-in refrigerator that is shattered and plastic fragments are falling into a bowl <br />of vegetables that are stored under light. <br />Repair/ replace light cover. Remove food items (corrected on site, vegetables voluntarily disposed.) <br />CALCODE DESCRIPTION: Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br />impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be <br />stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, <br />114035, 114254(c), 114254.3, 114377) <br /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: Observed food equipment in restroom. Remove, do not store equipment in restroom. <br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 120 <br /> 112 <br />Gyrjant Singh January 14, 2021 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />meatball -- hot hold -- 148.00º F True -- display refrigerator -- 41.00º F <br />hand sink -- next to 3 comp -- 112.00º F walk-in -- 41.00º F <br />hand hand sink -- counter -- 102.00º F prep sink -- 120.00º F <br />hand sink -- restroom -- 100.00º F meatball -- hot hold -- 148.00º F <br />turkey -- prep line refrigerator -- 40.00º F 2 door -- under oven -- 37.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer bucket-300ppm (quat) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0016589 PR0524707 SC001 02/14/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com