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Time In: 11.00 am <br /> Time Out: 11:55 am <br /> opQ�IN. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �•., iP Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> gCjFo'�N <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES Date: 02/11/2016 <br /> Address: 1224 W LATHROP RD, MANTECA 95336 <br /> Owner/Operator: KAILEY, JAGMOHAN S INC Telephone: (209)470-5179 <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; 113700. <br /> All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have <br /> the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food <br /> facility. <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There are some open egg white omelet patties in the walk-in freezer. Once a food container is opened, <br /> re-containerize into a smaller container with a snug fitting lid. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The exhaust fan above the bread oven needs to be cleaned. Clean today. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Linda Virdi Expiration Date:June 02,2017 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> cold cuts--37.00°F veggie patty--41.00°F <br /> kitchen handwash--111.00°F egg--36.00°F <br /> mop sink--120.00°F restroom handwash--100.00°F <br /> employee restroom handwash--113.00°F 2 door Duke--41.00°F <br /> cheese slices--swiss--42.00°F meatballs--141.00°F <br /> 1 door True--39.00°F tomato slices--37.00°F <br /> cheesey broccoli soup--160.00°F walk-in cooler--40.00°F <br /> turkey--40.00°F <br /> NOTES <br /> wiping cloth bucket 400 ppm Quat/test strips available <br /> FHC compliant <br /> FA0018671 PR0527561 SCO01 02/11/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />