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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUBWAY#040903, 1224 W LATHROP RD, MANTECA 95336 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The SB180 sign is posted on the back wall of the back room. SB180 shall be posted in a conspicuous <br /> area where customers may see it. Correct today. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kamaljit Kaur Expiration Date: March 30,2022 <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 /> ginger chicken--prep line--44.00°F shredded chicken--prep line--43.00°F <br /> ham--prep line--44.00°F sweet onion chicken--prep line--28.00°F <br /> brocolli cheddar soup--warmer--160.00°F egg whites--Duke--50.00°F <br /> prep sink--120.00°F pepperoni--prep line--52.00°F <br /> turkey--prep line--48.00°F chicken chunks--prep line--41.00°F <br /> tuna--prep line--43.00°F pastrami--prep line--41.00°F <br /> mozarella slices--Duke--47.00°F chicken breasts--prep line--36.00°F <br /> shredded mozarella--Duke--51.00°F 2 dr Duke--52.00°F <br /> roast beef--prep line--44.00°F meatballs- warmer--140.00°F <br /> cold cut--prep line--51.00°F walk in--41.00°F <br /> 1 dr True Coke--39.00°F hand sink--employee restroom--60.00°F <br /> mop--122.00°F tomatoes--Duke--41.00°F <br /> steak--prep line--41.00°F salami--prep line -47.00°F <br /> NOTES <br /> Quat and test strips available. <br /> A re-inspection will occur in or after 2 weeks. <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 /> Received by: Name and Title: amandeep kaur, employee <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0018671 PR0527561 SCO01 03/27/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />