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SA IIIc J UHQ U I N Environmental Health Department <br /> ._ COUNTY <br /> ._ <br /> ^'•ti7F Opt�� Greotness grows here. Time lm 245 pm <br /> Time Out: 3:18 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY#040903 Date: 04/15/2019 <br /> Address: 1224 W LATHROP RD, MANTECA 95336 <br /> Owner/Operator: BOLINA SONS&DAUGHTERS INC Telephone: (209)981-6120 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 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;113700.All <br /> violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the <br /> potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The light in the walk in cooler is not working at this time. Repair light. <br /> *Employee stated that it was working earlier today, but cannot get it to work while I am on site* <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all <br /> areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are <br /> washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> tomatoes--prep line--37.00°F chicken chunks--prep line--38.00°F <br /> turkey--prep line--40.00°F pepper jack--prep line--40.00°F <br /> ham--prep line--41.00°F pepperoni--prep line--36.00°F <br /> salami--prep line--36.00°F cold cuts--prep line--41.00°F <br /> chicken breast--prep line--41.00°F american--prep line--39.00°F <br /> roast beef--prep line--40.00°F provolone--prep line--41.00°F <br /> 2 dr Duke--39.00°F swiss--prep line--41.00°F <br /> NOTES <br /> This is a re-inspection of the routine performed on March 27, 2019. <br /> Most of the violations have been corrected. <br /> FA0018671 PR0527561 SC333 04/15/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 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 />