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Time In: 1-p5 pm
<br /> Time Out: 2:00 IL
<br /> aR�WM San Joaquin County
<br /> Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> p.. Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd
<br /> q�/Fids,
<br /> Food Program Official Inspection Report
<br /> Name of Facility: SUBWAY#25225 Date: 02/08/2016
<br /> Address: 616 W HAMMER LN,STOCKTON 95210
<br /> Owner/Operator: MANMINDER GREWAL Telephone (209) 993-5446
<br /> Program Element: 1624- RESTAURANT/BAR 21-50 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;
<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 potentia/to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of
<br /> the food facility.
<br /> #1 Demonstration of Knowledge
<br /> OBSERVATIONS: Food manager and handler cards are not on site. Shall be on site by 1 week. E mail food handler cards
<br /> to mflohrschutz@sjcehd.com
<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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br /> OBSERVATIONS: Quat level for bucket is low (repeat violation).Shall be 200 ppm. Change solution often.
<br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(e), 114097,
<br /> 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Wire racks above ware washing sink has dust. Clean on a routine basis.
<br /> Soda nozzles have residue. Clean daily.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair.(114175).All utensils and equipment
<br /> shall be approved, installed properly, and meet applicable standards.(114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage I Use
<br /> OBSERVATIONS: Mops laid inside sink. Shall be hanging to dry.
<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 /> FA0014981 PR0522008 SCO01 02/08/2016
<br /> EHD 16.23 Rev.06/30(15 Page 1 of 2 Food Program OIR
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