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Time In: 10.00 am <br /> Time Out: 10:41 am <br /> �P"O.WN' P San Joaquin County <br /> .X Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �•.• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9C%FORM <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES#23995 Date: 12/22/2017 <br /> Address: 2449 NAGLEE RD ,TRACY 95304 <br /> Requestor: SULAIMAN SALAH, SUBWAY Telephone: (209)835-1997 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0078529 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person from this facility shall obtain the 5 year Food Safety Certificate(also called the Food <br /> Manager). Obtain by 60 days. <br /> All other employees shall obtain the 3 year Food Handler Card within 30 days(if not already obtained).Any expired FHC <br /> shall be renewed by 30 days. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> sliced tomatoes--35.00°F 1 cop prep--120.00°F <br /> chicken breast--41.00°F sliced cheese--35.00°F <br /> restroom hand sink--103.00°F walk-in cooler--38.00°F <br /> mop sink--123.00°F meatballs--hot hold--137.00°F <br /> soup--hot hold--148.00°F 2 door Duke reach-in--41.00°F <br /> tuna--37.00°F <br /> NOTES <br /> Ownership change took place 12-6-17 <br /> Please backdate permit to this date <br /> There is currently a bulk tank of carbon dioxide(CO2)cylinders at the facility. Please be aware that CO2 is an asphyxiant and <br /> is therefore considered a hazardous material subject to regulation under Chapter 6.95, Health and Safety Code, Division 20, <br /> The reportable quantity for CO2 is 137 pounds or 1,200 cubic feet in San Joaquin County(SJC). You will be placed into the <br /> SJC Environmental Health Program for Hazardous Material Business Plan (HMBP)and will be required to report your <br /> FA0015225 SR0078529 SC061 12/22/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />