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Program Element: 1602 - FOOD CONSULTATION <br />Telephone: (209) 740-7827 Requestor: RUPINDER BAINS, SUBWAY #41043 <br />Inspection Type: 061 - CONSULTATION <br />Address: 14035 E HWY 88 , LOCKEFORD 95237 <br />Date: 02/09/2017Name of Facility: SUBWAY #41043 <br />Food Program Service Request Inspection Report <br /> 3:00 pm <br /> 2:35 pm <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Request #: SR0076749 <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: Provide manager's food safety certification within 60 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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Over 400 PPM quat coming off of sanitizer dispenser at 3-comp sink. Provide 200 ppm quat but not <br />more than 400 ppm. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: 2D cooler 43 F. Provide 41 F for all potentially hazardous food. <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />meat ball -- steam table -- 181.00º F Walk In -- 41.00º F <br />sliced tomatoes -- prep table reach in -- 41.00º F ham slices -- prep table reach in -- 41.00º F <br />HW 1 -- 100.00º F 3-comp -- 120.00º F <br />HW 2 -- 102.00º F 2D cooler -- counter -- 43.00º F <br />prep -- 121.00º F employee RR -- 100.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Provide above items <br />OK to issue permit after fee is paid. 28 seats. PE:1624 <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program Service Request Inspection Report <br />FA0018222 SR0076749 SC061 02/09/2017