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Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: BAINS, RUPINDER <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 14035 E HWY 88 , LOCKEFORD 95237 <br />Date: 05/26/2017Name of Facility: SUBWAY #41043 <br />Food Program Official Inspection Report <br /> 3:40 pm <br /> 2:55 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 />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 /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: CO2 cylinder not chained down. Chain down to prevent falling over. Corrected. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 125 <br /> 100 <br />Rupinder Bains March 30, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />prep -- 121.00º F 2D cooler under toaster -- 41.00º F <br />roast beef -- prep table -- 41.00º F RR -- 100.00º F <br />tuna salad -- prep table -- 41.00º F HW 2 (kitchen) -- 100.00º F <br />potatoe chowder -- heat hold -- 150.00º F meatball -- heat hold -- 159.00º F <br />chicken breast -- 39.00º F WI -- 40.00º F <br />sliced tomatoes -- prep table -- 40.00º F 1D True (sliced apples) -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />This is first Routine inspection after new ownership <br />Notes: <br />- Sanitizer buckets 400 ppm quat. Maintain at about 200 ppm quat. <br />- Retain copy of Routine inspection report on site <br />- OIR emailed to 'rupinder_b@hotmail.com' <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0018222 PR0526904 SC001 05/26/2017