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SA NUJ OAHU I N Environmental Health Department L■ COUNTY ^ r1 `p' Greotrless grows here, Time In: 11.47 am Time Out: 12:17 pm Food Program Official Inspection Report Name of Facility: SUBWAY#41043 Date: 10/16/2019 Address: 14035 E HWY 88 , LOCKE FORD 95237 Owner/Operator: KAUR, RAMNEEK Telephone: (209)612-3094 Program Element: 1624-RESTAURANT/BAR 21-50 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit VIOLATIONS AND CORRECTIVE ACTIONS 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 violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:Food manager certificate and some of the food handler cards are not available on site. Provide food manager certificate within 60 days and food handler cards within 30 days. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #7 Hot and Cold Holding Temperatures OBSERVATIONS:Grilled diced chicken on cold hold has temp at 44F and 2 D cooler at the front counter has temp at 49F. Provide 41 F or below for the cooler and the potentially hazardous food on cold hold today. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization OBSERVATIONS:Sanitizing compartment of the 3 comp sink has QUAT at 150ppm. Provide QUAT 200 ppm of more immediately. Corrected on site. QUAT now is 300 ppm. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:Walk in cooler has inadequate light. Provide adequate light in 1 week. Light bulbs, at the front ovens, are lacking cover. Provide cover in 1 week. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) FA0018222 PR0526904 SCO01 10/16/2019 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com