Laserfiche WebLink
H14J iO FQU I 1Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MOSSDALE SUBWAY LLC,444 W MOSSDALE RD, LATHROP 95330 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:The CO2 tanks are not chained to a sturdy object. Chain CO2 tanks today. <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 /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The most recent inspection report is not available. Maintain a copy of the most recent inspection report o <br /> site and accessible. Correct with today's e-mailed report. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: expired Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 door Norlake reach-in--48.00°F salami--48.00°F-- <br /> oven roasted chicken breqst--39.00°F meatballs--170.00°F <br /> restroom hand sinks--100.00°F soup--100.00°F <br /> sliced cheese--43.00°F-- 1 door True--41.00°F <br /> tuna--41.00°F sliced tomato--45.00°F--' <br /> 1 comp prep sink--100.00°F 2 door Duke--40.00°F <br /> veggie patty--45.00°F--` fresh mozzarella--44.00°F-- <br /> hard boiled egg--48.00°F--' hand sink-Back of house--100.00°F <br /> NOTES <br /> wiping cloth bucket 400 ppm Quat/both quat and chlorine test strips are available <br /> Knife sanitizer 100 ppm Cl <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Jaskiran Kaur, Manager <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0024476 PR0542566 SCO01 09/11/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />