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SAN <br /> J Hl O + Q U I ` ,'IIVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUBWAY SANDWICHES#23995, 2449 NAGLEE Rd,TRACY 95304 <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towels at the restroom hand sink are not in a dispenser. Maintain paper towels in a dispenser. <br /> Correct today. <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(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The sliced provolone cheese and the sliced tomatoes are 44F. Maintain cold food at 41 F or below. <br /> Correct today. <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 /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The most last inspection report is not available. Maintain a copy of the most recent health inspection <br /> report on site and accessible at all times. 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: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 comp prep sink--120.00°F American cheese--40.00°F <br /> restroom hand sink--100.00°F meatballs--120.00°F--"'Re-heated to 183F <br /> provolone cheese--44.00°F-- 1 door Coke True--41.00°F <br /> walk-in cooler -40.00°F tuna--38.00°F <br /> sliced tomato 44.00°F--" mop sink--120.00°F <br /> turkey--41.00°F front of house hand sink--73.00°F--Re-check 10OF <br /> NOTES <br /> FA0015225 PR0522352 SCO01 05/11/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 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 />