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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Timeln: 1-00pm <br /> Time Out: 2:18 om <br /> Food Program Official Inspection Report <br /> Name of Facility: Subway Sandwiches Date: 05/14/2020 <br /> Address: 2620 REYNOLDS RANCH PKWY, LODI 95240 <br /> Owner/Operator: CHIMA, GURSHARAN S Telephone: (209)601-1434 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The temperature of Guacamole and cucumber at cold holding were measured at 45°F. Turn down this <br /> unit and maintain cold holding temperature at 41'F or below. Corrected onsite. <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 /> OBSERVATIONS <br /> Name on Food Safety Certificate: Parveen Chima Expiration Date: December 14,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand Sink--Kitchen--110.00°F Prep Sink--Kitchen--120.00°F <br /> Roast Beef--Cold Holding--41.00°F Hand Sink--Restroom--110.00°F <br /> Walk-In--Kitchen--41.00°F Ham--Cold Holding--41.00°F <br /> Hand Sink--Serving Line--110.00°F 2 Door True--Front 39.00°F <br /> Steak--Cold Holding--41.00°F Chicken--Cold Holding--41.00°F <br /> 3 Compartment Sink--Kitchen--120.00°F Tomato- Cold Holding--41.00°F <br /> Tuna--Cold Holding- 41.00°F <br /> NOTES <br /> Routine inspection conducted this date,the followings were noted: <br /> Sanitizer buckets are set up with 200 PPM of Quaternary Ammonium. <br /> Quaternary Ammonium test strips are available on site. <br /> This facility is take out only for COVID-19. <br /> Inspection report was discussed with Maria Ordonez, Shift Manager. Signature was not captured.Routine inspection <br /> conducted this date, see Inspection Report. <br /> Inspection report was e-mailed to guschima@gmail.com <br /> FA0022177 PR0538380 SCO01 05/14/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />