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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Timeln: 1-05pm <br /> Time Out: 2:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY#25225 Date: 05/26/2020 <br /> Address: 616 W HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: DARYL SINGH Telephone: (209)430-3293 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food handler cards and food safety certificate may not on site. Organize file cabinet and make a file for <br /> certificates. Have them available next time an inspection takes place. For now email them to your inspector. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Small green bin with in use knives lacks sanitizer. Chlorine level shall be at least 100 ppm. <br /> Sanitizing solution at 3 comp sink is cloudy and there are food particles in water. Before utensils are sanitized, utensils shall <br /> rinsed with water(Wash-Rinse-Sanitize). <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Wire shelves mounted on walls and the large one with dry goods have excess dust.All shall be cleaned <br /> by 1-2 weeks and as needed. <br /> Floor sink servicing walk in cooler and freezer has black mold. Clean weekly. <br /> Ceiling fans thru out are dusty. Clean by 2 weeks and at least once a year. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0014981 PR0522008 SCO01 05/26/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />