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SA NUJ OAHU I N Environmental Health Department
<br /> ■ COUNT Y--
<br /> c/ `p' Greorne5S grows hey,. Time In: 1132 am
<br /> Time Out: 12:27 pm
<br /> Food Program Official Inspection Report
<br /> Name of Facility: SUBWAY SANDWICHES&ROBECKS Date: 06/08/2020
<br /> Address: 222 N EL DORADO ST, STOCKTON 95202
<br /> Owner/Operator: TIWANA&SONS INC Telephone: (209)298-6629
<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 MAJOR
<br /> OBSERVATIONS:The meat balls located at the steam table were tempted at 127F. The manager stated that the facility
<br /> had opened not too long ago and the meat balls have not ravished the minimum 135F. The steam table was turned up and I
<br /> advised the manager to continuously monitor the temperature until they have reached the minimum 135F. Corrected on site.
<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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR
<br /> OBSERVATIONS:The Robeks portion of the facility had ran out of sanitizer and had not filled their 3 compartment sink or
<br /> sanitizer buckets with sanitizer. Sanitizer was pulled from the Subway portion of the facility and used until the desired
<br /> concentration was achieved. Ensure and maintain proper sanitation levels before operation at all times. Corrected on site.
<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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The soda nozzles contain build up inside of them. Remove and throughly clean before being placed onto
<br /> the soda dispenser. Correct today.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #36 Equipment/Utensils/Linens: Proper Storage/Use
<br /> OBSERVATIONS:Observed ice scoop being stored directly into the ice machine Remove and store ice scoop inside of a
<br /> cleanable container with the handle facing upwards. Correct 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 /> FA0016610 PR0524730 SCO01 06/08/2020
<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
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