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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greol:rless grows her,. Time In: 11.00 am <br /> Time Out: 11:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES#23091 Date: 09/02/2020 <br /> Address: 5620 N PERSHING AVE, STOCKTON 95207 <br /> Owner/Operator: RANDHAWA, GURMEET Telephone: (209)324-0523 <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser is empty at the front counter. Refill immediately. <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(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The chicken breasts,teriyaki chicken, and the bbq ribs are not cold enough at 45 F. Decrease and <br /> maintain temperature to 41 F or below by 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Surinder Singh Expiration Date: November 20,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> meatballs--153.00°F chicken breasts--45.00°F <br /> steak--41.00°F walk in--40.00°F <br /> teriyaki chicken--41.00°F chopped chicken--41.00°F <br /> bbq ribs--45.00°F <br /> NOTES <br /> no signature due to covid 19 <br /> sanitizer bucket-300 ppm quat <br /> FA0015220 PR0522345 SCO01 09/02/2020 <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 />