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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUBWAY, 46 N SUTTER ST, STOCKTON 95202 <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Observed trash pilled up in the hallway leading to the restroom.The manager stated their is a current <br /> issue with the trash bin due to multiple facilities only using one bin. Remove trash on site and maintain facility clean as much <br /> as possible during operational hours. Correct today. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed a large hole in the restroom wall.The manager on site stated that the operator is aware of the <br /> hole and is trying to make repairs with the help of the property owner. Repair or patch hole as soon as possible. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <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: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 102°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Meat balls--Steam warmer--187.00°F Guacamole Front end produce prep cooler--40.00°F <br /> Sliced tomatoes--Front end produce prep cooler--41.00°F Diced steak Front end prep cooler--41.00°F <br /> 2 Dr Duke cooler--Front end--39.00°F Mop sink--121.00°F <br /> Chicken teriyaki--Front end prep cooler--40.00°F Walk in cooler--40.00°F <br /> NOTES <br /> Routine inspection. <br /> Sanitizer bucket: 200 PPM QUAT <br /> Official inspection report mailed to facility. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)616-3023 <br /> FA0002540 PRO162523 SCO01 09/22/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />