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SA N'tJ D A Q U I N Environmental Health Department <br /> I��kiw <br /> —COUNTY <br /> Greorness grows here, Time In: 2.00 pm <br /> Time Out: 2:31 om <br /> Food Program Official Inspection Report <br /> Name of Facility: Subway 2388 Date: 10/21/2020 <br /> Address: 420 E KETTLEMAN LN, LODI 95240 <br /> Owner/Operator: STIRM FAMILY INC Telephone: (209)200-2323 <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Hot water at 3 comp is 116F and mop sink 117F. Provide hot and cold water at these sinks with hot <br /> water at a minimum of 120F. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Observed ice on vent and on floor in walk in freezer. Clean <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Shannon Cotton Expiration Date:June 15,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 116°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk-in--41.00°F chicken noodle soup--137.00°F <br /> 3 comp--116.00°F mop sink--117.00°F <br /> hand sink--100.00°F cut tomatoes--40.00°F <br /> hand sink--restroom--108.00°F meatball--143.00°F <br /> NOTES <br /> sanitizer bucket 200ppm (quat) <br /> FA0001049 PRO161762 SCO01 10/21/2020 <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 />