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S A N.J O A Q U I N Environmental Health Department iiow ---C O U N T Y----- Greotness grows here Time ln: 1:17 pm Time Out: 2:20 om Food Program Complaint Inspection Report Name of Facility: Tiwana&Sons Inc dba Subway#30183 Date: 09/25/2020 Address: 2819 W MARCH LN, STOCKTON 95219 Owner/Operator: Telephone: (209)482-2580 Program Element: 1600-FOOD PROGRAM Complaint#: C00052673 DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: COMPLAINANT WENT TO FACILITY ON 09/20/20PM AND ORDERED A STEAK SANDWICH(STEAK, EGGS,CHEESE, TOMATO, MAYO)STARTED EATING SANDWICH IN CAR AND NOTICED A VERY BAD SMELL AND THINKS THE STEAK WAS BAD. HAS HAD NAUSEA SINCE EATING A COUPLE BITES OF THE SANDWICH. COMPLAINANT BROUGHT SANDWICH BACK TO FACILITY AND LET THE STAFF KNOW. COMPLAINANT IS WORRIED THEY ARE STILL SERVING THE STEAK. DID NOT SEE DR.CALL BACK AFTER INSPECTION. VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Expiration Date: Warewash Chlorine(Cl): ppm Heat: °F' Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Steak--Front end preparation cooler--41.00°F Walk in cooler--40.00°F Egg(precooked)--Front end prepartion cooler--38.00°F NOTES Complaint inspection. Upon arrival I spoke to the manager in regards to the complaint,the manager stated they were aware of the complaint and has knowledge that the customer was refunded for their unsatisfied meal. I asked the manager to explain to me the process of how the food is brought in until it is prepared into a customer's order.The food is brought in and placed into the freezer, from here it is taken out if needed for the next day.The food is taken from the freezer to the walk-in cooler where is it thawed out and a sticker is placed to allow the associate to know what day it is for and when it began thawing. From here the food is taken out to be prepared, in which another sticker is placed onto the container of the food stating when the food has been prepared and when it should be used by,and awaits until it is used in the front end preparation cooler.According to the manager most food items once,from when they began thawing,are usually used up within a 24-hour span.I asked the manager on site to lift the lid of the steak container in order to observe if any foul odors arise. I did not smell any foul odors and the steak appears fine with no sign of spoilage or contamination.The steak is kept on in the front-end preparation cooler at 41 F with a lid to avoid any other of the deli meats from falling into it.According to manager on site, no employees have been sick, have left the county and there has been no changes to the food vendors. Observed no violations at this time. Official inspection report emailed. FA0017591 C00052673 SCO04 09/25/2020 EHD 16-23 Rev.9/16/2020 Page 1 of 2 Food Program Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton,California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd