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SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUBWAY, 15328 S HARLAN RD, LATHROP 95330 <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The back of the house hand sink lacks a pump style soap dispenser. Install a pump style soap dispenser <br /> at the back of the house hand sink by 2 weeks. <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(17) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:There are some open bags of food in the walk-in freezer(eggs, cookie pucks). Maintain all food covered <br /> or containerized. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #52 Ice build up on tank/cylinder <br /> OBSERVATIONS:Two of the CO2 tanks are not properly chained to a sturdy object. Maintain all CO2 tanks properly <br /> chained (full or empty)to prevent tip over. Correct today. <br /> CALCODE DESCRIPTION:A release or threatened release of a hazardous material shall be verbally reported immediately to the EHD <br /> and CalOES. [HSC 25510(a)] <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: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> sliced cheese--40.00°F 2 door Duke--36.00°F <br /> tuna--41.00°F veggie patty--36.00°F <br /> soup @ hot hold--120.00°F--Per owner: re-heated this morning restroom hand sink--100.00°F <br /> prior to putting on steam table <br /> 1 door Coke True--44.00°F chicken--40.00°F <br /> sliced turkey--40.00°F meatballs--148.00°F <br /> sliced tomato--40.00°F 1 comp prep sink--120.00°F <br /> walk-in cooler--41.00°F <br /> NOTES <br /> FA0021016 PR0536602 SCO01 11/09/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />