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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here, Time In: 1:30 pm <br /> Time Out: 2:10 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY Date: 12/14/2020 <br /> Address: 1986 W ELEVENTH St, TRACY 95376 <br /> Owner/Operator: PARDEEP KAUR Telephone: (209)606-0545 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The egg rounds and the veggie patties are 45F. Decrease the temperature of these cold food items to <br /> 41 F or below. Correct today. <br /> Items moved to the walk-in cooler. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the 3-comp sink and the 1 comp prep sink is 118F. Increase the hot water temperature <br /> to 120F (minimum). Correct today. <br /> Owner states that the hot water heater will be turned up. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Pardeep Kaur Expiration Date:June 27,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 118°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> sliced turkey--38.00°F oven roasted chicken breast--40.00°F <br /> sliced tomato--40.00°F egg round--45.00°F <br /> 2 door Duke--39.00°F swiss cheese--40.00°F <br /> restroom hand sink--100.00°F 1 door Coke True--41.00°F <br /> meatballs at hot hold--137.00°F 1 comp prep sink--118.00°F--re-checked from 117.7F <br /> tuna--39.00°F veggie patty--45.00°F <br /> walk-in cooler--41.00°F <br /> FA0002982 PRO163349 SCO01 12/14/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />