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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 10.00 am <br /> Time Out: 11:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TIWANA&SONS INC DBA SUBWAY#1955 Date: 02/25/2021 <br /> Address: 1304 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: TIWANA&SONS INC Telephone: (209)298-6629 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The sanitizer for the 3 comp sink is not strong enough at 150 ppm quat. Increase the strength of the <br /> sanitizer to a minimum of 200 ppm quat or 100 ppm chlorine. Must be corrected during inspection and checked every time <br /> to ensure proper strength. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The sanitizer in the wiping towel storage buckets is not strong enough at 150 ppm quat. Increase the <br /> strength of the sanitizer to 200 ppm quat or 100 ppm chlorine or stronger. Correct today and check daily. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jennifer Ochoa Expiration Date:April 15,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 150 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk in--40.00°F true 1 door--39.00°F <br /> meatballs--prep table--170.00°F ham--prep table--38.00°F <br /> tuna--prep table--38.00°F 2 door reach in--behind counter--41.00°F <br /> tomatoes--prep table--36.00°F <br /> NOTES <br /> sanitizer bucket- 150 ppm quat- <br /> no signature due to covid 19 <br /> FA0023738 PR0541422 SCO01 02/25/2021 <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 />