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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S growshere. Time In: 1122 am <br /> Time Out: 12:05 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES&SALADS#3 Date: 01/27/2021 <br /> Address: 1235 W YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: JAY KAILEY Telephone: (209)470-5187 <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 /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Rest room hand sink is lacking soap. Provide soap today. Corrected on site. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Gurpreet Kaur Expiration Date:June 06,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Sliced tomatoes--Cold hold--39.00°F Walk in cooler--34.00°F <br /> Mop sink--121.00°F Tuna salad--Cold hold--37.00°F <br /> Shredded cheese--Cold hold--41.00°F ee-- <br /> Chicken breast--Cold hold--41.00°F Hand sink--Rest room--101.00°F <br /> Chicken teryiaki--Cold hold 39.00°F Prep sink--120.00°F <br /> 1 big CO2 tank--137.000 L--More than 137 LBS. Roast beef--Cold hold 41.00°F <br /> 2 D cooler--Under prep table/front--36.00°F Deli--Cold hold--40.00°F <br /> NOTES <br /> QUAT test strips are available. <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> All food handler cards are valid and on site. <br /> All food items on the cold hold have temp at 41 F or below. <br /> All food items on hot hold have temp at 135F or above. <br /> FA0008005 PR0508229 SCO01 01/27/2021 <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 />