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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> GreolneSS grows here, Time In: 12-07 pm <br /> Time Out: 12:55 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY Date: 01/28/2021 <br /> Address: 2600 S TRACY BLVD, TRACY 95376 <br /> Owner/Operator: HARDEEP AND SONS INC Telephone: (209)640-1000 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/11/2021 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed an employee put on gloves before washing her hands. Ensure hands are washed prior to <br /> putting on gloves, in between glove changes and any time contamination may occur. Use warm water, soap, and a single <br /> service towel. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One employee working today does not have a copy of her Food Handler Card. Have employee obtain <br /> the 3 year Food Handler Card by 30 days. Maintain copies of all employee's Food Handler Cards on site and accessible. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk-in cooler air temperature is 49F. Food at the walk-in cooler is 48-49F. Other food and <br /> refrigeration unit temperatures are also greater than 41 F. Reduce the temperature of refrigeration units and cold potentially <br /> hazardous food to 41 F or below. Correct today. <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 /> FA0020550 PR0535633 SCO01 01/28/2021 <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 />