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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 9.50 am <br /> Time Out: 10:28 am <br /> Food Program Official Inspection Report <br /> Name of Facility: FIREHOUSE SUBS Date: 01/27/2021 <br /> Address: 7860 WEST LN, STOCKTON 95210 <br /> Owner/Operator: BUTTAR BROTHERS CORP Telephone: (209)879-1260 <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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Observed hats and stored on the food storage rack near the prep table. <br /> Store personal items in a separate location. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Varinder Buttar Expiration Date:January 30,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> prep sink(hot water)--120.00°F hand sink(warm water)--restroom--104.00°F <br /> mop sink(hot water)--120.00°F hand sink(warm water) near 3 door True upright <br /> refrigerator(back of house)--37.00°F <br /> hand sink(warm water)--front of the house--113.00°F 3 comp(hot water)--120.00°F <br /> 4 door under prep--front counter--37.00°F 3 door True upright refrigerator--back of house--37.00°F <br /> 3 door True upright refrigerator--front of the house--37.00°F (1)CO2 tank--next to prep sink--750.000 L <br /> hand sink(warm water)--restroom--108.00°F <br /> NOTES <br /> sanitizer bucket 300ppm (quat) <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Varinder Buttar, owner, sig not captur <br /> EH Specialist: STEPHANIE RAMIREZ Phone: <br /> FA0018873 PR0527841 SCO01 01/27/2021 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />