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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUBWAY SANDWICHES&SALADS#1, 1186 N MAIN ST, MANTECA 95336 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Prep sink has loose water faucet. Repair in 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS: I observe a card board on the walk in cooler floor. Remove card board today to provide smooth, non <br /> absorbent cleanable floor surface. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Required Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 102°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Turkey--Cold hold--40.00°F Salami--Cold hold--40.00°F <br /> Chicken breast--Cold hold--41.00°F Tuna salad--Cold hold--39.00°F <br /> Walk in cooler--41.00°F Prep sink--124.00°F <br /> 1 big CO2 tank--137.000 L-->137LBS Sliced tomatoes--Cold hold--41.00°F <br /> Pepperoni--Cold hold--41.00°F Meat ball--Hot hold--137.00°F <br /> Shredded cheese--Cold hold--41.00°F Roast beef--Cold hold--40.00°F <br /> 2 D cooler--Under oven/front counter--44.00°F Sliced cheese--Cold hold--41.00°F <br /> Mop sink--128.00°F Hand sink--Employee rest room--100.00°F <br /> NOTES <br /> All food items on the cold hold, have temp at 41 F or below. <br /> QUAT and QUAT test strips are available. <br /> Sanitizer bucket is set up with QUAT 400 ppm. <br /> FA0000843 PRO162117 SCO01 02/16/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />