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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 11:25 am <br /> Time Out: 12:10 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES&SALADS Date: 03/15/2021 <br /> Address: 1201 W MAIN ST, RIPON 95366 <br /> Owner/Operator: CHANDI, BALKAR SINGH Telephone: (209)481-0842 <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Pipe, draining the 3 comp sink in underneath floor sink, is lacking air gap. Provide air gap at least 1 inch <br /> off the floor sink 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kamalpreet Singh Expiration Date: February 11,2022 <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 /> Walk in cooler--41.00°F Tuna salad--Cold hold 40.00°F <br /> Mop sink--121.00°F Hand sink--Rest room 104.00°F <br /> Teriyaki chicken--Cold hold--39.00°F 1 Co2 tank--137.00°L <br /> Ham--Cold hold--39.00°F Sliced tomatoes--Cold hold--41.00°F <br /> Shredded cheese--Cold hold--39.00°F Roast beef--Cold hold--39.00°F <br /> Soup--Hot hold--138.00°F Meat ball--Hot hold--145.00°F <br /> Pepperoni--Cold hold--39.00°F <br /> NOTES <br /> Sanitizer bucket is set up with QUAT 200 ppm. <br /> QUAT test strips are available on site. <br /> Front 2 D cooler under Oven is turned off for maintenance. <br /> FA0000657 PRO163127 SCO01 03/15/2021 <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 />