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SAN JOAQUIN <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUBWAY SANDWICHES#23995, 2449 NAGLEE Rd,TRACY 95304 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:A wiping cloth bucket is not set up. Maintain wiping cloths in a sanitizing solution in between uses. <br /> Corrected on site to 100 ppm Cl. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The most recent health inspection report is not available. Maintain the most recent health inspection <br /> report on site and accessible. Correct with today's e-mailed report. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sulaiman"Sal"Salah Expiration Date: November 23,2025 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> oven roasted chicken breast--46.00°F 2 door Duke--41.00°F <br /> walk-in cooler--44.00°F meatballs--171.00°F <br /> teriyaki chicken--45.00°F tuna--45.00°F <br /> sliced tomatoes- 41.00°F 1 door Coke True--41.00°F <br /> soup at hot hold -127.00°F--Re-heated in the microwave. sliced cheese--46.00°F <br /> 1 st re-heat 133F <br /> 2nd re-heat 203F <br /> salami in walk-in cooler--45.00°F <br /> NOTES <br /> no wiping cloth bucket set up/corrected on site to 100 ppm Cl/Cl test strips are needed/Quat test strips are available <br /> Major violation identified: a re-inspection will occur in 2 weeks(on or after 5-24-21) <br /> No signature obtained/COVID-19 <br /> Report typed a the office 3:35p-3:57p <br /> FA0015225 PR0522352 SCO01 05/10/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR <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 />