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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY— <br /> Greolness grows he, . Time In: 1.10 pm <br /> Time Out: 1:30 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES#23995 Date: 05/24/2021 <br /> Address: 2449 NAGLEE Rd, TRACY 95304 <br /> Owner/Operator: SALAH, SULAIMAN Telephone: (510)457-6982 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The teriyaki chicken is 44F and the tuna is 43F. Maintain cold food at 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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:A wiping cloth bucket was not set up at the time of the inspection. Maintain wiping cloths in a bucket with <br /> a sanitizing solution in between uses. Correct today. <br /> Corrected to 400 ppm Quat <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> oven roasted chicken breast--38.00°F tuna--43.00°F <br /> teriyaki chicken--44.00°F sliced cheese--41.00°F <br /> walk-in cooler--41.00°F soup at hot hold--143.00°F <br /> NOTES <br /> FA0015225 PR0522352 SC333 05/24/2021 <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 />