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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here, Time In: 10:47 am <br /> Time Out: 11:15 am <br /> Food Program Official Inspection Report <br /> Name of Facility: JERSEY MIKE'S SUBS Date: 09/02/2021 <br /> Address: 2982 W GRANT LINE RD, TRACY 95304 <br /> Owner/Operator: AVERY FOODS LLC Telephone: (209)835-2885 <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Wiping cloth buckets are not set up. Ensure wiping cloth buckets are set up prior to food prep. <br /> Corrected on site. <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: Zack King Expiration Date: November 09,2025 <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 /> steak--30.00°F 1 comp prep sink--123.00°F <br /> sliced cheese--40.00°F restroom hand sink--100.00°F <br /> walk-in cooler--40.00°F philly cheesesteak--172.00°F <br /> 2 door Marc--40.00°F sliced tomatoes-back line--36.00°F <br /> 2 drawer Hoshizaki--37.00°F sliced tomatoes-front line--41.00°F <br /> NOTES <br /> wiping cloth buckets-not set up/corrected on site/test strips are available <br /> CO2 on site this date: 50+20+20=90#properly secured <br /> No signature obtained <br /> Report typed up at the office 2:09pm-2:21 pm <br /> FA0013755 PR0518198 SCO01 09/02/2021 <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 />