Laserfiche WebLink
Program Element: 1601 - FOOD PLAN CHECK <br />Telephone: (209) 482-2580 Requestor: PAUL TIWANA, TIWANA & SONS, INC. <br />Inspection Type: 523 - Plan Check/Report Review <br />Address: 1617 N CALIFORNIA ST , STOCKTON 95204 <br />Date: 09/14/2017Name of Facility: SUBWAY SANDWICHES & SALADS <br />Food Program Service Request Inspection Report <br />10:30 am <br /> 9:30 am <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Request #: SR0076771 <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Provide for at least one employee Manager's food safety certification within 60 days, and food handler's <br />cards for all other food handlers within 30 days of hire. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Walk In air 44 F. Provide 41 F or below for cold potentially hazardous food (PHF) <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: Chemicals not hooked up at the dishwasher yet. Provide sanitizing step for warewash (100 ppm <br />chlorine, 200 ppm quat, or 160 F / higher) <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: Hot Water Heater (Navien, gas operated, rated 18K BTU/hr minimum and 120K BTU/hr max) provided <br />118 F. Adjust water heater setting to provide minimum 120 F or higher. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program Service Request Inspection Report <br /> SR0076771 SC523 09/14/2017