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Time In: 12-38 p <br /> Time Out: 1:38 om <br /> gPvItY San Joaquin County <br /> �Q.��•cGG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �... _ p• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �L�PORN; <br /> Food Program Complaint Inspection Report <br /> Name of Facility: SUBWAY#67296 Date: 06/13/2017 <br /> Address: 1600 WEST GATE DR, LODI 95242 <br /> Owner/Operator: STIRM, BARRY C Telephone: (209)452-2499 <br /> Program Element: 1600-FOOD PROGRAM iComplaint#: C00043611 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT SON ATE TUNA SANDWICH FOOT LONG FROM SUBWAY INSIDE OF WAL-MART ON 6-10-17 AT <br /> 2PM. HE BECAME ILL VOMITING AT 6PM,VOMITING DID NOT STOP AND WAS TAKEN TO HOSPITAL AT 11:30PM. <br /> COMPLAINANT SAID FINDINGS FROM DOCTOR WERE FOOD POISONING. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> I went to the facility and spoke with the owner of the facility who was aware of complaint prior to my visit. <br /> Per owner no ill employees for the last two weeks. <br /> Per person in charge,training in food handling occurs daily. <br /> Mayo comes to the facility pre-packaged. <br /> I observed mayo stored on shelf as well as one packaged stored in walk-in. Both packages are unopened and sealed. <br /> Tuna comes to the facility and is placed in the walk-in (41 F)and is prepared with mayo and placed on the cold line. <br /> Tuna on cold line(40F). <br /> Veggies are washed and prepped and stored on line. (Tomato 41 F) <br /> Or two door reach-in/under Turbo Chef(37F) <br /> Hand sink-106F <br /> Hand sink counter 116F <br /> sanitizer bucket between200-400ppm (quat) <br /> I observed temps on daily temp log for the date in question food temp for tuna is 35F-36F. <br /> i observed proper hand washing and glove use during inspection. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> 4�va4ft) <br /> Received by: Name and Title: Shannon cotton, <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0023824 C00043611 SCO04 06/13/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report <br />