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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> Vfept�+fSS grows here. Time In: 1128 am <br /> Time Out: 12:05 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY#876 Date: 10/03/2022 <br /> Address: 4663 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: KINGS FRESH MADE INC Telephone: (209)914-0645 <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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Lights in the back storage room/ware washing area were observed non-operational. Repair/replace <br /> lights so that they are in good working order within two weeks. <br /> The cover for the light/fan was lacking in the restroom. Replace cover within two weeks. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openab/e window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Harminder Kaur Expiration Date: March 20,2023 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> One door True reach-in cooler--40.00°F Prep sink--122.00°F <br /> Mop sink--121.00°F White cheddar soup--Warmer--138.00°F <br /> Sliced tomatoes--Sandwich line--38.00°F Carbon dioxide--200.001 L <br /> Swiss cheese--Sandwich line--41.00°F Roast beef--Sandwich line--41.00°F <br /> Two door reach-in cooler--41.00°F Walk-in cooler--41.00°F <br /> Hand sink--Restroom--124.00°F <br /> NOTES <br /> FA0002550 PRO160442 SCO01 10/03/2022 <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 />