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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 1120 am <br /> Time Out: 12:20 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY#41043 Date: 02/06/2023 <br /> Address: 14035 E HWY 88 , LOCKEFORD 95237 <br /> Owner/Operator: KAUR, RAMNEEK Telephone: (209)612-3094 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 02/13/2023 <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 MAJOR <br /> OBSERVATIONS:The rotisserie chicken and bacon at the front were 52 F and 53 F.The sliced tomatoes at the front were <br /> 51 F. Per employee they had a late start as the morning employee had called out and that the units were turned on approx. <br /> 20 minutes prior to the start of the inspection. Provide 41 F or below when cold holding. Corrected on site, the coolers were <br /> set at lowest setting per employee and lids would be kept shut when not in use to cool the units faster. The rotisserie <br /> chicken and bacon went down to 49 F and 50 F respectively at the end of the inspection. <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The broccoli cheddar soup was 92 F, the water at the steam table was 86 F. Per employee it was <br /> reheated approx. 20 minutes prior to the inspection in the microwave. Follow manufacturer instructions for reheating and <br /> maintain PHFs at 135 F when hot holding. Corrected on site, the soup was discarded and a new batch would be made. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food handler card for one employee was not available on site during the inspection. Provide food <br /> handler card for employee within 30 days of hiring and maintain records on site. <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 /> FA0018222 PR0526904 SC333 02/06/2023 <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 />