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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Erectness grows here, Time In: 1025 am <br /> Time Out: 10:50 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES&SALAD Date: 08/24/2023 <br /> Address: 10952 TRINITY PKWY, STOCKTON 95219 <br /> Owner/Operator: GURJANT SINGH Telephone: (209)851-1994 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Observed 3 cheese mix on assembly line cooler to be 46 F.Adjust unit to maintain food items at <br /> minimum 41 F.Any items held outside this temperature for longer than four hours must be discarded. Correct today. <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 /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Observed empty boxes that are piled up near the mop sink. Remove today. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Gurjant Singh Expiration Date:January 22,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Tomatoes--assembly line--41.00°F Jalapenos--assembly line--41.00°F <br /> 3 comp--120.00°F mop sink--132.00°F <br /> Hand wash--100.00°F prep sink--120.00°F <br /> Cut ham--assembly line--41.00°F 3 cheese mix--assembly line--46.00°F <br /> meat ball--hot hold assembly line--168.00°F True 1 door display--41.00°F <br /> walk in--41.00°F <br /> NOTES <br /> Sanitizer bucket-200 ppm quat <br /> FA0016589 PR0524707 SCO01 08/24/2023 <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 />