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Environmental Health Department <br />Time In: <br />11:00 am <br />10:10 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 470-5187 Owner/Operator: JAY KAILEY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1235 W YOSEMITE AVE, MANTECA 95337 <br />Date: 02/21/2023Name of Facility: SUBWAY SANDWICHES & SALADS #3 <br />Food Program Official Inspection Report <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: Light in the walk in cooler is dim. Provide adequate light in 1 week. <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 openable 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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 127 <br /> 104 <br />Gurpreet Kaur June 06, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Sliced tomatoes -- Cold hold -- 39.00º F Mop sink -- 132.00º F <br />Hand sink -- Rest room -- 101.00º F Meat ball -- Hot hold -- 151.00º F <br />Walk in cooler -- 41.00º F Deli meat -- Cold hold -- 41.00º F <br />1 big CO2 tank -- 137.00º L Chicken breast -- Cold hold -- 41.00º F <br />2 D cooler -- Front counter/ under mini oven -- 41.00º F Shredded cheese -- Cold hold -- 39.00º F <br />Noodle soup -- Hot hold -- 158.00º F Roast beef -- Cold hold -- 40.00º F <br />Prep sink -- 130.00º F Tuna salad -- Cold hold -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All food handler cards are valid and on site. <br />All food items on hot hold have temp at 135F or above. <br />QUAT and QUAT strips on site. <br />Sanitizer bucket is set up with QUAT 200 ppm. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0008005 PR0508229 SC001 02/21/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD