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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> 7fa�p[r+85S grows hire, Time In: 10.11 am <br /> Time Out: 10:36 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY#25225 Date: 04/24/2023 <br /> Address: 616 W HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: DARYL SINGH Telephone: (209)430-3293 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Current food manager's certificate and food handler cards were not available during the inspection. <br /> Provide a copy of a valid 5-year food manager's certificate and a copy of each current food handler card to <br /> (baker@sjgov.org within 14 days. (REPEAT) <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The observed temperature of the two door Duke cooler was 44 F.Adjust unit so that it maintains 41 F or <br /> below. 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The warm water at the front hand sink was observed at 96 F.Adjust hot water heater so that warm water <br /> at a minimum of 100 F is provided at the hand sink. Correct today. <br /> The hot water at the three compartment and prep sink was observed at 100 F and 118 F at the mop sink.Adjust hot water <br /> heater so that hot water is provided at the three compartment sink, prep sink and mop sink at 120 F and above. Correct <br /> today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0014981 PR0522008 SC333 04/24/2023 <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 />