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Environmental Health Department <br />Time In: <br />11:07 am <br />10:41 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 640-1000 Owner/Operator: HARDEEP AND SONS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 25440 S SCHULTE RD, TRACY 95377 <br />Date: 05/16/2023Name of Facility: SUBWAY <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: The 5 year Food Safety Certificate has expired. Two employees took the exam on 5-12-23. When the <br />certificate is received, provide a copy to Kadeanne Linhares by e-mail or text (klinhares@sjgov.org / 209-616-3025). <br />One employee on site this date does not have the 3 year Food Handler Card. Have employee obtain the Food Handler Card <br />within 30 days. Maintain a copy on site and accessible. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: Observed an employee wash his hands with cool water. Re-educate employees on proper hand washing <br />using warm water (100F minimum). Correct today. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The hot water at the 3-comp sink, 1 comp food prep sink and mop sink is 116F. Increase the <br />temperature of the hot water to 120F (minimum). Correct 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 />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0020551 PR0535634 SC001 05/16/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD