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Environmental Health Department <br />Time In: <br />10:38 am <br />10:14 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 324-0523 Owner/Operator: RANDHAWA, GURMEET <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2434 W KETTLEMAN LN, LODI 95242 <br />Date: 09/06/2023Name of Facility: SUBWAY #18353 <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The prep assembly line refrigerator was observed at 47 F. Ensure prep assembly line refrigerator <br />temperature is maintained at 41 F or below. <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 observed hot water temperature was 110 F for the mop sink. The observed hot water temperature <br />was 106 F for the prep sink. The observed hot water temperature was 103F for the 3 comp. Increase the hot water heater <br />to maintain 120 F 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 />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 /> 400 <br /> 103 <br /> 106 <br />Surinder Signh January 25, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />prep sink -- 106.00º F marianara meat ball -- hot hold -- 151.00º F <br />meat -- cold prep assembly -- 47.00º F olives -- cold prep assembly -- 46.00º F <br />3 comp -- 103.00º F mop sink -- 112.00º F <br />hand sink -- 100.00º F walk in -- 41.00º F <br />pickles -- cold prep assembly -- 47.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />No comment entered. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0007204 PR0506105 SC001 09/06/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD