Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 11.50 am <br /> Time Out: 12:45 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY Date: 02/13/2024 <br /> Address: 46 N SUTTER ST, STOCKTON 95202 <br /> Owner/Operator: SILVER INC Telephone: <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Repeat: Some of the employee's food handler certificates are not on site. Obtain copy and maintain <br /> them on site. Correct within 14 days. <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 cubed chicken inside the sandwich prep line cooler was observed at 45 F.Adjust/repair cooler to <br /> maintain all potentially hazardous foods(PHFs)stored in this cooler at 41 F or below. PHFs stored longer than four hours <br /> above 41 F 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The maximum hot water temperature at the facility was observed at 110 F. Increase hot water heater to <br /> maintain 120 F minimum. Correct within three days. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Repeat: Observed a meat slicer on the prep table less than 24 inches from the hand sink in the front <br /> service area.The hand sink and meat slicer were not separated by a splashguard. Provide a splashguard six inches in <br /> height from front edge to back edge to protect food and food contact surfaces from contamination. Correct within 30 days. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, f), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0002540 PRO162523 SCO01 02/13/2024 <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 />