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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � prn <br /> 7fa�p[r+85S grows here. Time In: 12:10 <br /> Time Out: 1:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: subway Date: 02/11/2021 <br /> Address: 1027 S MAIN ST, MANTECA 95337 <br /> Owner/Operator: JAGMOHAN S KAILEY Telephone: (916)580-2527 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Front 2 D cooler/under the oven, has temp at 43F. Provide 41 F or below today. <br /> Many items on the front of the house cold hold are at 44F,45F 46F and 49F as mentioned in the measured observations. <br /> Provide 41 F or below to all food items on cold hold unit and 2 D cooler/under the oven 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 /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:Walk in cooler light is not adequate. 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sukhwant Kaur Expiration Date:June 07,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D cooler--Front/under oven--43.00°F Mop sink--130.00°F <br /> Hand sink--Rest room--104.00°F Tuna salad--Cold hold--41.00°F <br /> Pepperoni--Cold hold--44.00°F Meat ball--Hot hold--138.00°F <br /> Prep sink--127.00°F Front hand sink--104.00°F <br /> Sliced tomatoes--Cold hold--49.00°F Walk in cooler--41.00°F <br /> Salami--Cold hold--45.00°F 1 big CO2 tank--137.000 L-->137lbs. <br /> Cheese--Cold hold--46.00°F Roast beef--Cold hold--46.00°F <br /> FA0022338 PR0538881 SCO01 02/11/2021 <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 />