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Time In: 1.00 p <br /> Time Out: 2:30 pm <br /> Pquin/ San Joaquin County <br /> a. Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • cq., ;a• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �rFORN <br /> Food Program Official Inspection Report <br /> Name of Facility: STOCKTON SUBWAY STORE#27656 Date: 03/24/2017 <br /> Address: 3526 MANTHEY RD, STOCKTON 95206 <br /> Owner/Operator: GURPARTAP SINGH Telephone: (209)321-5656 <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:2 employee food handler's cards not available for inspection. Provide in 30 days if lacking, or copy of <br /> card by email (jwong@sjcehd.com)in 1 week. <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:Beef and chicken in Display cooler prep table were 47 F and 43 F. Provide 41 F or below for potentially <br /> hazardous food. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Tag on tuna in display cooler that was was labeled erroneously as 1:45am,which the staff stated was <br /> acutally made at around 10 am today. Provide tag or time log for potentially hazardous food (PHF)that uses time control <br /> only with the initial time that the PHF first became out of temperature control (>41 F or<135F), and dispose within 4 hours. <br /> Observed staff disposed it at 2pm. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:One test strip roll expired in 2013 and is discolored. Provided functional test strips that is neither <br /> discolored or expired. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0012596 PR0516427 SCO01 03/24/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />