Laserfiche WebLink
Program Element: 1602 - FOOD CONSULTATION <br />Telephone: (916) 897-7014 Requestor: CHANDA M SINGH, SUBWAY <br />Inspection Type: 061 - CONSULTATION <br />Address: 15328 S HARLAN RD , LATHROP 95330 <br />Date: 08/21/2018Name of Facility: SUBWAY <br />Food Program Service Request Inspection Report <br />10:06 am <br /> 9:30 am <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />Request #: SR0079529 <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: One person shall obtain the 5 year Food Safety Certificate within 60 days. Once obtained, fax or e-mail <br />the report to Kadeanne Linhares (klinhares@sjcehd.com). <br />All other employees shall obtain the 3 year Food Handler Card within 30 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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Both paper towel dispensers at the front of the house and the back of the house hand sinks are empty. <br />Properly refill these dispensers with the correct size of paper towels (tri-fold towels are available, roll paper towels are <br />needed to fit the dispensers). <br />FOH paper towel dispenser corrected. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The air temp of the 2 door Duke reach-in is 52F. Food in this unit is 49F. Discontinue the use of this unit <br />until the unit is capable of maintaining potentially hazardous food at 41F or below. Correct ASAP. <br />All potentially hazardous food was moved to the walk-in cooler. <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program Service Request Inspection Report <br />FA0021016 SR0079529 SC061 08/21/2018