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SAN JOAQU I N Environmental Health Department <br /> COJJ N T Y <br /> Time In: 11.08 am <br /> Time Out: 11:47 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES#23995 Date: 05/21/2018 <br /> Address: 2449 NAGLEE Rd, TRACY 95304 <br /> Owner/Operator: SALAH, SULAIMAN Telephone: (510)457-6982 <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:One person shall obtain the 5 year Food Safety Certificate (also called the Food MAnager)within 60 <br /> days. Fax or e-mail a copy to Kadeanne Linhares(klinhares@sjcehd.com)when obtained. <br /> Employees working today do not have copies of their Food Handler Cards. Mainatin copies of all FHC on site at all times. <br /> Correct by 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The sliced tomatoes are 48F,the 2 door Duke reach-in is 46F,the turkey is 44F and the sliced cheese is <br /> 43F. Maintain all refrigeration units and cold held food at 41 F or below. 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 /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:The front door of the facility is open. Maintain the door closed at all times. <br /> A forced air fan may be installed if desired. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> FA0015225 PR0522352 SCO01 05/21/2018 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />