Laserfiche WebLink
Time In: 935 am <br /> Time Out: 10:20 am <br /> op.. .. San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �... _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY Date: 02/28/2017 <br /> Address: 1172 E YOSEMITE AVE, MANTECA 95337 <br /> Owner/Operator: KAILEY, JAGMOHAN S INC Telephone: (209)470-5179 <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:Some of the food at the sandwich prep is above 41 F(rotisserie chicken, carved turkey, sliced cheese <br /> and cold cuts). Maintain cold 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Charanjit Kaur Expiration Date:June 02,2017 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 131 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 115°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> restroom hand sink--103.00°F cold cuts--44.00°F <br /> meatballs--hot hold--150.00°F walk-in--40.00°F <br /> tuna--39.00°F veggie patty--37.00°F <br /> potato soup--185.00°F sliced tomato--41.00°F <br /> 1 door Coke True--41.00°F egg white--41.00°F <br /> sliced cheese--43.00°F rotisserie chicken--48.00°F <br /> mop sink--135.00°F 1 comp sink--124.00°F <br /> carved turkey--44.00°F <br /> NOTES <br /> wiping cloth buckets 300-400 ppm Quat <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Charanjit Kaur, MANAGER <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0012551 PRO516314 SCO01 02/28/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OIR <br />