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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SUBWAY, 1172 E YOSEMITE AVE, MANTECA 95337 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The drain pipe under the 3 comp sink do not have a 1-inch air gap above the floor sink. Raise or cut <br /> drain pipe to allow at least a 1-inch air gap. Correct within 2 weeks. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> tomatoes--prep--40.00°F shredded cheese--prep 44.00°F <br /> chicken chunks--prep--41.00°F salami--prep--43.00°F <br /> cold cut--prep--47.00°F american cheese--prep--45.00°F <br /> prep sink--120.00°F walk in--44.00°F <br /> hand sink--rr--108.00°F pepperoni--prep--40.00°F <br /> roast beef--prep--44.00°F tuna--prep--43.00°F <br /> swiss--prep--41.00°F provolone--prep--44.00°F <br /> mop sink--130.00°F ham--prep--41.00°F <br /> chicken breast--prep--44.00°F pepper jack--prep--44.00°F <br /> turkey--prep--41.00°F pastrami--prep--37.00°F <br /> steak--prep--48.00°F <br /> NOTES <br /> Quat and test strips available. <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: raj kaur, employee <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0012551 PR0516314 SCO01 05/30/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />