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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1.37 pm <br /> Time Out: 2:17 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY Date: 06/07/2018 <br /> Address: 959 S TRACY BLVD, TRACY 95376 <br /> Owner/Operator: HARDEEP AND SONS INC Telephone: (209)836-2427 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/21/2018 <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:Employees working today lack the Food Handler Card.All food handling employees shall obtain the <br /> California Food Handler Card within 30 days. Maintain copies of FHC on site at all times. <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 air temp of the walk-in cooler is 49F(food in the walk-in is also 49F)and some food on the line is <br /> 44F (cold cuts and sliced cheese). Maintain refrigeration units and 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the restroom hand sink is 70F. Increase hot water temp to 10OF(minimum). Correct <br /> today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Facility does not have a wiping cloth bucket with sanitizer set up. Set up sanitizer bucket daily at opening <br /> and change sanitizer when sanitizer level drops below 200 ppm Quat. Correct today. *Repeat violation. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizes (114135, 114185.1 114185.3(d-e)) <br /> FA0015051 PR0522090 SCO01 06/07/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />