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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 2-25 pm <br /> Time Out: 3:29 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY Date: 05/15/2017 <br /> Address: 633 E VICTOR RD, LODI 95240 <br /> Owner/Operator: BIK FOODS INC Telephone: (209)339-2347 <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Meat Ball temperature uneven ranging from 122 to 138 F; management stated it's because it was taken <br /> out only recently. Immediately reheat any cooked Potentially Hazardous Food (PHF)that had been stored in the cold to 165 <br /> F and above before serving (and maintain 135 F or above thereafter). Corrected on site(168 F) <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:4 ants crawling about an oily/sticky sweet spot on a box at dry storage, and one dead roach in restroom <br /> by toilet bowl scrub. Remove insects and any attraction, and provide more pest control if needed. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Three 20-Ib CO2 cylinders not chained down. Chain. Corrected on site. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizer bucket at counter 100 ppm quat. Provide 200 ppm quat. <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 /> FA0022240 PR0538735 SCO01 05/15/2017 <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 />