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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: TIWANA&SONS INC DBA SUBWAY#30435,4011 E MORADA LN, STOCKTON 95212 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Nancy Martinez Expiration Date: November 16,2020 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 102°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 Dr True reach in cooler--37.00°F Chicken(deli prep table)--39.00°F <br /> Sliced tomatoes(produce prep table)--39.00°F Chicken noodle soup(hot hold)--149.00°F <br /> 2 Dr Cooler(front end)--37.00°F Mop sink--125.00°F <br /> Salami(deli prep table)--39.00°F Meat balls(hot hold)--154.00°F <br /> Sliced onions(produce prep table)--39.00°F Sliced cucumbers(produce prep table)--40.00°F <br /> Tuna(deli prep table)--38.00°F <br /> NOTES <br /> Routine inspection. <br /> Previous reports and food certifications on site. <br /> Sanitizer buckets: 200 ppm QUAT. <br /> Official inspection report emailed. <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: nancy martinez, manager <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)468-0337 <br /> FA0018514 PR0527343 SCO01 02/13/2020 <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 />