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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 9.55 am <br /> Time Out: 10:40 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TIWANA&SONS INC DBA SUBWAY#65214 Date: 07/02/2020 <br /> Address: 2828 COUNTRY CLUB BLVD, STOCKTON 95204 <br /> Owner/Operator: TIWANA&SONS INC Telephone: (209)298-6629 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/09/2020 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Sanitizer levels are zero. Quat level shall be 200 ppm and chlorine at 100 ppm. Correct immediately. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The side ao sandwich prep line with cut up veggies is not cold enough at 46 F. Maintain all potentially <br /> hazardous foods at 41 F or lower at all times. <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 /> #23 Rodents, Insects or Animals Inside Facility <br /> OBSERVATIONS:Saw 3 large dead roaches on floor underneath wire shelves that are close to CO2 tank. Contact pest <br /> control so that facility is always pest free. <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Sliced meat was out at room temperature.When thawing is taking place it shall be done under <br /> refrigeration or cold running water not to exceed 2 hours. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0023294 PR0540754 SCO01 07/02/2020 <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 />