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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNT Y-- <br /> c/ `p' Greotrless grows hey,. Time In: 1:49 pm <br /> Time Out: 2:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TIWANA&SONS DBA SUBWAY#54893 Date: 06/09/2020 <br /> Address: 4100 E FREMONT ST, STOCKTON 95215 <br /> Owner/Operator: TIWANA&SONS INC Telephone: (209)482-2580 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/11/2020 <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The current water temperature for the mop sink and 3 compartment sink is currently measured at 100F. <br /> The minimum water temperature for compliance is 120F, adjust or make repairs to the water heater to ensure the minimum <br /> water temperature is 120F or above.A re-inspection will be conducted to observe corrections. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Massrat Bataz Expiration Date:April 15,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 100°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--37.00°F Vegetable prep cooler--41.00°F <br /> Meat prep cooler--40.00°F Meat balls--Steam table--136.00°F <br /> Mop sink--100.00°F <br /> NOTES <br /> Routine inspection. See official inspection report. <br /> Previous reports and food certification on site. <br /> A re-inspection will be conducted on 06/11/2020. <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: <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)468-0337 <br /> FA0021472 PR0537367 SCO01 06/09/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />