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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows her,. Time In: 9.30 am <br /> Time Out: 10:25 am <br /> Food Program Official Inspection Report <br /> Name of Facility: Tiwana&Sons Inc dba Subway#30183 Date: 07/28/2020 <br /> Address: 2819 W March Ln, STOCKTON 95219 <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: 08/18/2020 <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:Bottle with sanitizer at 3 comp was empty. Quat level was zero.A new bottle was installed and level is <br /> now over 200 ppm.Always make sure to replace bottle if it is empty. <br /> Knives at sandwich prep line lack small green tubs with sanitizer. Set up before sales start and make sure to have 100 ppm <br /> chlorine. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:There are 2 floor fans in front of the employee rest room sink. Employee rest room has clutter. Remove <br /> clutter and always make sure that all equipment is fully accessible. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #32 Food Properly Labeled and Honestly Presented <br /> OBSERVATIONS:Spray bottle with "water" is not labeled. Label,today. <br /> CALCODE DESCRIPTION:Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another <br /> food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities <br /> with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Red bucket with dirty towel lacks sanitizing solution. Fill out before sales or food prep starts. Quat level <br /> maintained at 200 ppm. <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 sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0017591 PR0525988 SCO01 07/28/2020 <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 />