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r �I A (1111 Environmental Health Department <br /> CC)UNTY I <br /> Gf$oLIS@SS 5rws hemTime In: 920 am <br /> Time Out: 10:35 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY#27656 Date: 10/13/2020 <br /> Address: 3526 MANTHEY RD, STOCKTON 95206 <br /> Owner/Operator: SALVATORE, OMAR Telephone: (209)276-2834 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 10/27/2020 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed employees put on gloves without washing their hands first.Always wash your hands in <br /> between glove changes. Correct today. <br /> Repeat violation. <br /> Observed employees with long fingernails prepping food without wearing gloves.All employees with painted fingernails must <br /> wear gloves during food handling. Correct today. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The air temperature of the walk-in cooler is 63F. Food in the walk-in cooler is 50-56F.All all potentially <br /> hazardous food measuring above 50F in the walk-in cooler was discarded. <br /> Do not store any potentially hazardous food in the walk-in cooler until it is capable of maintaining food at 41 F or below. <br /> Potentially hazardous food at the prep line is 49F. Maintain cold food at 41 F or below. Correct today. <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 /> FA0012596 PR0516427 SC333 10/13/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />