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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS f YB,wS BTime In: 10:37 am <br /> Time Out: 11:05 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY#27656 Date: 11/19/2020 <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: INSPECT/REINSPECT-Set 101 ROUTINE (Chargeable) Reinspection on or after: 04/19/2021 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Cold holding temperatures are improper(43-49F-see itemized food temperatures at Overall Inspection <br /> Notes&Comments section). <br /> Cold food shall be maintained 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 /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Observed a blue jug of insecticide at the shelving by the back door. Remove household insecticide from <br /> the facility today(take home or discard). <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Sanjay Bhanvadia Expiration Date:August 08,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> sliced tomatoes at sandwich table 44.00°F tuna at sandwich table--44.00°F <br /> veggie patties at sandwich table--45.00°F air temp of walk-in cooler--43.00°F <br /> veggie patties at walk-in cooler--45.00°F egg at sandwich table--47.00°F <br /> chicken strips at sandwich table--41.00°F meatballs at hot hold--146.00°F <br /> cheese slices in walk-in cooler--45.00°F <br /> NOTES <br /> FA0012596 PR0516427 SC334 11/19/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />