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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> GreolSess grows hem Time In: 1025 am <br /> Time Out: 10:51 am <br /> Food Program Official Inspection Report <br /> Name of Facility: SUBWAY Date: 11/24/2020 <br /> Address: 15328 S HARLAN RD, LATHROP 95330 <br /> Owner/Operator: SINGH, CHANDA Telephone: (209)665-4346 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Facility lacks a 5 year Food Safety Certificate. One person shall obtain the 5 year Food Safety Certificate <br /> within 60 days. Once the exam is taken, passed, and the certificate is received,fax or e-mail a copy of the certificate to <br /> Kadeanne Linhares(klinhares@sjgov.org) <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 1 door True Coke reach-in is 45F. Maintain refrigeration 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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Two of the CO2 tanks are not properly chained to a sturdy object. Maintain all CO2 tanks properly <br /> chained (full or empty)to prevent tip over. Correct today. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <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 /> FA0021016 PR0536602 SC333 11/24/2020 <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 />