Laserfiche WebLink
Environmental Health Department <br />Time In: <br />11:10 am <br />10:35 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 298-6629 Owner/Operator: TIWANA & SONS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2828 COUNTRY CLUB BLVD, STOCKTON 95204 <br />Date: 05/27/2021Name of Facility: TIWANA & SONS INC DBA SUBWAY # 65214 <br />Food Program Official Inspection Report <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 <br />OBSERVATIONS: Sanitizing solution in red bucket was old (had employee replace it). Quat level was zero. Replace more <br />often as to maintain 200 ppm Quat. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: Saw a dead bug next to CO2 tank. Detail clean floors by 2 days. Continue pest control. <br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, <br />114259.5) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: The small 2 door cooler lacks thermometer. Provide by 1 week. <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 200 <br /> 120 <br /> 105 <br />Jennifer Ochoa April 15, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />cold cuts/tuna -- front -- 33.00º F 2 door cooler -- front -- 41.00º F <br />veggies -- front -- 38.00º F CO2 -- back -- 300.00º L <br />meat balls -- steam table -- 150.00º F walk in -- back -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023294 PR0540754 SC001 05/27/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD