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Environmental Health Department <br />Time In: <br /> 2:30 pm <br /> 1:53 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 298-6629 Owner/Operator: TIWANA & SONS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 678 N Wilson Way, STOCKTON 95205 <br />Date: 06/13/2022Name of Facility: Tiwana & Sons Inc dba Subway # 5967 <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Paper towels at the kitchen and front counter hand sinks are not currently stocked inside the dispensers. <br />Per manager, paper towels were ordered, but were not supplied in the last shipment. Employees are currently using single <br />use paper napkins until the new shipment of paper towels is delivered. Ensure the dispenser stocked at all times for proper <br />hand washing. Correct today. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The observed temperature for the sliced tomatoes was 49 F and 44 F for sliced cheese. Adjust sandwich <br />prep unit so that food items are 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 />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 /> 108 <br />Esperanza Angiano February 24, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Roast Beef -- Sandwich Prep Cooler -- 38.00º F 2-door prep cooler -- 41.00º F <br />Walk-in Cooler -- 41.00º F Meat Balls -- Steam Table -- 171.00º F <br />Sliced Tomatoes -- Sandwich Prep Cooler -- 49.00º F Sliced Pepper Jack Cheese -- Sandwich Prep Cooler -- 44.00º F <br />Mop SInk -- 124.00º F Tuna -- Sandwich Prep Cooler -- 34.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002465 PR0162799 SC001 06/13/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD