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Environmental Health Department <br />Time In: <br /> 1:25 pm <br />12:47 pm <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 276-2834 Owner/Operator: SALVATORE, OMAR <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3526 MANTHEY RD, STOCKTON 95206 <br />Date: 08/15/2022Name of Facility: SUBWAY #27656 <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: The 5 year Food Safety Certificate (also called the Food Manager) is expired. One person shall obtain <br />the 5 year Food Safety Certificate within 60 days. ONce obtained, provide a copy to Kadeanne Linhares <br />(klinhares@sjgov.org / 209-616-3025). <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: Many of the food items at the sandwich make table are warmer than 41F (44-47F: see list on the next <br />page). The 2 door Duke reach-in is 43F. Maintain refrigeration and cold food at 41F 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 /> #23 Rodents, Insects or Animals Inside Facility <br />OBSERVATIONS: There are numerous fruit flies at the back of the house (BOH): by the mop sink and on the bulletin board. <br />Take action to reduce/eliminate the fruit flies from the facility. Correct today. Use only commercial grade & food safe <br />insecticides. <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 /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: The bulk CO2 tank is not properly chained / secured. Properly secure the bulk CO2 tank 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 />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0012596 PR0516427 SC001 08/15/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD