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SAN J O A Q U I N Environmental Health Department <br /> ` e O u N T Y— Time In: 1:00 pm <br /> Time Out: 1:35 pm <br /> i�C1FaR'' Greo[ness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SUBWAY SANDWICHES Date: 05/03/2023 <br /> Address: 2819 W March LN , STOCKTON 95219 <br /> Requestor: HARDEEP SINGH, SUBWAY#30183 Telephone: (209)640-1500 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0086668 <br /> Inspection Type: 061 -CONSULTATION <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:Some employees lacked a food handler card. Employees should obtain 3-year Food Handler Card <br /> within 30 days from date of hire. <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 turkey was observed at 44 F and the pepper jack cheese was observed at 46 F at the left sandwich <br /> prep cooler. Adjust unit so that food is 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Chris Panugaling Expiration Date:April 24,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 102°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Two door cooler--39.00°F Broccoli cheddar soup--Hot hold--137.00°F <br /> Sliced tomato--Sandwich prep cooler--41.00°F Sliced onions--Sandwich prep cooler--40.00°F <br /> Prep sink--122.00°F Hand sink--Back--112.00°F <br /> Hand sink--Restroom--100.00°F Walk-in cooler--41.00°F <br /> One door True display cooler--41.00°F Mop sink--129.00°F <br /> NOTES <br /> Consultation inspection for ownership change. No major violations. Time given for correction of minor violations. No <br /> re-inspection. <br /> Ok to issue permit once permit fee($350)is paid and updated 5021 is received. <br /> FA0017591 SR0086668 SC061 05/03/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />