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SANJOAQUI Environmental Health Department ,n !�-L. x COU T Time In: 10:03 am € Time Out: 10:44 am c,Foa�'`r Erectness grows Frere, Food Program Service Request Inspection Report Name of Facility: SUBWAY Date: 07/19/2023 Address: 4170 E WATERLOO RD , STOCKTON 95215 Requestor: AMRITPAL TIWANA, SUBWAY Telephone: (209)298-6629 Program Element: 1601 -FOOD PLAN CHECK Request#: SR0082986 Inspection Type: 523-Plan Check/Report Review VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:Food manager and food handler certificates were not available during the inspection. One person is required to have a food manager certificate.All other employees who handle food are required to obtain the 3-year Food Handler Certificate within 30 days from date of hire. Provide copy of the food manager certificate to cmuro@sjgov.org within 60 days from permit issuance. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #7 Hot and Cold Holding Temperatures OBSERVATIONS:The drive thru steam table's hot holding temperature was observed at 131 F. Provide 135 F or higher to ensure proper hot holding temperatures. Correct before operation. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:The floor in the back warewash area was sticky. Clean and maintain clean as needed regularly. Correct prior to operation. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Needed Expiration Date: Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F SR0082986 SC523 07/19/2023 EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report