Laserfiche WebLink
r SANJOAQUI Environmental Health Department <br /> -+ C U ( T Time In: 10:44 am <br /> }' Time Out: 11:20 am <br /> G <br /> i�lFOSi4,k reatness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SUBWAY#15879 Date: 09/29/2023 <br /> Address: 4170 E WATERLOO RD , STOCKTON 95215 <br /> Requestor: PARMEET TIWANA, SUBWAY#15879 Telephone: (209)918-9000 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087220 <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The following unit for cold storage of Potentially Hazardous Foods(PHFs)was observed over the <br /> required temperature of 41 F: <br /> -True 1-dr upright cooler was observed at 43 F <br /> Adjust unit to maintain PHFs 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: Vuny Chan Expiration Date:April 24,2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> True 1-dr upright cooler--43.00°F Walk-in cooler--37.00°F <br /> Broccoli chedder soup--Front steam table--147.00°F Slliced cheese--Back sandwich prep cooler--39.00°F <br /> Shredded chicken--Front sandwich prep cooler--40.00°F Roast beef sliced--Back sandwich prep cooler--41.00°F <br /> Meatballs in red sauce--Steam table back--150.00°F Mop sink--120.00°F <br /> NOTES <br /> No major violations. <br /> OKAY to issue permit once permit fee is paid and 5021 form is updated. <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> FA0027785 SR0087220 SC061 09/29/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 2 Food Program Service Request Inspection Report <br />