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Facility: Sub Shop
Address: 1844 Bellevue Rd, Atwater, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 1.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 1-16-2025: Good (Total Points: 1.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-16-2025 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 1.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated. 		Observed CO2 tanks near soda syrup boxes that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 9-14-2022: Good (Total Points: 3.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
9-14-2022 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 3.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed potentially hazardous foods (PHF) stored in refrigerators above the minimum required temperature of 41 Fahrenheit: A. 2 door meat cooler at front counter bacon, ham and turkey at 46 F. door glass cooler in back room had turkey and cheese at 44 F. C. True cooler in back room had cheese at 44 F. Store all PHF at 41 degrees F or less. Repair, adjust, or replace coolers as needed. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)