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SAN JOAQUIN <br /> C0U "! i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: MARKET TAVERN, 236 LINCOLN CENTER , STOCKTON 95207 <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Brooms, mops, ect lack functional wall bracket. Provide by 1 week and hang them. <br /> There are several knives al cooks line(front)that are stored between coolers and tables.This is not a clean area for <br /> utensils. Store on counters or in a cleanable container. <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 /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Door for employee rest room is not clean.Toilet paper is not placed inside wall dispensers. Clean door <br /> weekly and sanitize. Place paper products inside wall dispensers. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Saw personal items at several locations with linens, utensils, ect. Provide a designated location for <br /> purses, cell phones,jackets, shoes, ect. Start today. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Adam Marchetti Expiration Date:August 01,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 165°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 165°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Ig open case customer--41.00°F 3 door prep--front--41.00°F <br /> 2 door--bar--33.00°F magic chef--waitress--41.00°F <br /> walk in--close to dry storage room--38.00°F 3 door--bar--35.00°F <br /> CO2--exterior of building--200.000 L tall open case--customer--41.00°F <br /> 2 door prep front--45.00°F 2 door pizza prep--front--45.00°F <br /> 2 door prep front/close to pie case--32.00°F drawers--front--38.00°F <br /> walk in cooler with freezer--close to hand sink--41.00°F pie in oven--front--144.00°F <br /> pie case--front--33.00°F 2 drawer prep--front--35.00°F <br /> FA0002442 PRO160138 SCO01 05/18/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />