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Program Element: 1600 - FOOD PROGRAM <br />Telephone: (209) 932-8001 Owner/Operator: WONG, PHILLIP <br />Address: 236 LINCOLN CENTER , STOCKTON 95207 <br />Date: 01/12/2022Name of Facility: MARKET TAVERN <br />Food Program Complaint Inspection Report <br /> 3:30 pm <br /> 2:15 pm <br />Time Out: <br />Time In: <br />Complaint #: CO0054588 <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT WENT TO FACILITY ON 1/5/21 AT AROUND 2:00 PM. AND ORDERED KING SALMON WITH <br />POTATOES AND SPINACH AND ALSO HAD BREAD PUDDING. COMPLAINANT BEGAN EATING THEIR FOOD AS <br />SOON AS THEY RECEIVED IT. COMPLAINANT ALLEGES THEY BEGAN FEELING SICK A LITTLE OVER 2 HOURS <br />LATER. COMPLAINANT BEGAN EXPERIENCING HEADACHE, ABDOMINAL CRAMPS, BLURRED VISION, DIARRHEA <br />AND ITCHY SKIN. COMPLAINANT FELT REALLY ILL FOR ABOUT 2 DAYS. STILL FEELS A LITTLE OFF AT THE TIME <br />OF COMPLAINT. <br />***PLEASE CALL COMPLAINANT WITH FINDINGS. <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />Environmental Health Department <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: Some towels were observed on the prep counters. The chef was observed drying hands on these <br />towels. Store towels in the sanitizing solution. Use the hand wash sink if hands need to be washed <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 300 <br /> 120 <br /> 100 <br />Adam Marchetti August 01, 2021 <br />cooked salmon -- 150.00º F potatoes -- on stove top -- 145.00º F <br />salmon -- chef drawer -- 40.00º F meat walk in -- 42.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Management was not aware of the complaint. <br />Salmon is received fresh every day and is never frozen. <br />Salmon is usually prepared to medium, unless requested otherwise, on the grill. <br />The potatoes are made fresh and never refrigerated. They are kept hot on the stove top. <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program Complaint Inspection Report <br />FA0002442 CO0054588 SC004 01/12/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com