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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Grectrress grows here, Time In: 1.52 <br /> prn <br /> Time Out: 3:26 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: MARKET TAVERN Date: 01/11/2024 <br /> Address: 236 LINCOLN CENTER , STOCKTON 95207 <br /> Owner/Operator: WONG, PHILLIP Telephone: (209)932-8001 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/25/2024 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The large dishwasher was observed not sanitizing at a minimum of 50 PPM. Repair dishwasher so that <br /> it is sanitizing at a minimum concentration of 50 PPM of chlorine. Discontinue use of dishwasher until repair and properly <br /> sanitizing. Manually sanitize dishes and utensils in the three compartment sink with 100 PPM minimum of chlorine, 272 ml <br /> Sink&Surface Cleaner Sanitizer or 200 PPM minimum of quat sanitizer. Correct today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Current food handler cards were not available during the inspection. Provide a copy of all valid 3-year <br /> food handler cards to(baker@sjgov.org within two weeks. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Observed an employee wash their hands and then dry hands on their apron instead of paper towels. <br /> Employees shall thoroughly wash their hands with cleanser and warm water by vigorously rubbing together the surfaces of <br /> their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing followed by drying. Correct today. <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-0) <br /> FA0002442 PRO160138 SCO01 01/11/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 6 Food Program OR <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 />