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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 11.00 am <br /> Time Out: 11:20 am <br /> Food Program Official Inspection Report <br /> Name of Facility: MARKET TAVERN Date: 01/25/2024 <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: INSPECTION/REINSPECTION (Chargeable) <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 /> #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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The one door Magic Chef cooler at the waitress station was observed at 49 F.Adjust unit so that it <br /> maintains food at 41 F or below. Correct today. (REPEAT) <br /> *If cooler is replaced in the future it shall be replaced with a commercial cooler. <br /> The two door True prep cooler with pizza toppings at the cook's line was observed at 49 F.Adjust unit so that it maintains <br /> food 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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Open food containers/bags were observed on the dry storage shelves and inside the walk-in cooler. <br /> Store food in cleanable containers with tight fitting lids once the original packaging is opened. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The can rack was observed with food build-up. Clean and sanitize can rack within two days. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> FA0002442 PRO160138 SC333 01/25/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 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 />