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S ` ` , J O A Q U I N Environmental Health Department C0U "ATY Food Program Official Inspection Report Facility Name and Address: Bon Appetit Marketplace, 901 President Dr, STOCKTON 95211 lair walk in--back of the kitchen--41.00°F hatco--mexican--130.00°F oat meal--deli--138.00°F sm hatco--zathar--160.00°F sm crescor--zathar--135.00°F 2door true grill prep--33.00°F CH warmer--back of the kitchen--152.00°F 4 drawers -second floor/lair--41.00°F dish washer--second floor/lair--160.00°F beans--mexican--140.00°F 2 door--second floor/lair--38.00°F 2 door true -zathar--41.00°F veg soup--second floor/lair--145.00°F steam table- second floor/lair--150.00°F walk in--second floor/lair--39.00°F display--coffee--34.00°F produce walk in--back of the kitchen--41.00°F 1 door true--deli--41.00°F 2 door with melons--deli--41.00°F sm dish washer--back of the kitchen--170.00°F 2 door prep--second floor/lair--40.00°F 2 drawers--breakfast--41.00°F meat walk in--back of the kitchen--39.00°F production walk in--back of the kitchen--38.00°F steam table--zathar--150.00°F CH warmer--back of the kitchen--140.00°F 2 door traulsen--second floor/lair--41.00°F 1 door true--back of the kitchen--41.00°F sausages--breakfast--150.00°F sm hatco--grill prep--140.00°F 2 door true--zathar--30.00°F hatco--second floor/lair--150.00°F milk case--deli--41.00°F 2door true--grill prep--30.00°F cream of rice--deli--135.00°F 4 door traulsen--wok--38.00°F dish waher-bar--second floor/lair--180.00°F eggs--mexican--155.00°F CH warmer--wok--138.00°F steam table--second floor/lair--148.00°F 2 door--coffee--35.00°F 2 door display--deli--41.00°F 1 door--coffee--41.00°F sm hatco--zathar--143.00°F mushroom soup--second floor/lair--150.00°F crescor--back of the kitchen--172.00°F 2 drawers--breakfast--39.00°F 2 door with peaches--deli--41.00°F crescor--second floor/lair--145.00°F crescor--wok--180.00°F NOTES No comment entered. The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: marco alvarado, executive chef EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 FA0019096 PR0528235 SCO01 11/20/2019 EHD 16-23 Rev.06/30/15 Page 4 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com