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SAN J O A Q U I Environmental Health Department Food Program Official Inspection Report Facility Name and Address: BON APPETIT MARKET PLACE, 901 PRESIDENTS DR, STOCKTON 95211 Spaghetti sauce--Hot hold-River Room buffet--174.00°F Honeydew--Two door Beverage Air prep cooler-Deli area-- 41.00°F Production walk-in cooler--40.00°F Three compartment sink--Lair--122.00°F Produce walk-in cooler--41.00°F Two door True cooler--Left side--41.00°F Hand sink--Near large mixer--101.00°F One door Pepsi True cooler--41.00°F Hand sink--Taqueria--101.00°F Two door cooler--40.00°F Two drawer Beverage Air cooler--41.00°F Hand sink--Near small mixer--102.00°F Two door True prep cooler--Lair--41.00°F Walk-in cooler--Lair/catering--41.00°F Rice--Steamer--174.00°F Two door Crescor warmer--Lair--156.00°F Hand sink Ware washing area--101.00°F Two door display cooler--41.00°F Hand sink Lair prep sink--112.00°F Carbon dioxide--50.00°F Tomato basil soup Warmer-River Room buffet -166.00°F Two compartment prep sink--Meat only--122.00°F Four drawer cooler -Lair--41.00°F Rice--Steamer--161.00°F Hand sink Lair--102.00°F Two compartment prep sink--Produce only--120.00°F Hand sink--Right restroom--101.00°F Veggies--Hot hold-Taqueria--167.00°F Hardboiled eggs--On ice-buffet--41.00°F Peaches- Two door Beverage Air prep cooler-Deli area -39.00° F In counter prep sink--136.00°F Lair walk-in cooler--40.00°F Two door Traulsen cooler--Lair--41.00°F Sauce--Hot hold-River Room buffet--188.00°F Tuna--On ice-River Room buffet--39.00°F Two door True cooler--Right side--38.00°F Hand sink--Kashmir area--100.00°F Open cooler--41.00°F Mango--On ice--41.00°F Grilled chicken--On ice-buffet--39.00°F One door Hatco warmer--156.00°F Cheese--On ice-two door prep cooler-Taqueria--41.00°F Kimchee--On ice--41.00°F Hand sink--Near meat slicer--120.00°F One door Hatco warmer--Taqueria--136.00°F Mop sink--120.00°F Hand sink--Left restroom--105.00°F Walk-in cooler--Meat/dairy--41.00°F In counter prep sink--Meat--124.00°F Eggs Hot hold-Taqueria--150.00°F Hand sink--Lair-ware washing area--102.00°F Rice- Steamer--136.00°F Chicken noodle soup--Warmer-River Room buffet 187.00°F Hand sink--Back wall--101.00°F NOTES Routine inspection.Three major violations, one corrected on site. Time given for correction of minor violations. Re-inspection in four days. Close grill and deli area until areas are treated by pest control &then cleaned and sanitized. Send photos of corrections to(baker@sjgov.org or 209-616-3046. Re-inspection will be conducted on 12/11/23 to verify. Official inspection report was emailed to operator. Maintain copy of inspection report on site. To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. NOTE: Fire occurred in kitchen. Ceiling tiles and water damaged walls are in the process of being repaired. Ensure that ceiling tiles and walls are smooth, cleanable and non-absorbent. 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: EH Specialist: LYDIA BAKER Phone: (209)616-3046 FA0019096 PR0528235 SCO01 12/07/2023 EHD 16-23 Rev.09/16/2020 Page 5 of 5 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD