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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Timeln: 9-16am <br /> Time Out: 12:05 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: BON APPETIT MARKET PLACE Date: 12/07/2023 <br /> Address: 901 PRESIDENTS DR, STOCKTON 95211 <br /> Owner/Operator: BON APPETIT MGMT CO Telephone: (209)460-3890 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/11/2023 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The air temperature of the four door Traulsen cooler was observed at 57 F and the tofu inside the cooler <br /> was observed at 57 F. Repair unit so that food is maintained at 41 F or below. Discard any potentially hazardous foods that <br /> have been in cooler for over four hours. Correct today. <br /> The cheese pizza at the lair hot hold was observed at 126 F. Adjust unit so that food is maintained at 135 F or above. <br /> Correct today. <br /> The four drawer Beverage Air cooler in the grill area was observed at 47 F. Adjust/repair unit so that food is maintained at <br /> 41 For below. Correct today. <br /> The steak on ice at the grill area was observed at 44 F. When food items are stored on ice ensure that container is <br /> submerged in ice and not just touching the bottom. Store food at 41 F or below. Correct today. <br /> The sausage at the grill area hot hold was observed at 127 F. Adjust hot hold so that food is held at 135 F or higher. <br /> 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The large dishwasher was observed not sanitizing at a minimum of 160 F. Ensure dishwasher is <br /> sanitizing at a minimum of 160 F at all times.This was corrected on site. <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 /> FA0019096 PR0528235 SCO01 12/07/2023 <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 />