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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Sizzler Restaurant#1237, 1890 Daniels St, MANTECA 95337 <br /> 1 dr True--standup--43.00°F 1 dr True display--waitress station--41.00°F <br /> 3 dr Bev Air prep--35.00°F 2 d-- <br /> 6 dr keg cooler--40.00°F 7 drawer cooler air--salad bar--40.00°F <br /> top right--6 drawer Wells prep next to grill--38.00°F mop--120.00°F <br /> meatball sauce--salad bar--150.00°F bottom left--4 drawer prep at cook line--41.00°F <br /> bottom middle--6 drawer Wells prep next to grill--41.00°F top left--6 drawer Wells prep next to grill--43.00°F <br /> bottom right--6 drawer Wells prep next to grill--38.00°F 2 dr meat/beer display--36.00°F <br /> bottom left--6 drawer Wells prep next to grill--41.00°F bottom right--warmer at cook line--117.00°F--sauteed <br /> mushrooms and onions <br /> 2 dr True--salad dressings--34.00°F 2 comp prep--120.00°F <br /> 3 comp prep--back of kitchen--120.00°F top left--4 drawer prep at cook line--35.00°F <br /> top left- 6 drawer cooler under grill--41.00°F top middle--6 drawer cooler under grill--40.00°F <br /> walk in -39.00°F chicken wings--salad bar--157.00°F <br /> hand sink--cookline- 100.00°F 2 dr Alto Shaam warmer--150.00°F <br /> 10 drawer cooler air--salad bar--37.00°F top right--4 drawer prep at cook line--39.00°F <br /> chicken--2 drawer True prep top--38.00°F top left--warmer at cook line--107.00°F--bacon <br /> bottom left--warmer at cook line--135.00°F crab--salad bar--41.00°F <br /> ham--2 drawer True prep top--37.00°F bottom right--4 drawer prep at cook line--41.00°F <br /> bottom left--6 drawer cooler under grill--40.00°F hand sink--employee rr--106.00°F <br /> bottom right--6 drawer cooler under grill--40.00°F top right--6 drawer cooler under grill--41.00°F <br /> top right--warmer at cook line--152.00°F hand sink 1 --108.00°F <br /> bottom middle--6 drawer cooler under grill--38.00°F pepperoni--2 drawer True prep top--35.00°F <br /> salmon--2 drawer cooler across from grill--40.00°F cheese--2 drawer True prep top--37.00°F <br /> hand sink--waitress station--100.00°F 3 dr True prep--waitress station--40.00°F <br /> 1 comp prep 120.00°F 1 dr Alto Shaam warmer--soups -145.00°F <br /> 2 drawer air--across from grill--41.00°F air--2 drawer True prep bottom--34.00°F <br /> top middle--6 drawer Wells prep next to grill--41.00°F <br /> NOTES <br /> Quat and chlorine used. Test strips for quat available. <br /> Sanitizing buckets at 200ppm quat. <br /> 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 <br /> Safety Code.If a reinspection <br /> 'its required,fees will be assessed at the current hourly rate. <br /> ' <br /> � <br /> Received by: Name and Title: David Chavez, manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0023825 PR0541556 SCO01 09/17/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />