Laserfiche WebLink
SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> r 1 `p' Greorne5S grows here, Time In: 10-52 am <br /> Time Out: 12:15 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: Sizzler Restaurant#1237 Date: 10/01/2019 <br /> Address: 1890 Daniels St, MANTECA 95337 <br /> Owner/Operator: BMW MANAGEMENT, INC. Telephone: (951)676-8616 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:The paper towel dispenser at the grill hand sink was empty. Refill immediately. <br /> CORRECTED ON SITE <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The bottom of the Alto Sham warmer was at 111 F. Increase to 135F minimum. Manager stated that the <br /> unit was just recently turned on. <br /> The larger drawer coolers behind the salad bar buffet were above 41 F. Maintain 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The dishwasher is not sanitizing. Ran the dishwasher 5-6 times; however, no sanitizer was detected. <br /> Also, used the thermolabel but heat sanitizing was not detected either. Immediately repair dishwasher to sanitize at <br /> minimum 50 ppm chlorine or 160F minimum. Use the 3 comp sink to wash, rinse, sanitize, and air dry until the dishwasher is <br /> corrected. <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 /> FA0023825 PR0541556 SCO01 10/01/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />