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S ` ` , J O A Q U I N =nvironmental 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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floors under the 3 comp sink used for potatoes is dirty. Clean within 1 week. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Odalis Garcia Expiration Date:April 07,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> fish--4 dr cooler--34.00°F ribs--4 dr cooler--37.00°F <br /> Alto Sham warmer--top--135.00°F tomatoes--4 dr cooler--37.00°F <br /> prep sink--140.00°F hand sinks--throughout facility--100.00°F <br /> True--waitress station--40.00°F cheese--2 dr cooler--37.00°F <br /> ribeye--6 dr under grill--41.00°F taco turkey--buffet--136.00°F <br /> Alto Sham--bottom--111.00°F chicken--6 dr under grill--36.00°F <br /> shrimp--6 dr under grill--36.00°F 5 large drawer coolers--buffet--49.00°F--45F-49F <br /> meatballs--buffet--155.00°F philly meat--36.00°F <br /> riblets--2 dr cooler--36.00°F tri tip--4 dr cooler--39.00°F <br /> 1 dr True stand up--40.00°F 3 comp--for potatoes only--138.00°F <br /> pizza prep True--38.00°F wings--buffet--135.00°F <br /> soft serve -33.00°F walk in--40.00°F <br /> hand sink- cook line--108.00°F sirloin--6 dr under grill--34.00°F <br /> carnitas--buffet--152.00°F <br /> NOTES <br /> Bleach and quat are used. Both test strips are available. <br /> The foods at the buffet are kept for 4 hours and discarded. <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 is required,fees will be assessed at the current hourly rate. <br /> �a� <br /> Received by: Name and Title: irene tellez, restaurant manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0023825 PR0541556 SCO01 10/01/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />