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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Sizzler Restaurant#1237, 1890 Daniels St, MANTECA 95337 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The SB-180 is not posted within customer view. Post signage where the customer can view it. Correct <br /> today. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Israel Cortes Expiration Date:September 12,2018 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> blue cheese dressing--salad prep unit/server station--41.00°F egg--salad bar--40.00°F--4 hour timers-water is changed <br /> earlier if dirty <br /> shredded cheese--pizza prep--41.00°F 2 door clear door True--air temp/DEF--51.00°F--food in unit <br /> is 44f(guacamole) <br /> carnitas--buffet--164.00°F restroom hand sink--employee--135.00°F <br /> chicken wings buffet--149.00°F ham and cheese slices for Malibu chicken--39.00°F <br /> walk-in cooler--40.00°F steak--off of grill-medium rare--141.00°F <br /> pepperoni--pizza prep--41.00°F restroom hand sinks guests- 100.00°F <br /> 3 comp sink--ware wash area--130.00°F chicken noodle soup- buffet--146.00°F <br /> comp prep sink--135.00°F dipper wells-hot water--server station--150.00°F <br /> cheese slices--chef drawers--36.00°F coleslaw--salad bar--43.00°F <br /> potatoes--211.00°F salad bar doors--right side of island 40.00°F <br /> lobster--cooked temp--170.00°F coleslaw--chef station--40.00°F <br /> carnitas--hot hold/AltoSham--166.00°F 6 door keg cooler--41.00°F <br /> 1 door True reach-in--kitchen 41.00°F 2 door meat display--31.00°F <br /> shrimp skewer--chef drawers 27.00°F 1 door True reach-in--server station 41.00°F <br /> chicken--chef drawers--38.00°F mac&cheese--buffet--172.00°F <br /> bacon--hot hold/chef drawers--137.00°F salad bar doors--left side of island--40.00°F <br /> alfredo sauce--chef drawers--38.00°F soft serve--37.00°F <br /> guacamole--buffet--39.00°F 2 comp vegetable prep sink--hot water--150.00°F <br /> 2 drawer/1 door True--server station--41.00°F steak--chef drawers--36.00°F <br /> Thousand Island dressing--chef station--38.00°F fajitas--AltoSham--153.00°F <br /> 3 comp--140.00°F hand sinks--throughout facility--100.00°F <br /> crab meat--salad bar--34.00°F 2 drawer/1 door pizza prep True--41.00°F <br /> macaroni salad--salad bar--42.00°F <br /> NOTES <br /> wiping cloth buckets 200-300ppm Quat <br /> sanitizer test strips are available. <br /> FA0023825 PR0541556 SCO01 05/03/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br />