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Time In: 10-45 am Time Out: 11:43 am Pqutn/ San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �•.. P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd �Lhi Food Program Complaint Inspection Report Name of Facility: Sizzler Restaurant#1237 Date: 07/24/2017 Address: 1890 Daniels ST, MANTECA 95337 Owner/Operator: BMW MANAGEMENT, INC. Telephone: (209)923-8765 Program Element: 1600-FOOD PROGRAM Complaint#: C00043855 DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: C00043855 states: "COMPLAINANT WAS AT FACILITY ON 7/20/17 AROUND 730PM WITH 3 OTHERS. TWO OF FOUR PEOPLE BECAME ILL WITH SEVERE DIARRHEA AND STOMACH CRAMPING ABOUT A HALF HOUR AFTER EATING. THE ONLY COMMON FOOD EATEN WAS MACARONI AND CHEESE. DID NOT SEEK MEDICAL ATTENTION. DID NOT REPORT INCIDENT TO FACILITY. STILL FEELING ILL AT TIME OF COMPLAINT. PLEASE CALL WITH FINDINGS." VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Expiration Date:January 24,2017 Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS noodles in walk-in--39.00°F hand sinks--120.00°F walk-in cooler--38.00°F restroom hand sinks--100.00°F 3 comp sink--125.00°F macaroni and cheese--out of oven--186.00°F--This pan went to the buffet. carnitas at buffet--169.00°F taco meat at buffet--157.00°F NOTES Management on duty is aware of the complaint. Manager states that this is the only complaint that has been received. Per Manager, no employees have been ill. Product is made on an as needed basis. Manager states they make 6-7 pans of macaroni and cheese per day. The procedure for making the macaroni and cheese is as follows:the noodles are boiled in water for 10 minutes.The boiled noodles are then spread out on a sheet pan to cool partially. The noodles are then placed in the walk-in cooler until needed. The sauce is made by adding boiling water to a pouch of powdered cheese mix(Chefs Companion). The noodles are removed from the walk-in and added to boiling water for 15 seconds or so and then mixed with the cheese sauce. The noodle/sauce mixture is put into a pan and shredded cheddar cheese is added to the top of the pan of noodles/sauce mixture and placed in the oven until the cheese melts(mac and cheese out of oven is 186F). Observations today: 1)The dishmachine is not dispensing the proper level of sanitizer at the final rinse.The first time the dish machine was run, the test strip did not change color(to purple). The second time the machine was run, inspector's strip came out white and facility's strip had a slight color change to a faint purple(indicating about 10 ppm CI). 2)All hand sinks are properly supplied. FA0023825 C00043855 SCO04 07/24/2017 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report