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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#11055, 1862 E HAMMER LN, STOCKTON 95210 <br /> Broccoli Sheddar soup--Hot hold dining area--161.00°F Dipper well--147.00°F <br /> Display cooler--raw meat--36.00°F Vegetable beef soup--Hot hold dining area--163.00°F <br /> 3 D True cooler--44.00°F Salsa--Cold hold dining area--46.00°F <br /> Sour cream--front counter--44.00°F 2 D Alto Shaam warmer--food prep area-- 140.00°F <br /> Mop sink--126.00°F Hand sink--Men rest room--135.00°F <br /> Hand sink--Women rest room--108.00°F Cooked beef--Hot hold dining area--155.00°F <br /> 1 D Victory prep table--44.00°F Walk in cooler--43.00°F <br /> 2 comp sink--154.00°F Salad--Cold hold dining area--40.00°F <br /> Hand sink--front counter--130.00°F Bread pudding--Hot hold dining area--161.00°F <br /> Preserved peach--Cold hold dining area--39.00°F <br /> NOTES <br /> Sanitizer buckets were set up with QUAT 300 ppm. <br /> OIR emailed to sizzler055@bmwmanagement.com <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 /> V l ail <br /> Received by: Name and Title: Vladimir Duran, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001912 PRO163315 SCO01 06/04/2018 <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 />