Laserfiche WebLink
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#11055, 1862 E HAMMER LN, STOCKTON 95210 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Produce walk in cooler and dish washing area floor is showing water spill. Clean today. <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 /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Last inspection report is not available. Retain the most recent report on site at all times. <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: David Chavez Expiration Date:October 19,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 139°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 150°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 comp sink--150.00°F Hand sink--Front counter--122.00°F <br /> Produce walk in cooler--41.00°F Mop sink--130.00°F <br /> Walk in cooler--41.00°F 1 D Victory reach in cooler 44.00°F <br /> Hand sink--Women rest room--110.00°F 3 D True cooler--40.00°F <br /> 2 D Alto Shaam warmer--152.00°F Hand sink--Men rest room--109.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 300ppm. <br /> Potentially hazardous food at the salad bar has temp at 41 F or below. Soup on hot hold has temp at 135F or above. <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 /> Received by: Name and Title: Vit Misler, General Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001912 PRO163315 SCO01 04/04/2019 <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 />