Laserfiche WebLink
Time In: 3-25 pm <br /> Time Out: 4:20 om <br /> gPvItY San Joaquin County <br /> �Q.��•cGG <br /> 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 /> �L�PORN; <br /> Food Program Complaint Inspection Report <br /> Name of Facility: Sizzler Restaurant#11055 Date: 05/19/2016 <br /> Address: 1862 E HAMMER LN, STOCKTON 95210 <br /> Owner/Operator: BMW MANAGEMENT INC Telephone: (209)477-6682 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00041561 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THAT PARTY OF TWO,A 74 YEAR OLD MALE AND 75 YEAR OLD FEMALE ATE AT <br /> FACILITY ON 5/12/2016 AT APPROXIMATELY 12:00 PM. MALE ATE CLAM CHOWDER AND FISH AND CHIPS THAT <br /> DID NOT TASTE RIGHT. FEMALE HAD THE SALAD BAR. MALE BECAME ILL 24 HOURS AFTER EATING WITH <br /> SYMPTOMS OF VOMITING, DIARRHEA AND ABDOMINAL CRAMPING. DID NOT SEEK MEDICAL ATTENTION. <br /> FEMALE DID NOT BECOME ILL. <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> 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; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> Interviewed managers. They are not aware of the incident. <br /> -They stated no staff has called in sick, nor staff family reported sick. <br /> -No one has been out of country <br /> -Staff does eat food prepared at facility <br /> Observed fried fish prepared: <br /> 1.fish (Cod)from Walk In-37 F <br /> 2. Breaded and battered (batter 43 F from Walk In) <br /> 3. Deep fried in oil (313 F)for 3 min. <br /> 4. Temperature of fried fish was highly un-uniform after the initial frying, ranging from 93 F(air pockets between batter),with <br /> the meaty parts between 118 to 165. Temperature inside the fish seem to equilibriate after a while as the heat permeate <br /> inside the batter. <br /> 5. Returned to frying. Manager stated they temperature the fish every time after frying for 3 min. <br /> 6.A second piece fish was fried again,this time the fish was 163 F after frying for 3 minutes <br /> Observed/interviewed on how clam chowder is prepared: <br /> 1. Clam chowder comes premade from factory, either frozen or in cold. Read it at 38 F. <br /> 2. Premade is mixed with powder milk and cooked until 165 F is reach. Can be as long as 30 minutes. Manager stated <br /> temperature is measured everytime. Chowder is made several times a day as high as 10. <br /> Observed fries made: <br /> 1. Fries from frozen state <br /> 2. Fried for 3 minutes. Reached 212 F and 208 F. <br /> 3. Manager stated they typical do not take temperature measurement for fries. <br /> FA0001912 C00041561 SCO04 05/19/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />