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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 1120 am <br /> Time Out: 12:38 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: Sizzler Restaurant#1237 Date: 10/02/2020 <br /> Address: 1890 Daniels St, MANTECA 95337 <br /> Owner/Operator: BMW MANAGEMENT, INC. Telephone: (951)676-8616 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:5 food handler cards are expired. Renew cards within 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:2 drawers 1 door reach in cooler at the waitress station, has water spill and food debris at the bottom <br /> shelf. Clean today. Corrected on site. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Israel Cortes Expiration Date: March 11,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 drawers cooler--By fryers/cook line--40.00°F 6 drawers cooler/under top oven and microwave--Cook line-- <br /> 39.00°F <br /> 2 Drawers 1 D reach in cooler/under prep table--Waitress 4 D Perlick cooler/beer--Back--45.00°F <br /> station--41.00°F <br /> Mop sink--120.00°F 3 D Bev Air reach in c000ler/under prep table--Prep area-- <br /> 41.00°F <br /> 4 drawers reach in cooler--Cook line--41.00°F 1 D True display cooler--Waitress station--34.00°F <br /> Top load reach in cooler/condiment--Waitress station--38.00°F 6 drawers cooler(raw meat)/under griddle--Cook line--36.00°F <br /> 1 comp prep sink--Prep area- 125.00°F 1 comp sink/dumping--Waitress station--124.00°F <br /> hand sink--Women rest room--100.00°F Walk in cooler--41.00°F <br /> 3 comp sink--At the prep area--122.00°F Hand sink--Waitress station--100.00°F <br /> FA0023825 PR0541556 SCO01 10/02/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />