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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Grectrress grows here, Time In: 12-38 tm <br /> Time Out: 1:56 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SIZZLER RESTAURANT#11055 Date: 05/11/2022 <br /> Address: 1862 E HAMMER LN, STOCKTON 95210 <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:Lacking food manager certificate. Provide food manager certificate within 60 days. <br /> Observed 2 current food handler cards,food handler cards for other employees were not available during the inspection. <br /> Provide food handler cards for employees within 30 days of hiring. <br /> Maintain records on site. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The mushrooms and bacon in the middle warmer drawers were 128 F and the 122 F respectively. Per <br /> chef they were cooked at 11:05 AM. Provide 135 F or above for hot holding. Corrected on site,the drawer temp was turned <br /> up and the mushrooms and bacon were at 135 F. <br /> The steaks in the top middle chef drawer were 47 F. Provide 41 F or below. Corrected on site, the steaks were relocated to <br /> bottom left drawers which was at 41 F. Provide 41 F or below prior to storing PHF at middle top chef drawer. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed uncovered food items in the meat walk-in. Cover food items immediately to protect from <br /> contamination. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0001912 PRO163315 SCO01 05/11/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 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 />