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Environmental Health Department <br />Facility Name and Address: Sizzler Restaurant #1237, 1890 Daniels St, MANTECA 95337 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Walk in freezer floor has food debris. Clean floor today and as needed. <br />Floor at the 3 comp sink in the prep area, is dirty. Clean floor today and as needed. <br />Floor, underneath the fryers at the cook line, has oil. Clean floor today and as needed. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 132 <br /> 102 <br />Israel Cortes March 11, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3 comp sink -- At prep area -- 133.00º F Prep sink -- 145.00º F <br />2 drawers cooler -- By fryers / cook line -- 41.00º F Cold hold unit -- Front waitress station -- 32.00º F <br />2 D True display cooler -- Prep area -- 38.00º F Hand sink -- Prep area/ back waitress area -- 138.00º F <br />Hand sink -- Women rest room -- 105.00º F Hand sink -- Salad bar station -- 117.00º F <br />2 Drawers 1 D reach in cooler -- Front waitress station -- 41.00º F Hand sink -- Front waitress station -- 136.00º F <br />Shredded cheese -- Cold hold/ cook line -- 41.00º F Hand sink -- Men rest room -- 101.00º F <br />1 comp sink/ dumping -- Waitress station -- 123.00º F Walk in cooler -- 41.00º F <br />2 D warmer -- Prep area -- 149.00º F 4 drawers reach in cooler -- Cook line -- 40.00º F <br />1 CO2 tank -- 50.00º L 6 drawers cooler/ under top oven and microwave -- Cook line -- <br />41.00º F <br />6 drawers cooler( raw meat) -- under griddle/ cook line -- 39.00º F 1 D True display cooler -- Front waitress station -- 36.00º F <br />Mop sink -- 125.00º F Cut tomatoes -- Cold hold/ cook line -- 39.00º F <br />1 D True cooler -- By the fryer station/ at prep area -- 39.00º F 1 comp prep sink -- Prep area -- 124.00º F <br />1 big CO2 tank -- 137.00º L <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All the food items on the cold hold have temp at 41F and below. <br />Sanitizer buckets are set up in every station in the back of the house with QUAT 200ppm or more. <br />QUAT and chlorine test strips are available on site. <br />All food handler cards are valid and on site. <br />All food items on the salad bar cold hold are between 41F and 45F. All food items on the hot hold at the salad bar are at 135F <br />or more. <br />All food items on the cold hold units at the cook line are at 41F or below. <br />All hot food items on hot hold units at the cook line are at 135F or above. <br />Facility is providing consumers advisory at their menus. <br />Cook is aware of how to deal with allergen during food preparation. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023825 PR0541556 SC001 10/05/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD