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02/28/2025: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 7 |
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Observed two spray bottles at the bar area to be unlabeled. Keep all toxic substances properly labeled. CORRECTED ON SITE.
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1. Observed pipe at the ice machine area to not reach the floor sink. Pipe was quickly reconnected and air gap maintained. CORRECTED ON SITE.
2. Observed floor sink at the bar area to be blocked by a container lid. Keep floor sink clear of all debris. CORRECTED ON SITE.
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Observed walk-in refrigeration door gasket to be wrapped and letting light in from under the door way. Replace gasket to maintain temperature in the unit.
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Observed several containers without proper lids in the walk-in unit. Have all food items properly enclosed to prevent the bottom of containers from touching food within the one below. CORRECTED ON SITE.
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Observed high temperature ware-washing machine to reach a max temperature of 146*F. Have unit serviced to properly reach a sanitary temperature of 160*F during runs. Building hot water was tested and shown to reach 160*F with no issue.
Facility has set up the three compartment sink to continue washing on site.
Ecolab was called during the inspection and verified machine was unable to reach temperature. Technician will be connecting a chlorine line to mitigate temperature violation.
Followed up with the facility later in the day, chlorine has been properly installed and tested to be at 100 ppm. Ware-washing unit is approved for use. CORRECTED ON SITE.
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Observed silverware on the floor/in the floor sink of the bar area. CORRECTED ON SITE.
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Observed standing water and Limescale build up at ice machine floor sink. Clean affected area.
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| Inspection Memo: |
Notes:
- Observed hot water at the ware-washing station and the bar station three compartment sink to be able to reach and maintain 120*F.
- Observed hot water at all hand sinks to be fully supplied and able to reach 100*F.
- Observed all Walk-in units to be under 41*F, internal temperatures of food items within the walk-in were observed to be under 41*F.
- Observed all freezer units to be under 10*F.
- Observed the reach-in units at the front door way to be under 41*F.
- Observed the storage area to be clean and clear of debris.
- Observed all cookline cold holding temperatures to be under 41*F.
- Observe mops to be stored properly.
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08/26/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 6 |
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Observed dust build up on the air vents of the employee restroom and both public restrooms. Clean affected areas.
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Observed disconnected pipe at the bar area resting in floor sink. Pipe was quickly reconnected and air gap maintained. CORRECTED ON SITE.
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Observed can of sauce stored with plastic cling wrap over the top. Store food items in approved container to prevent possible rust contamination. CORRECTED ON SITE.
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REPEAT VIOLATION: Observed high temperature ware-washing machine to be at 128*F. On the seventh run, temperature was observed to reach 147*F. Have unit serviced to properly reach a sanitary temperature of 160*F during initial runs.
Mitigate violation by utilizing the three compartment sink to sanitize dish-ware. Contact Placer County Environmental Health Specialist once unit has been fixed to approve continued use. EcoLab was contacted during inspection for service.
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Observed spilled potatoes off rack in dry prep area. Clean affected area. CORRECTED ON SITE.
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Observed grime build up on sliding doors of ice machine, clean area regularly. CORRECTED ON SITE.
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| Inspection Memo: |
Notes:
- Observed hot water at three compartment sink to be able to reach and maintain 120*F.
- Observed hand-washing stations to be fully stocked and able to reach and maintain 100*F.
- Observed sanitizer on the food prep line and at the bar area to be at 200 ppm quaternary ammonium.
- Observed sanitizer at bar three compartment sink to be at 100 ppm chlorine.
- Observed all reach-in cold holdings to be at or under 41*F.
- Observed cold holding on the cook line and side counters to be at or under 41*F.
- Observed hot holding on the cook line and warming cabinets to be above 135*F.
- Observed shellfish tags to be in kept at minimum 90 days.
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03/12/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 4 |
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Observed high temperature ware-washing machine to be at 152*F after five runs in the washing machine. On the seventh run, temperature was observed to reach 160*F. Have unit serviced to properly reach a sanitary temperature of 160*F during initial runs.
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Observed debris build up under storage shelf by alcohol walk-in refrigerator. Clean affected area.
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1. Observed grime build up on baffle of small ice machine by alcohol walk-in refrigerator. Empty ice machine, sanitize, and clean affected area.
2. Observed seal around the hand washing sink in the ware-washing area to be deteriorating. Repair seal.
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Observed several chipped tiles in the ware-washing area. Replace/repair flooring to prevent deterioration.
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| Inspection Memo: |
Notes:
- Observed hot water at three compartment sink to be able to reach and maintain 120*F.
- Observed hand-washing stations to be fully stocked and able to reach and maintain 100*F.
- Observed sanitizer on the food prep line and at the bar area to be at 200 ppm quaternary ammonium.
- Observed all reach-in cold holdings to be at or under 41*F.
- Observed cold holding on the cook line and side counters to be at or under 41*F.
- Observed hot holding on the cook line and warming cabinets to be above 135*F.
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08/29/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 4 |
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Observed the water temperature at both sinks in the men's and women's restrooms to be unable to reach or maintain 100* F.
Water temperature for all four sinks was adjusted to be able to reach 100* F. CORRECTED ON SITE.
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Observed bechamel sauce in the walk-in fridge to be 118* F and mushroom based sauce to be 108* F. Employee stated sauces were made and placed in the cooler three hours ago. Food must be rapidly cooled to 70 degrees F within 4 hours, and from 70 to 41 degrees F within 2 hours. To facilitate proper cooling:
1) Place food in shallow pans
2) Separate into smaller portions
3) Use rapid cooling equipment (ice paddles/cooling wands)
4) Use containers that facilitate heat transfer
5) Adding ice as an ingredient
6) Insert appropriately designed container in ice bath and stir frequently
Sauces were placed into ice baths. CORRECTED ON SITE.
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Observed mold accumulation inside bar drink ice machine. Ice machine must be routinely cleaned and sanitized to prevent the growth of bacteria and microorganisms. Drain ice, clean and sanitize inside ice machine. CORRECTED ON SITE.
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Observed a partial consumer advisory warning on the facility menus. Update consumer advisory to the full listed statement written below. Menu items that may be cooked to order or contain raw or undercooked ingredients must be marked with an asterisk that corresponds with the statement below.
Top Sirloin Steak*
Burger*
2 eggs any style*
*Item may be cooked to order or contains raw/undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
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| Inspection Memo: |
Direct REHS Training
This is a combination of a routine and complaint inspection. Complaint pertained to food borne illness. Items that were ordered per the complaint are as follows:
- Flautas (27)
- Ribs (17)
- Chicken enchiladas (23)
- Chimichurri Steak Frites (22)
- Center-cut fillet (12)
Items and ingredients included in the order were proper temperature and properly stored. No visible sings of cross contamination during the storage and preparation of the food items.
Notes:
- Observed all hot holding in food prep area to be over 165* F.
- Observed all cold holding in food prep area to be under and/or at 41* F.
- All hand washing sinks in food prep and bar area were able to reach and maintain a temperature of 100* F.
Complainant ate on 08/18/2023. As of the date of this report as Placer County Health Department has not received any further complaints. The facility has not received any further complaints.
Unable to validate complaint.
