Observed empty paper towel holder at the hand wash sink in the kitchen and roll of paper towels stored on the shelf above.
Per owner, dispenser recently broke. Paper towels shall be supplied in dispensers at all times.
Repair/replace dispenser asap.

Observed some debris and build-up on faces and handles of the refrigeration units in the kitchen. Please clean and sanitize.

Observed ambient temperature of sandwich prep top to be 42-43*F, items probed in upper and lower sections at 43-44*F.
All PHF shall be held at 41*F or below.
Lower temperature or have unit serviced to hold at 41*F or below.

Observed several flies in the kitchen. Take the following precautions to help eliminate flies:
1) Clean and sanitize damp, dark areas in the kitchen (floor sinks, underneath the dishwasher/3-comp sink).
2) Keep all doors closed as much as possible during the day.
3) Install approved light traps with sticky boards, taking care not to risk contamination of food and food contact areas.
4) Contact a licensed pest control service and begin regular service if the above steps do not take care of the issue.

REPEAT VIOLATION - Current Food Safety Manager Certificate on record with Placer Co. E.H. is expired. Obtain new certificate asap.
Food Safety Manager Certificate and food handler cards shall be available for review upon request. Keep records onsite.

Observed three bottles of refrigerated product from "Wild Feather Medicinals" without proper labels identifying the product and ingredients in the reach-in refrigerator on the sales floor.
Per CAL CODE 114089. Labeling
(a) FOOD prepackaged in a FOOD FACILITY shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875)), 21 C.F.R. 101-Food Labeling, 9 C.F.R. 317-Labeling, Marking Devices, and Containers, and 9 C.F.R. 381-Subpart N Labeling and Containers, and as specified under Sections 114039 and 114039.1.
(b) Label information shall include the following:
(1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
(3) An accurate declaration of the quantity of contents.
(4) The name and place of business of the manufacturer, packer, or distributor.
(5) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section 403(Q)(3)-(5) (21 U.S.C. Sec. 343(q)(3)-(5), incl.), nutrition labeling as specified in 21 C.F.R. 101-Food Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling.

Owner removed product from sales floor during inspection. Do not sell any products that do not meet all labeling requirements.
Mitigated during inspection.

Current Food Safety Manager Certificate on record with Placer Co. E.H. is expired.
Provide current, valid copy of Certificate and keep a copy available for review upon request.

Observed 2-door reach-in refrigerator on the sales floor holding vegan tuna at ambient temperature of 43-44 °F. Please correct (maintain 41°F or below).