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03/25/2025: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Notes:
- Observed hot water at three compartment sink to be able to reach and maintain 120*F.
- Observed all hand washing stations to be fully stocked at had hot water able to reach and maintain temperature at 100*F.
- Observed all hot holding units to be above 135*F.
- Observed sanitizer at ware washing machine to be to be at 50 ppm chlorine.
- Observed sanitizer buckets through out the facility to be at 200 ppm quant.
- Observed all cook-line refrigeration units to be under 41*F
- Observed the cook-line freezer unit to be under 10*F.
Green Placard issued.
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09/20/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 5 |
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Observed cold holding on the cook-line to be at an ambient temperature of 52*F. Informed that items within have been moved in from walk-in at opening at 11 am. All potentially hazardous foods (PHFs) were moved from the unit to the neighboring unit or the walk-in refrigerator. The PHF food items are as follows:
- Tofu
- Panko crusted chicken
- Sliced pork
- Spam
- Cubed chicken
Discontinue use of unit to store PHF's until the unit has been serviced and approved to operate by a Registered Environmental Health Specialist. Contact Placer County Environmental Health for a re-inspection once unit is able to operate properly.
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REPEAT VIOLATION (3rd): Observed three CO2 canisters in the food prep area not secured with chains. Secure canisters to prevent possible injury.
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Sanitizer bucket in food prep area was observed to be at 0 ppm. Maintain 200-300 ppm. CORRECTED ON SITE.
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Observed that the hot water at the facility is only able to reach 114*F. Hot water in a food preparation facility must be able to reach 120*F. This facility has a ware washing machine that is able to maintain 100 ppm chlorine.
Water heater temperature was adjusted while on site. After approximately 15 minutes hot water was observed to be at 122*F. CORRECTED ON SITE.
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Observed personal belongings such as backpacks and jackets to be hanging from the dry goods storage racks. Personal belongings must be stored in supplied lockers available.
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| Inspection Memo: |
Notes:
- Observed three compartment sink to be able to reach and maintain 120*F.
- Observed ware-washing machine to be at 50 ppm chlorine.
- All sanitizer buckets were observed to be at 200 ppm quant.
- Observed hand sinks to be fully stocked and able to reach 100*F.
- Observed all cold-holding units to be under 41*F.
- Observed hot holding temperatures to be above 135*F.
- Observed walk-in refrigeration unit to be under 41*F.
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03/25/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 4 |
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REPEAT VIOLATION (2): Observed dust build up on the vent of the restroom. Clean vents to allow for proper air flow.
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REPEAT VIOLATION (2): No current food manager's certificate available. Food facilities that prepare potentially hazardous foods must have, at minimum, one Certified Food Safety Manager on staff. Obtain current Food Safety Manager Certification by next inspection.
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Permit posted is from 2023, have current permit posted and available on site.
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REPEAT VIOLATION (2): Observed three CO2 canisters in the food prep area not secured with chains. Chain canisters down to prevent possible injury.
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| Inspection Memo: |
Notes:
- Observed three compartment sink to be able to reach and maintain 120*F.
- Observed ware-washing machine to be at 50 ppm chlorine.
- All sanitizer buckets were observed to be at 100 ppm chlorine.
- Observed hand sinks to be fully stocked and able to reach 100*F.
- Observed all cold-holding units to be under 41*F.
- Observed cooking temperatures to be above 165*F.
- Observed mops to be stored properly.
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09/18/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 5 |
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Observed several food handler's cards that are current and up-to-date. No current food manager's certificate available. Food facilities that prepare potentially hazardous foods must have, at minimum, one Certified Food Safety Manager on staff. Obtain current Food Safety Manager Certification by next inspection.
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Observed three CO2 canisters in the food prep area not secured with chains. Chain canisters down to prevent possible injury.
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Observed dust build up on the vent of the restroom. Clean vents to allow for proper air flow.
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1. Observed grime build up on the lip of the ice machine for the lid. Clean and sanitize.
2. Observed slight mold growth on the right side of the ice machine. Clean and sanitize.
3. Observed grime build up on the ice dispenser of the soda machine. Clean and sanitize.
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Observed 5 buckets of food items such as sliced cabbage and hard boiled eggs on floor of walk-in cooler, please store food items at least 6 inches above ground. CORRECTED ON SITE.
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| Inspection Memo: |
Notes:
- Observed cold-holding units to have an ambient temperature under 41*F and internal temperatures under 41*F.
- Observed hot holdings to be over 135*F
- Observed cooking soup broth to be 211*F
- Observed hand washing station to be fully stocked and able to reach 100*F
- Observed three compartment sink to be able to reach over and maintain 120*F.
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12/07/2022: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 10 |
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Observed a leak on hose nozzle attached to mop sink used to clean back area. Please repair leak, water is leaking on floor near three comp sink.
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Observed wet wiping cloth on counter in back prep area, please keep wiping cloths in sanitizer buckets when not in use.
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Observed piece of raw chicken and onion in back area hand sink, please discontinue practice of placing food items in hand sink. Hand sinks are for hand washing only.
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Observed dish washer at less than 50ppm chlorine, please make sure dish washer is at 50ppm chlorine before washing dishes. Ran dish washer a few more times and it reached 50ppm chlorine. Get test strips.
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Observed employee washing the three comp sink area and then start pulling out dishes from dish washer. Please train employees to wash hands before handling clean dishes. Dishes were washed again.
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Observed ice machine in back area not working, please remove, replace or repair ice machine. Make sure it is kept clean of any dust and debris.
Observed food debris on faucet handles of back area hand sink, please clean handles regularly.
Observed a leak in back area of small reach-in cooler across from cook line, please have unit serviced.
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Observed a container of cooked chicken on rack above cabbage and green onions, please make sure any meat items are stored below any produce. Corrected on site.
Observed 5 buckets of food items such as sliced cabbage and hard boiled eggs on floor of walk-in cooler, please store food items at least 6 inches above ground.
Observed overfilled top cold holding containers storing sliced cabbage, noodles, and macaroni salad. Discontinue practice of over filling containers and store food items at or below the fill line.
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REPEAT VIOLATION:
Observed a plate with food and three cups on prep surface in back prep area. Two of the cups didn't have a straw and lid. Please keep employee food ad drink items in separate area away form facility food prep areas and make sure cups have a lid and straw.
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REPEAT VIOLATION:
Observed frozen squid being thawed in prep sink without cool running water. Food items must be submerged in cool running water if being thawed in prep sink.
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REPEAT VIOLATION:
Observed 3 of the 4 employees working without a food handler card. Please have employees take course and have food handler cards available. Keep in a binder for inspection purposes.
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| Inspection Memo: |
Facility needs to improve its cleaning and organization practices. The walk-in cooler and freezer had very little room and an employee still needed to store boxes that were being delivered, please organize walk-in to make room for all food items or reduce the amount of items offered on menu. Make sure all items are stored at least 6 inches above the floor and meat items are stored below any produce.
Train employees on proper food handling and storage and have them acquire a food handler card.
Please address the following, a re-inspection will be conducted in about 30 days to verify:
1. Employees have a food handler card
2. Dish washer is being checked and there's test strips available
3. The walk-in cooler and freezer are organized with food at least 6 inches above the ground and stored correctly
4. Food is being thawed correctly
5. Food storage containers are not over filled
