Food Facility Details

VERNON STREET GRILL & DELI
  211 VERNON ST
  ROSEVILLE, CA 95678
  916-789-9280
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Routine Inspection:
1) Facility is clean and well organized.
2) Cold holdings in compliance (<41°F).
3) Hot holdings in compliance (>135°F).
4) Food Manager's Cert & Food Handler cards up to date.
5) Handwash sinks supplied and accessible.
6) Sanitizer buckets in compliance.
7) Dishwasher in compliance (50ppm chlorine >160°F rinse).

Green Placard issued on this date.

Please take care to prevent REPEAT VIOLATIONS from reoccurring. Continued REPEAT VIOLATIONS may result in MAJOR VIOLATIONS, Yellow Placard, and additional re-inspection with penalty inspection fee.
09/02/2021: Routine Inspection
Violations:Major - 0
 Minor - 3

REPEAT VIOLATION

1.) Observed Ascend refrigerator ambient temperature at 48 °F. Please correct (maintain 41°F or below).

Note: Contents inside unit were below 41° F at time of inspection.

1.) Observed mops resting in dirty mop water, when not in use. Please discontinue practice and allow mops to air dry.

1.) Observed sanitizer bucket at 0 ppm chlorine. Maintain 100ppm. Note: Manager setup new sanitizer bucket, while inspector was on site; recorded at 100 ppm chlorine. CORRECTED ON SITE.

2.) Observed no sanitizer bucket in food prep area. Provide a sanitizer bucket at 100ppm chlorine or 200ppm quaternary ammonia. Note: Manager prepared new sanitizer bucket while inspector was on site; recorded at 100 ppm chlorine. CORRECTED ON SITE.

Note: Discussed with manager the best water to chlorine ratio to achieve 100 ppm chlorine.

Inspection Memo:



Covid-19 routine restaurant inspection
-Observed employees wearing mask
-Observed 6-feet physical distancing sign and covid-19 sign posted on door
-Observed hand sanitizer provided in the pick-up and point of sale area.
-Update facility covid-19 workplace specific plan and keep documentation
04/21/2021: Routine Inspection
Violations:Major - 0
 Minor - 5

Observed sticky fluid build up on rack for soda dispenser. Please maintain and clean soda dispenser to prevent sticky fluid build up.

Observed cold holding in kitchen area greater than 41 degrees fahrenheit:
-Lettuce probed temperature ranged from 48-57 degrees Fahrenheit.
-Tomato probed temperature reached 44 degrees Fahrenheit.

Cold holding has to be at or below 41 degrees Fahrenheit. Per owner vegetables are displaced at 11am and discarded by 1:30pm.
Please process and keep records of time as a temperature control or displace food at cold holding temperatures.

Observed food residue in hand sink near 2-comp sink area. Please use hand sink area for hand washing only.

Observed cold holding in kitchen area greater than 41 degrees fahrenheit:
-Lettuce probed temperature ranged from 48-57 degrees Fahrenheit.
-Tomato probed temperature reached 44 degrees Fahrenheit.

Cold holding has to be at or below 41 degrees Fahrenheit. Per owner vegetables are displaced at 11am and discarded by 1:30pm.
Please process and keep records of time as a temperature control or displace food at cold holding temperatures.

Observed dish washer produced 0-10 ppm for chlorine. Please maintain dish washer to have 50 ppm for chlorine. Manager fixed dish washer on site and produced 50 ppm. Corrected on site.

Inspection Memo:

Routine Inspection
• Facility is clean and well organized.
• Cold holdings in compliance (<41°F).
• Hot holdings in compliance (>135°F).
• Food Manager's Cert & Food Handler cards up to date.
• Handwash sinks supplied and accessible.
• Sanitizer buckets in compliance.
• Dishwasher in compliance (50ppm chlorine).
• Three compartment sink is clean, organized and in good working order.

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized hourly.
• Facility is offering takeout only.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Digital menus are being used.
01/05/2021: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:


Routine Inspection

- hot water provide at 3 comp sink >120*F
- cold holding @ 41*F
- Food safety manage certification current

COVID19 Routine Restaurant Inspection

Facility is offering on site dining
Facility has prepared and implemented a written Workplace Specific Plan.
Plan is good.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Per plan, high touch areas are sanitized every 30 minutes.
• Facility has reduced the seating capacity of the on site dining areas to provide a minimum of 6 foot physical distancing.
• Observed hand sanitizer provided at point of sale and pick up area.
• Tempered cover glass installed at point of sale.
• Observed hand sanitizer provided at entry table, point of sale and in the kitchen.
• Employees have been trained on the contents of Plan. Training is document.

07/08/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

02/24/2020: Routine Inspection
Violations:Major - 0
 Minor - 2


Clean refrigerator handles and counter top/prep table at all times.


Observed no sanitizer provided for surface cleaning in cook line and 0 ppm chlorine sanitizer in food serving area. Provide 100 ppm bleach sanitizer in cool line and in serving area for surface cleaning.

Inspection Memo:

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