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12/02/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Observed no sanitizer solution provided for surface cleaning in food prep/cooking area.
Please provide 100 chlorine sanitizer or 200 ppm quat sanitizer at all times. Corrected.
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Observed tomato grinder is sitting on shelf and employee is grinding sliced tomato. Please provide prep table, cut and grind tomato in same location to prevent contamination. Comply by 1/2/2024.
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| Inspection Memo: |
Routine Inspection
- The 3 comp sink provided with hot water >120*F.
- Dish washer produced 50 ppm residual chlorine.
- Hand sink supplied and accessible.
- Cold holding <41*F; hot holding >135*F.
- Food manager certificate current.
Green Placard Issued.
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06/06/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Re-inspection
- Observe cold holding at refrigeration units 40*F. Facility replaced small old refrigerator with new similar one.
- Observed ice machine clean. Please keep checking and cleaning inside ice machine regularly.
- Observed no rodent droppings on floor corners inside the storage room. Please contact pest control business to check rodent activities in the facility regularly.
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06/05/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Observed dried rodent droppings on floor corners inside dry storage room. Second violation. please consult pest control business and clean droppings. Also follow rodent activity inside the facility. Facility called pest control business at the time of inspection.
Re-inspection will be conducted on 6/5/2024.
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Observed build up inside ice machine. Drain ice, clean and sanitize inside ice machine.
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| Inspection Memo: |
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12/21/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed dried rodent droppings on floor corner inside dry storage room. Please consult pest control business to follow-up with rodent activity inside the facility.
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| Inspection Memo: |
Routine Inspection
- The 3 comp sink provided with hot water >120*F.
- Hand sink supplied and accessible.
- Dishwasher produced 50 ppm residual chlorine.
- Cold holding <41*F; hot holding >135*F.
- Food safety manager certificate current.
Green Placard Issued.
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06/26/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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- Repair the observed gap between wall and floor below & behind dishwasher.
- Repair loose and deteriorated base throughout the kitchen.
- Clean build-up on floor inside dry storage and resurface floor.
- Clean food debris and grease build-up on floor below and behind fryer as well as grill.
- Clean build -up on and around floor sink below hot holding and cold holding tables.
Repeat violations.
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Observed cold holding >41*F (cut lettuce probed 48*F and cheese probed 47*F). Cold holding for all potentially hazardous foods must be at or below 41*F. Comply by 6/26/2023. Cut lettuce and cheese discarded voluntarily. Please use 4 hours rule to keep cheese and cut lettuce until refrigeration unit cold holding temperature adjusted at or below 41*F. Call 530-488-0399 for re-inspection.
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| Inspection Memo: |
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12/21/2022: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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- Repair the observed gap between wall and floor behind dishwasher.
- Repair loose and and detached cove base throughout the kitchen.
- Clean build up on floor inside dry storage and walk in cooler.
- Resurface peeled floor inside dry storage and walk in cooler.
- Remove clutter from dry storage and corners in front of water heater.
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| Inspection Memo: |
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06/23/2022: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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- Please seal the observed hole on the ceiling.-
- Repair wall and base behind dish washer. Also repair floor below dishwasher.
- Please repair detached cove base behind refrigeration unit and table in the kitchen.
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Observed no sanitizer solution provided. Provide 200 ppm quat sanitizer or 100 ppm bleach sanitizer at all times. Per operator, sanitizer is out because of delay in delivery.
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| Inspection Memo: |
-Routine Inspection
- The 3 comp sink provided with hot water >120*F.
- Dishwasher produced 50 ppm residual chlorine.
- Cold holding <41*F; hot holding >135*F.
- Food safety manager certificate current.
Green Placard Issued.
