Food Facility Details

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Routine Inspection
- Hand sink supplied and accessible
- The 2 comp sink provided with hot water >120*F.
- Dish washer produced 50 ppm residual chlorine.
- Food safety manager certificate current and posted.
- Employees are wearing mask.
- Covid 19 workplace specific plan updated.
06/09/2021: Routine Inspection
Violations:Major - 0
 Minor - 1

Observed cold holding >41*F (diced tomatoes, diced onions, leaf lettuce, mayo, veganese probed 50*F),. All food items probed > 50 *F discarded voluntarily.
Adjust cold holding at or below 41*F. Use ice to keep cold holding at or below 41*F.
Re-inspection will be conducted on 6/16/2021.

Inspection Memo:

Routine inspection
- Hand sink provided and accessible.
- Dish wash machine produced 50 ppm residual Chlorine.
- Cold holding<41*F.
- Please clean accumulated food debris/dirt below the middle grill.

COVID-19 Routine Restaurant Inspection

Observed facility was offering dine in service (two customers were dining inside the restaurant during inspection). Per manager, facility didn't receive updated information on closing indoor dine in.
Restaurants must close indoor dining and only outdoor dining, takeout and delivery is permitted.
A Workplace Specific Plan has not reviewed periodically. Please update Covid-19 Workplace specific plan and send copy via e-mail. Comply by 12/8/2020.
• Observed employees were wearing face coverings.
• Observed physical distancing signs posted.
• Per manager, high touch areas are sanitized every 1 hour.
• Observed hand sanitizer provided at point of sale.
UPDATE-Placer Moved into the 'Purple Tier' information and attachment have been sent to the operator.
12/07/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Hand sink provided with soap, hot water (100*F) and sanitizer.
Dish washer produced 50 ppm residual chlorine sanitizer.
Cold holding <41*F; hot holding> 135*F.

COVID-19 Guidelines

Complete COVID-19 Workplace Specific Plan is available and employee training was documented on Log.
Please refer Cal/OSHA COVID-19 General checklist during periodic work plan review.
All employees were wearing face cover/mask.
Adequate hand sanitizer bottles provided.
06/04/2020: Routine Inspection
Violations:Major - 0
 Minor - 1

Observed 150 ppm quat sanitizer provided for surface cleaning. Provide 200 ppm quat sanitizer at all times. Corrected on site.

Inspection Memo:



Ice machine clean

Floor below ice machine and dish wash machine clean

Cockroach removed by pest control/insecticide applied (documented)


- do cleaning of floor drains more frequently

- repair wall behind ice machine ASAP

- repair area below counter top in food serving area ASAP

- do everyday cleaning throughout the facility

Green placard re-posted

Routine inspection will be conducted soon.
03/05/2020: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Follow-up inspection

Observed hot holding for potato gravy at 150*F and for oat meal @165*F. Ok!


Please do partition @ hand sink in the kitchen.
12/09/2019: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

This is a combined routine and complaint response/inspection report.

Alleged complaint: food poisoning. Discussed the issue with facility's representative Lisianna Schreiber. Representative called the facility's manager and per manager facility not received any complaint regarding food poisoning.
During inspection pan cake temperature probed at 180*F, burger patties temperature probed at 200*F, sunny-side-up egg top part/yolk temperature probed at 80*F and bottom part of egg/egg white probed at 116*F.
On the facility's menu there is consumer advisory in written for eggs served over-easy, poached and sunny-side-up or soft boiled eggs.

11/25/2019: Routine Inspection
Violations:Major - 0
 Minor - 7

Replace chopped plastic cutting boards ASAP.

Observed hand sink area is used as food prep area such as storing pancake water, preparing pan cake and waffle batter, source of hot water to fill out steam table. Hand washing must be designated for hand washing purpose only. If facility needs to use one of the sinks for food prep it is possible to split the sinks in to two and protect water splash using splash guard. Comply by 1/31/2020.

Observed grime/food debris in floor sink and foul odor in dish washing area. Please clean floor drain as frequent as possible and wash dishes to avoid bad odor.

Observed uncovered food items inside walk-in cooler. Cover food items at all times.

Observe hot holding for potato gravy probed at 127*F and oat meal at 130*F. Hot holding temperature must be at or below 135*F.
Corrected on site. Gravy and oat meal discarded voluntarily.

Please clean all equipment surfaces at all times.

Clean ovens!

Observed wipes use more than once for surface cleaning. Use wipes only once to clean food contact surfaces at all times.

Inspection Memo:

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