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04/13/2021: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Observed: Walk in freezer in prep area has dilapidated gaskets and flooring is starting to bulge. 2 Door fridge in bakery is dirty.
Corrective Action: Replace dilapidated gaskets and make plans to repair flooring inside walk in freezer. Contact Environmental Health Department before replacing equipment. Clean 2 door refriferator unit.
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Observed: Small amount of old food on floors throughout facillity.
Corrective Action: Clean floors.
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| Inspection Memo: |
Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher temperature at >160F at dish surface
Hand wash sinks are stocked and fully operational.
Food safety manager cert current and available at time of inspection.
Facility following current Covid 19 protocols.
No signature acquired per Covid 19 inspection protocols.
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12/18/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed: Scrubbing pad inside of handwashing sink.
Corrective Action: Handwashing sinks shall be free of any items inside of sink to maintain accessibility for handwashing. Item corrected on site.
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| Inspection Memo: |
Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher temperature at >160F at dish surface
Hand wash sinks are stocked and fully operational.
Food safety manager cert current and available at time of inspection.
Facility is following Covid 19 guidance.
No signature acquired due to Covid 19 inspection protocols.
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06/09/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher temperature at >160F at dish surface
Hand wash sinks are stocked and fully operational.
Food safety manager cert current and available at time of inspection.
Workplace Plan:
Employee Training covered and documented.
Review of plan every two weeks or if employee test positive for Covid 19
High risk areas identified: Indoor dining, outdoor dining, restrooms, POS.
Take out is prioritized
All items are packed to go.
Tables are arranged to meet physical distancing guidelines
All tables are marked with a sign indicating if sanitized or not.
All tables Indoor/Outdoor are sanitized after each use.
Bathrooms have signs stating one customer at a time.
Sanitizer is available to guest.
Mask are worn by employees at POS.
Credit cards are sanitized if touched and pin pad is sanitized.
Signage is posted at entrance and other high visibility areas to encourage customers to wear mask and keep to physical distancing.
Employees are to self screen and report to management any symptoms.
Placer County to notified if any employees or customers are positive for Covid 19.
Any work related factors for infection shall be identified.
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01/08/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 3 |
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Observed: Floors and walls in the main bakery area are dirty with dried on flour. The coping tiles beneath the dish table have come loose from the wall.
Corrective Action: Clean floors and walls throughout bakery area to remove dirt and dried on flour. Repair/replace coping tiles beneath the dish table.
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Observed: A large dented can of applesauce was observed on the shelf.
Corrective Action: The applesauce was voluntarily removed by the operator.
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Observed: Meat slicer is dirty with old slicing remnants. Microwave oven is dirty with dried on food. Bakers walk in freezer has dirty floors, walls, and ceilings. The two door reach in cooler has dirty handles, doors, and interior.
Corrective Action: Clean meat slicer to remove meat remnants. Clean microwave oven to remove dried on food.
Clean the entire Baker's walk in freezer to remove food and condensate. Clean the entire two door reach in cooler.
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| Inspection Memo: |
Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher temperature at >160F at dish surface
Hand wash sinks are stocked and fully operational.
Water temperature at 2 compartment sink >120F
Food safety manager cert current and available at time of inspection
