Food Facility Details

I LOVE TERIYAKI FOOTHILLS
  4010 FOOTHILLS BLVD #114
  ROSEVILLE, CA 95678
  301-980-6580
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Routine Inspection:

1) Facility is clean and well organized.
2) Hot holdings in compliance (>135°F).
3) Food Manager's Cert & Food Handler cards up to date.
4) Sanitizer buckets in compliance.


GREEN Placard issued on this date.

01/15/2025: Routine Inspection
Violations:Major - 0
 Minor - 5

Observed pressurized cylinders not secured to rigid structure. Chain pressurized to rigid structure.

REPEAT VIOLATION:
1. Observed raw chicken being stored over ready to eat food items in walk-in refrigerator.

Note: Employee removed ready to eat food items from underneath the raw chicken. CORRECTED ON SITE.

Store foods in refrigeration units according to final cook temperature (highest on the bottom shelves). See Below:

TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and stuffed meats.

Observed large container of raw chicken at 44*F in walk-in refrigeration units. Potentially hazardous food must be kept at 41*F. Adjust unit.

Observed spray bottle without a label. Label all spray bottles with contents.

Note: Manager labeled spray bottle. CORRECTED ON SITE.

Observed inaccessible handwash sink due to lids and other equipment sitting in sink. Keep sink accessible so that employees can wash hands when needed.

Note: Employee remove items. CORRECTED ON SITE.

Inspection Memo:


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.


Green Placard issued on this date.
08/15/2024: Routine Inspection
Violations:Major - 0
 Minor - 3

1. Observed ready to eat food items stored underneath raw meat.

2. Observed raw chicken being stored over ready to eat food items in freezer.

Store foods in refrigeration units according to final cook temperature (highest on the bottom shelves). See Below:
TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and stuffed meats.

Observed food debris in floor underneath grill area. Clean.

Observed toilet paper placed on top of dispenser. Toilet paper must installed in dispenser.

Inspection Memo:


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.

Green Placard issued on this date.

No violations observed on this day.
03/12/2024: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:


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 Handler cards up to date.
5) Handwash sinks supplied and accessible.
6) Sanitizer buckets in compliance.

Green Placard issued on this date.
10/16/2023: Routine Inspection
Violations:Major - 0
 Minor - 4

1. Observed employee phone on food prep counter. Keep phones off of food prep areas. Employee removed phone and sanitized area. CORRECTED ON SITE.

2. Observed uncovered sauce, uncovered tempura vegetables, keep food covered to prevent overhead contamination.

3. Observed raw chicken covered with cloth apron, cover using commercial equipment, foil paper, or clear plastic wrap.

Observed knives and kitchen utensils stored in stagnant water. Change water every couple of hours and wash,rinse, sanitize equipment when water is changed.

REPEAT VIOLATION: Facility uses time as temp control for sushi rice. Facility did not record time when rice was made and when it should be discarded. Time as public health control is for a 4 hour maximum and must be written down.

Note: Spoke to shift lead mariela about creating SOP of when sushi rice is going to be made and discarded.

Observed grease and food debris accumulating on floor underneath grill area. Clean.

Inspection Memo:


Routine Inspection:

1) Facility is clean and well organized.
2) Hot holdings in compliance (>135°F).
3) Food Manager's Cert up to date.

Note: Inspector will return in approximately 2 months time to verify employees have food handler cards.

Green Placard issued on this date.
03/07/2023: Routine Inspection
Violations:Major - 0
 Minor - 7

Observed house salad being washed in 3 compartment sink. Use prep sink.

Note: Manager moved house salad to prep sink. CORRECTED ON SITE.

Upon arrival handwash sink was blocked with a container of thawing shrimp. Keep hand wash sink accessible at all times.

Note: Manager removed thawing shrimp to prep sink. CORRECTED ON SITE.

No sanitizer was prepared when inspector arrived.

Note: Employee created sanitizer bucket at request of inspector it measured at 200ppm quat. CORRECTED ON SITE
Spoke to manager including making a sanitizer bucket as part of morning routine when the restaurant is going to be opened.

All employees were unable to show proof of valid California Food Handler cards. Have employees acquire ASAP and keep them readily accessible in facility.

Note: Inspector will return in approximately 2 months to verify employees have food handler cards.

Facility is using time as public health control without proper record log. Keep a log of time when sushi was made and when it should be discarded.

Note: Spoke to manager about different methods they can use to keep a record of time when using time a public health control.

Observed container of raw chicken sitting on flat top grill at 64*F. Keep potentially hazardous food (PHF) at 41*F.

Note: Per manager chicken had been taken out of refrigeration 30 minutes prior to inspector arriving at 12:15pm. Manager stored raw chicken back in walk-in refrigerator. CORRECTED ON SITE.

Observed (food) thawing at room temp on (counter). Use only one of four approved thawing methods:
1) Inside refrigeration
2) As part of the cooking process
3) Under cool running water (70° F) for no longer than two hours
4) In a microwave, provided food is immediately prepared after thawing

Note: Manager moved shrimp to walk-in cooler. CORRECTED ON SITE.

Inspection Memo:


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..

Green Placard issued on this date.
04/12/2022: Routine Inspection
Violations:Major - 0
 Minor - 5

1.) Observed approximately 5 pressurized cylinders not secured. Please secure all pressurized cylinders to a rigid structure.

1.) Observed rice stored at room temperature. When using time as a public health control, label the food item with the time it was removed from temperature control so that any left after four hours can be discarded.

Note: Manager through out cooked rice, per manager this facility practices time as a public health control. Rice is left at room temperature for 2 hours before being discarded. Inspector showed manager how to keep track of time cooked rice is taken out of temperature control.

Manager created new record log and began implementing it while inspector was on site; MITIGATED ON SITE.

Inspector will verify record up keeping in next routine inspection.

1.) Observed container of raw beef in reach-in cooler with no lid. Please provide lid for all food items in coolers.

Note: Manager provided lid for container of raw beef while inspector was onsite. CORRECTED ON SITE.

2.) Observed container of beans sprouts sitting directly on broccoli inside cold holding unit. Please discontinue practice of placing containers directly on top of food items.

Note: Manager removed beans sprouts and placed inside reach-in cooler, voluntarily discarded top layer of broccoli. CORRECTED ON SITE.

1.) Observed significant food debris accumulation on handles of True reach-in freezer. Please maintain handles to prevent food debris accumulation.

1.) Observed no sanitizer bucket for two adjacent food prep tables. Please set up sanitizer bucket for each food prep table at 200ppm quat or 100ppm chlorine.

Note: Manager set up two sanitizer buckets for both food prep tables; recorded at 200 ppm quat.

At time of inspection, facility was using one sanitizer bucket for the whole facility, inspector stated more sanitizer buckets were needed. CORRECTED ON SITE.

Inspection Memo:

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