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05/19/2021: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 4 |
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Observed: Walk in freezer in storage area has condensate build up on compressor unit.
Corrective Action: Facility shall remove condensate buildup in walk in freezer unit.
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Observed: One light out under cook line.
Corrective Action: Replace light under cook line.
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Observed: Drain lines located inside of floor sinks at bar.
Corrective Action: All drain lines shall meet 1 inch air gap requirement. Lines shall be cut back/adjusted to return to compliance.
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Observed: Grout has receded throughout facility.
Corrective Action: Re-grout areas in facility where grout has receded.
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| Inspection Memo: |
Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Dishwasher temperature at >160F at dish surface
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F
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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01/05/2021: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Facility is closed and routine inspection could not be completed. Executive Chef will advise Placer County EH office when available to complete inspection.
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07/01/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed: Floors in small prep area are dilapidated and coving does not meet code requirements.
Corrective Action: Floors will need to be repaired along with cove base to meet California Retail Code requirements. See attached flooring guide and contact this office prior to any construction.
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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 at >15PPM Peroxyoctanoic Acid
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F
Food safety manager cert current and available at time of inspection.
NOTE: 1)Chains to be added on compressed gases.
2) Make sure employees are testing sanitizer buckets regularly.
Workplace Plan:
Employees to wear mask in the kitchen and wash hands often or sanitize hands when necessary.
staffing reduced to help with 6' distancing.
30 minute cleaning checklist fir the bar and FOH staff.
Sanitize counters, tables, and products indoors and out.
Kitchen surfaces and coffee stations to be sanitized every 20 minutes.
Use of table signs to advise if sanitation of tables have been completed.
Guest asked to wear mask before brought into restaurant.
Check pads sanitized after each use.
Employee sanitation: wash hands any time gloves are changed, or coming into contact with money or surfaces.
Employees are checked for temperature upon arrival to the resort.
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02/28/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 3 |
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Observed: Employee bathroom does not have a hand washing sign fro employees.
Corrective Action: The employee bathroom shall have a hand washing sign to remind employees to wash hands before returning to work.
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Observed: The floors beneath the bar tops and below equipment are dirty and have old food debris.
Corrective Action: Clean the floors beneath the bars to remove dirt and old food debris.
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Observed: The dishwasher behind the bar resulted at 0PPM Peroxyoctanoic Acid residual.
Corrective Action: The bar dishwasher shall be put out of service until it can produce at least 8PPM of Peroxyoctanoic Acid. The three compartment sink shall be used to wash, rinse, and sanitize until the dishwasher can be service.
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| Inspection Memo: |
