Food Facility Details

BACK FORTY TEXAS BBQ
  1201 ORLANDO AVE
  ROSEVILLE, CA 95661
  916-726-4040
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Re-inspection

Observations:

- The 3 comp and prep sinks produced hot water at 120*F.

- Observed utensil surface temperature at high temp sanitizing machine at 158.5*F using DishTemp dishwasher tester. Also dish washer temperature of <160*F was measured using temp thermolabel indicator.
Dish washer must be capable of providing heat to the surface of the utensils of a temperature of at least 160*F. Comply by 8/19/2021.
Second violation. Sanitize utensils until dish washer issue is fixed using 100 ppm bleach or 200 ppm quat sanitizer.
Failure to correct violations may have a penalty of 2 hours re-inspection fee $410.
Re-inspection will be conducted on 8/24/2021.

08/19/2021: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

08/16/2021: Routine Inspection
Violations:Major - 0
 Minor - 3


Observed empty paper towel dispenser at hand sink in then bar area. Provide paper towel ASAP.


Observed utensil surface temperature at high temp sanitizing machine at 158*F. Dish washer must be capable of providing heat to the surface of the utensils of a temperature of at least 160*F. Comply by 8/16/2021. During inspection facility called plumbing business for repair. Sanitize utensils until dish washer issue is fixed using 100 ppm bleach or 200 ppm quat sanitizer.
Re-inspection will be conducted on 8/19/2021.


The 3 comp sink and prep sink in dish washing area provided with hot water at 116*F. Adjust hot water at a minimum of 120*F. Comply by 8/16/2021.

Inspection Memo:


Routine inspection
- Hand sink provided and accessible.
- The 3 comp sink provided with hot water at 120*F.
- Dish washer temperature of >160*F was measured using temp thermolabel indicator.
- Cold holding <41*F; hot holding >135*F.
Note:
- please clean fans inside produce cooler.

COVID-19 Routine Restaurant Inspection
Facility has offering take out service.
A Workplace Specific Plan was not provided during inspection.
Please send updated Covid-19 Workplace specific plan via e-mail. Comply by 1/15/2021.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Per manager, high touch areas are sanitized evey 30 minutes.
• Observed hand sanitizer provided at point of sale and pick up area.
01/14/2021: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Routine inspection
- Hand sink provided and accessible.
- Quat sanitizer provided at 200 ppm at the 3 comp sink as well as for surface cleaning.

COVID-19 Routine Restaurant Inspection
Facility has offering take out; dine in has been closed.
A Workplace Specific Plan has prepared and implemented.
Overall Plan is Good.
• Observed employees wearing face coverings.
• Observed physical distancing signs posted.
• Per Plan, high touch areas are sanitized every one hour.
• Facility has reduced the seating capacity of the on site dining areas to provide a minimum of 6 foot physical distancing.
• Observed hand sanitizer provided at point of sale.
• Employees have been trained on the contents of Plan. Training is documented.
07/15/2020: Routine Inspection
Violations:Major - 0
 Minor - 1

Please resubmit food facility plan review with discription of project and euipment scedule for the newly installed sinks ASAP. Comply by 7/20/2020.

Inspection Memo:


Dish wash machine is found to be high temp dish washer. Temperature was checked >160*F.

Fans are cleaned and new fan guards installed in walk in coolers.

Fans inside reach in refrigerator clean.

Great Job!
01/09/2020: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

01/08/2020: Routine Inspection
Violations:Major - 0
 Minor - 4


Observed dish wash machine produces 0 ppm chlorine residue. Dish wash machine must produce 50 ppm residual chlorine. Facility called repair company. Comply by 1/8/2020.

Provide chlorine test strips.


Please clean fans inside walk-in coolers and reach in refrigerator. Also clean ceiling inside walk in cooler/meat cooler.

Please clean equipment surfaces through out the kitchen and service area.


Observed food nesting in reach-in refrigerator. Food must be stored separate. Avoid such practice. Corrected on site.


Observed too much washing materials and other items on the floor below the 3 comp sink and dish wash machine drain board. Please make the floor clear and visible.

Inspection Memo:

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