|
01/29/2025: 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 Manager's Cert & Food Handler cards up to date.
5) Handwash sinks supplied and accessible.
6) Sanitizer buckets in compliance.
7) Dishwasher in compliance (50ppm chlorine).
Green Placard issued on this date.
No violations observed on this day.
|
05/30/2024: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 2 |
|
Observed plate of half eaten slice of cake placed on top of coffee maker. All employee food should be stored in designated place and employees should only eat food items in that designated place away from customer food items.
Note: Employee threw away food items. CORRECTED ON SITE.
|
REPEAT VIOLATION: Observed 2 containers of beef on floor of walk-in refrigeration unit. Food items must be placed 6 inches above the ground.
Note: Items were moved to storage rack. CORRECTED ON SITE.
|
| Inspection Memo: |
This is a combination of a routine and complaint response. CO0026072 Complainant stated that improper equipment was used to reheat food that can melt into food items.
Spoke with owner and he confirmed that food was reheated in a styrofoam container. Moving forward owner agreed to set up SOP where any reheating that needs to be done for to-go orders will take place in microwave safe commercial equipment and then transfered to styrofoam container. Owner also set up impromptu training while inspector was present for his staff about reheating items when they are already packaged to go. Owner is aware of the issues that can be caused if styrofoam melts into the food.
Complaint is valid.
As of the date of this report, no other incidents have been reported to Placer County Environmental Health.
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.
7) Dishwasher in compliance (50ppm chlorine).
Green Placard issued on this date.
|
01/23/2024: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 3 |
|
REPEAT VIOLATION: Current Food Safety Manager's Certificate is expired. Acquire new certification ASAP.
|
Observed large volume container with shredded cheese in ice bath.
Cheese at top of container observed at 68*F.
Cheese melted on sides of container observed at 100*F.
Cheese at bottom of container (in ice bath) at 40*F.
All potentially hazardous food must be at 41*F. If using ice bath ensure that all food in container is submerged in ice bath.
Note: Container of shredded cheese was placed near heat sources. Place ice bath and container of cheese away from heat sources so melting does not occur. Facility voluntarily discarded out of temperature cheese. Facility remade ice bath and all cheese was submerged. CORRECTED ON SITE.
|
Observed container of meat placed on ground in walk-in refrigerator. All food must be at least 6 inches off the ground.
Note: Employee placed container on shelves in walk-in refrigeration unit. CORRECTED ON SITE.
|
| Inspection Memo: |
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) Handwash sinks supplied and accessible.
5) Sanitizer buckets in compliance.
Green Placard issued on this date.
|
04/05/2023: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 2 |
|
Current Food Safety Manager's Certificate is expired. Acquire new certification ASAP.
.
|
Observed ice being used to cool drink dispenser also being served in customers drinks. Do not use ice for both purposes. Have separate ice for customers.
|
| 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) Handwash sinks supplied and accessible.
5) Sanitizer buckets in compliance.
6) Dishwasher in compliance (50ppm chlorine).
Green Placard issued on this date.
|
09/15/2022: Revisit/Reinspection
|
| Violations: | Major - 1 |
| | Minor - 0 |
|
Observed True refrigeration unit at 55*F and the following temperatures were recorded:
- shredded cheese at 55"F
- diced tomato at 56*F
- Al pastor meat at 56*F
- Chicken tacos at 54*F
All items were voluntarily discarded.
|
| Inspection Memo: |
Re-inspection of major violations cited on 9.06.22
1. Dishwasher observed to be at 100ppm chlorine. Major violation fixed.
2. Reinspection of True 4 drawer refrigeration unit in cooking area.
In previous report the following was observed:
Observed True brand large refrigerator in cooking area at the following temperatures:
1. El pastor raw meat at 46*F
2. Diced tomato at 44*F
3. Tamales at 46*F
4. Ambient temperature in reach-in section was 45*F.
Cold holding units must maintain potentially hazardous foods (PHF) at 41*F or below.
Instructed owner to move most used items to working refrigeration unit and store the rest of the items in walk-in cooler.
Upon reinspection on this date 9.15.22 the following was observed: True refrigerator 4 drawer unit was out of compliance and being used to store potentially hazardous food (PHF). DO NOT use refrigeration unit to store any potentially hazardous food (PHF) until it has been repaired/replaced and can hold PHF at 41*F or below. If out of compliance during next re-inspection, further enforcement actions may be taken.
Contact inspector at (530) 718-4156 when unit has been repaired/replaced.
Yellow Placard posted on this date (9.15.22) and re-inspection fee of $417 will be charged.
|
09/06/2022: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 6 |
|
REPEAT VIOLATION
Observed food warmer and food tray holder stored in employee restroom. Please discontinue practice of storing food equipment in employee restroom. Move food warmer into another area of the facility. CORRECTED ON SITE
|
Observed scoop submerged in ground meat and walk-in cooler. Scoop must be kept out of food to avoid possible cross contamination.
Note: Employee removed scoop and placed it in separate sanitized container. CORRECTED ON SITE.
|
Observed missing thermometer in refrigeration units. Provide thermometer in refrigeration units in order to check temperature of unit to ensure its holding at 41*F or below.
|
Observed True brand large refrigerator in cooking area at the following temperatures:
1. El pastor raw meat at 46*F
2. Diced tomato at 44*F
3. Tamales at 46*F
4. Ambient temperature in reach-in section was 45*F.
Cold holding units must maintain potentially hazardous foods (PHF) at 41*F or below.
Instructed owner to move most used items to working refrigeration unit and store the rest of the items in walk-in cooler.
Note: owner had employees move items. Owner also said they will have refrigeration unit serviced/replaced.
|
Observed automatic dishwasher at 0ppm chlorine. Dish washer must have chlorine solution at 100ppm to sanitize. Mitigated by using 3 comp sink in order to wash, rinse, and sanitize equipment and utensils.
Note: During inspection owner was instructed to stop using AutoChlor dishwasher and use 3 comp sink. 3 comp sink was set up for sanitizing of equipment of utensils. CORRECTED ON SITE
|
Observed multiple wet cloths on food preparation counters. Wiping cloths must be stored in clean water with sanitizer when not in use. Keep wet cloths in sanitizer.
Note: Employee moved all wet cloths into sanitzation buckets while inspector was present. CORRECTED ON SITE
|
| Inspection Memo: |
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) Handwash sinks supplied and accessible.
5) Sanitizer buckets in compliance.
Note:
1. Owner was instructed to use 3 comp sink while Autochlor warewashing machine is serviced. Once machine has been serviced and tested for >50ppm chlorine. Contact inspector Noe at (530) 718-4156 in order to set up appointment to check that Autochlor machine is working correctly before using machine.
2. Large reach-in refrigeration unit on cook-line needs to be serviced in order to hold food at 41*F or below. Owner will have unit serviced and contact inspector Noe at (530) 718-4156 in order to set up appointment to check that refrigeration unit is holding at the correct temperature. Use second refrigeration unit on cook-line and store rest of food in walk-in cooler.
Green Placard issued on this date.
