Food Facility Details

Google Map

Routine Inspection Observations:
Hot water from the 3 comp sink at 120F
Warm water from all hand sink at 100F
Most cold holding at <41F, see violation
The kitchen dish machine was verified at 50ppm chlorine

Note: The open refrigerated display case used to store sandwiches and salads was holding at 52*F at time of inspection. Upon further investigation, the unit was in defrost mode. Facility maintenance person stated the defrost could take up to 45 minutes. Due to the open nature of the unit, all foods were similarly observed at 52*F when checked with infrared temperature gun. Manager to investigate whether the defrost cycle can be set to occur at night when the unit is not being used to store food items.

Prior to today's inspection, facility representatives expressed interest to this Division in adding additional equipment (soup rethermalizers) to provide more soup and chili items to the menu. Currently, the facility has a single soup warming unit. In addition, future plans may lead to addition of a TurboChef countertop warming oven to begin serving/selling new hot breakfast items. Based on today's inspection, facility would be capable of supporting the additional equipment and menu items. An equipment only plan check will be required prior to installation and use of the new equipment. Contact inspector at for further information and to submit the needed application and plans.

COVID-19 Inspection
Facility is currently offering food service for indoor dining using the mall tables outside the store. This is in line with Placer County’s current placement on the California Blueprint for a Safer Economy (red tier) which allows for indoor dining at 25% capacity. For updates on Placer County’s reopening status, facility should frequent the following website:

***Facility did not have a Covid-19 workplace specific plan available at time of inspection. The workplace plan is required prior to having guests take part in indoor dining. A template will be emailed to facility. Ensure the template is filled out and kept at the store for review. All employees must be trained in the plan.

-Observed all employees wearing face coverings.
-Covid-19 signage posted at entrance, and sanitizer is available for guests and employees.
-Menus is on wall
-Employees screen for symptoms and temperatures before working.
-Ensure high touch points are sanitized frequently. Recommend every 30 minutes.
-Ensure customer tables are spaced 6 feet apart at all times.
-Plexiglass barrier present at POS, and physical distancing markers are on the floor leading to POS.
03/29/2021: Routine Inspection
Violations:Major - 0
 Minor - 2

Observed a sanitizer wiping cloth stored in a container without any liquid sanitizer at the cappuccino machine. Manager corrected by filling the container with fresh sanitizer, correcting the issue.

Observed the 1 door refrigerator below the vitamix blender holding at 52*F. The refrigerator is used to store non-potentially hazardous items like juices, almond milk, and fruit. Per employee, the unit might have been turned off temporarily due to a circuit breaker issue. Ensure the unit is repaired to hold at or below 41*F.

Inspection Memo:


Violation from routine inspection date 9/9/20 has been corrected.
- Hot water from 3 comp sink at 120F
- Warm water from all hand sink at 100F
09/18/2020: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Temperatures taken:
Cold holding at <41F
No hot holding on site
Quat sanitizer from 3 comp sink at 200ppm
Chlorine sanitizer from dishwasher at 50ppm

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per manager, high touch areas are sanitized every 10 minutes. Observed pin pads sanitize after each customer use. Please include this in your plan.
• Observed straws, lids and cups behind counters.
• Observed condiment station closed.
• Observed indoor dining area closed. Facility is doing take outs only.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Menus on the wall.

A re-inspection will be conducted on 9/11/20. Please contact PCEH to reschedule if more time is needed.
Failure to correct violation may result in a yellow placard and/ or chargeable re-inspection.

09/09/2020: Routine Inspection
Violations:Major - 0
 Minor - 1

Observed hot water from the 3 comp sink and mop sink at 110F-111F. Repair water heater as needed and provide hot water of 120F from the 3 comp sink and mop sink faucet. Correct ASAP.

Inspection Memo:

Temperatures taken:
Hot water from the 3 comp sink measured at 120F
Warm water from all hand sink measured at 100F
Quat sanitizer from the 3 comp sink measured at 200ppm
Chlorine sanitizer from the dish machine measured at 50ppm
Food inside all refrigeration unit and freezer measured at <41F.
Soup in the warmer measured at >135F

1) Failure to correct violation or repeat violation may result in a yellow placard and/ or chargeable re-inspection of $388.00.
2) Please provide hand washing sign at the front hand sink.
3) Observed prepackaged cookies from local cottage food operator Serenity Cookies with no labels. Please make sure Cottage Food Operator have approve labels on the prepackaged items.
11/07/2019: Routine Inspection
Violations:Major - 0
 Minor - 4

Observed raw shell eggs stored above ready to eat inside the Hobart 2 door reach in refrigerator in kitchen. Store raw food under ready to eat food to prevent contamination.

Observed the following potentially hazardous food out of temperature:
- Open milk bottle on the counter measured at 45F-46F. Manager voluntarily discarded milk on site. Please make sure milk are store in the refrigerator after each use to ensure it is cold holding at <41F.
- Half and half at the customer self service area measured at 44F. Employee relocated half and half in to the refrigerator. Maintain potentially hazardous at <41F. If Time as a Public Health Control (TPHC) is use, please provide written procedure and log for items under TPHC on site at all time.

Observed refrigerator underneath the espresso machine and toaster missing a thermometer. Provide.

Observed no manager food safety certificate on site. Provide.

Inspection Memo:

Search Again