Food Facility Details

SCOREBOARDS PIZZA & GRILL
  9260 SIERRA COLLEGE BLVD #600
  ROSEVILLE, CA 95661
  916-797-1100
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ROUTINE INSPECTION:
-Observed hot water at 3 comp sink at 135F.
-Observed proper cold holding of 41F and below.
-Observed proper sanitizer concentrations: 50ppm Chlorine at ware wash machine and 200ppm Quat in sanitizer buckets.
-Overall, facility is generally clean and organized. Facility could use thorough cleaning underneath equipment and shelving.

INSPECTION RESULT:
-Green Placard.

COVID19:
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed hand sanitizer provided at entrance to facility.
04/28/2021: Routine Inspection
Violations:Major - 0
 Minor - 2

REPEAT VIOLATION:
Observed no paper towels at hand washing facilities in front of house at bar or salad areas.
Paper towel shall be provided in a wall mounted dispenser at all hand washing facilities.
Provide paper towel immediately.

Observed hand sink in bar draining to a bucket instead of a drain.
All plumbing fixtures shall be installed in compliance with local plumbing ordinances.
Correct by 10/28/2021.
Failure to comply may result in a yellow placard and/or a re-inspection fee.

Inspection Memo:

10/02/2020: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Observed proper cold holding temperatures of 41F or below.
Observed proper sanitizer level at dish washer.


• Facility has implemented steps to preventing COVID-19, a written Workplace Specific Plan has not been prepared.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized hourly.
• Facility has reduced the seating capacity of the onsite dining areas to provide a minimum of 6 foot physical distancing.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Menus are being disinfected after each use.
• Onsite dining areas shall be closed until facility has prepared and implemented a Workplace Specific Plan. A Workplace Specific Plan template was emailed to operator at the time of the inspection.
09/25/2020: Routine Inspection
Violations:Major - 0
 Minor - 3

Observed hand washing facilities in front of house without paper towels.
Hand washing facilities must be fully stocked with warm water of 100-108F, soap, and paper towels at all times.
Provide paper towel dispenser at both hand washing facilities by October 23, 2020.
Failure to comply may result in a yellow placard or re-inspection fee of $398.

Hot water at 3 comp sink was measured at 110F.
Hot water should be supplied at 120F.
Hot water is supplied at prep sink a 140F.
Fix 3 comp sink so that hot water of 120F is available by 10/2/2020.
Failure to comply may result in a yellow placard and/or a re-inspection fee of $398.

Observed sanitizer bucket in kitchen at greater than 400ppm.
Observed sanitizer bucket in salad prep area at 0ppm.
Quat sanitizer must be at 200ppm.
Corrected on site.

Inspection Memo:


Hand sink supplied with soap, paper towels and water temp>100*F
Three comp and prep sink water temp>120*F
Sanitizer at 200ppm quat
Dish washer at 50ppm chlorine
Cold holding<41*F
Food Safety Manager Cert current and available

Covid19 Guidelines:
"Social Distancing", "Safe Dining", Safe-Dining Checklist and Worksite Plan available.
Measures facility is implemented are posted on window, along with date of training of employees
Bathroom cleaning checklist and schedule is posted on bathroom door, cleaned every hour.
Indoor seating is 6 ft. apart
Laminated menus get cleaned after use
Booths are seated every other one, tape is used to block off booths
Patio seating available, 6 ft. apart
Multiple hand sanitizer bottles are available at entry and back area
All condiments are removed, given to customers upon request
Utensils are wrapped and given to customers with order
Employees self-check for temperature
All employees wearing masks
06/18/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:


Cook line equipment is clean and food properly stored and labeled. Storage areas are organized and racks are clean. Some food items are individually wrapped and kept in cooling drawers.
Hand wash sinks supplied with soap, paper towels and water temp>100*F
Three comp sink water temp>120*F
Cold holding items<41*F
Sanitizer buckets at 200ppm quat
Dish washer at 50ppm chlorine
Food safety manager cert current and available
10/24/2019: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

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