Food Facility Details

  10000 FAIRWAY DR #110
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Routine Inspection Observations
Hot water from 3 compartment sink observed at 120*F.
Warm water from hand sinks observed at 100*F. Sinks are stocked with soap and paper towels.
Most cold holding of potentially hazardous foods observed at <41*F, see violation.
Most hot holding of potentially hazardous foods observed at >135*F, see violation.
Sanitizer solution for wiping cloths observed at 200ppm quaternary ammonia.
Sanitizer solution at 3 compartment sink observed at 100ppm chlorine.
Shellstock tag verified for raw shucked half-shell oysters at ceviche station. Original box is kept in freezer until emptied.

This division last conducted a COVID-19 inspection on 9/10/2020. For updates on Placer County’s reopening status, facility should frequent the following website:
06/08/2021: Routine Inspection
Violations:Major - 2
 Minor - 7


Observed pre-cooked carnitas holding at 74-80*F inside of the hot holding unit at cook's line. All other foods in the hot holding unit were above 135*F. Facility shall make sure the pre-cooked carnitas are reheated properly to 165*f PRIOR to hot holding. The hot holding unit may not be used for reheating. Reheating shall occur rapidly in under 2 hours.

Operator reheated the pre-cooked carnitas to 165*F at time of inspection, correcting the violation.

1) Facility is using lemon scented quaternary ammonia sanitizer solution for wiping food contact surfaces. Sanitizers used for food contact shall be approved and unscented.

2) Facility is using quaternary ammonia sanitizer but does not have quaternary ammonia test strips. Obtain immediately.


1) Observed raw shell eggs sitting in a container at room temperature. Shell eggs felt room temperature to the touch. Per manager, the eggs are placed there during breakfast. Instructed manager to discontinue storing raw shell eggs at room temperature. The eggs were relocated to the walk in refrigerator. Raw shell eggs must be kept at or below 45*F at all times.

2) Observed cooked breakfast potatoes holding at 108-130*F in a container held on the griddle. Employee re-heated to 165*F prior to returning to hot holding.

Note: Facility is attempting to hot hold foods by keeping containers on top of the griddle. The griddle is not an approved hot holding unit. All foods on the griddle were found above 135*F accept for the potatoes. Should there be temperature violations in future inspections related to hot holding on the griddle, this practice will be required to stop. Hot holding must occur in approved hot holding units only.

1) Discontinue re-using sour cream containers for continued food storage. Provide multi-use commercial containers only.
2) Clean the meat slicer to remove food debris.
3) Discontinue lining lower shelves of food preparation tables with soiled cardboard. All surfaces shall be non-absorbent, smooth, and easily cleanable. If shelving is rusted below cardboard, the shelving should be repaired.
4) Clean the condenser fan grates inside of the walk in refrigerator.
5) Clean the condenser fan grates inside of the glass door beverage refrigerator by customer counter.

Observed containers of food stored on the floor in several locations of the facility including in the walk in refrigerator. Please store all foods 6 inches off of the floor on approved shelving.

The menu board at point of sale does have a consumer advisory regarding consuming raw or undercooked foods, but not all foods which are raw or undercooked are properly indicated. Please include an asterisk next to oysters to correspond to the advisory.

Observed spray bottles of windex and sanitizer without any labels indicating contents. Provide labels to identify chemicals immediately.

Most refrigerators at cook's line and server stations do not have thermometers. Ensure all refrigeration units have functional thermometers.

Observed drain lines for the food preparation and 3 compartment sink entering into the floor sink. Raise the drain lines to provide for a 1 inch air gap.

Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink at 120F
Warm water from hand sink at 100F
Cold holding at <41F
Most hot holding at >135F

COVID-19 Guidelines
• Facility owner completed written Workplace Specific Plan on site. Complete employee training log and email a copy to as proof of completion by 9/14/20.
• Max occupancy for facility is listed as 94. Observed 4 guest dining at time of inspection. Please limit number of guest dining inside to 23 or less.
• Observed inconsistent use of face coverings. Some employee had their face covering below the nose and some did not wear face covering at all. Please ensure employees and customers follow CDPH mandated face covering guidelines. A copy of CDPH Face Covering Guidelines was emailed to the operator.
• Observed no physical distancing and COVID-19 signs posted. A copy of Physical Distancing and COVID-19 signs was emailed to the operator. Please post upon receipt.
• Per Plan, high touch areas are sanitized every hour.
• Observed hand sanitizer provided at entrance to facility.
• Menus posted on the wall.
• Observed dining tables preset with a roll of paper towel and shared condiments. Please provide napkins in an enclosed container and keep shared condiments behind counter. Shared condiments should be sanitized between customer use.
• Observed salsa station opened for self-service. Self-service station should be closed per CDPH Restaurant Reopen Guidelines. Manager closed salsa station during inspection and plans to prepackage salsa in little plastic to go cups.
• Observed outdoor dining tables less than six feet apart. Please reposition outdoor dining tables to provide six feet distance between customer. Email picture of correction to by 9/11/20.

Failure to correct violations may result in a yellow placard and/ or chargeable re-inspection.
09/10/2020: Routine Inspection
Violations:Major - 1
 Minor - 3

Observed cooked pork and chicken on the griddle hot holding at 108F. Manager voluntarily discarded these items on site.

Observed cooked potato nesting on top of the steam table at 97F-100F. Manager voluntarily discarded food on site.

Maintain potentially hazardous food hot holding at >135F at all time.

Observed quat sanitizer from the sanitizer bucket at 500ppm. Maintain quat sanitizer at 200ppm.

Observed chlorine sanitizer from the 3 comp sink at 200ppm. Maintain chlorine sanitizer at 100ppm.

Observed a new hand sink installed outside of the restroom doors without submitting plan review to PCEH. Per manager, it was installed about two months ago. Warm water from the new hand sink was at 100F. Hot and cold water and waste water line was connected to the women's restroom hand sink. Pictures attached on file.

Plans shall be submitted to PCEH for review and approval prior to any installation of new equipment.
Please submit after the fact, an equipment only Plan Review Application to PCEH by 9/18/20. Submit along with the Plan Review Application, the equipment specification sheet and floor plan of the installation of the new hand sink. A copy of the Plan Review Application was emailed to the operator.
Also check with the City of Roseville building department for any other requirement.

Observed top sneeze guard from the front prep area removed. Please install sneeze guard back to protect prep area from possible contamination. Correct ASAP.
Emailed picture as proof of correction to by 9/14/20.

Inspection Memo:

This is a re-inspection to follow up on violations noted on 2/18/20.

All violation has been corrected except for the following:

6) Manager has a wall mounted soap dispenser and paper towel holder at the bar, but has not installed it yet. Please install the wall mounted soap dispenser and paper towel by the 3 comp sink for hand washing. Correct by 2/28/20.
A separate hand sink will be required upon a change of ownership and/ or remodeled.

27) Provide sneeze guard around the flat griddle and tortilla maker at the bar. Per manager, the same contractor who installed the front sneeze guard will be installing a sneeze guard for the bar in 2-3 weeks. Make sure sneeze guard are at least 5ft high, from the floor to top of the sneeze guard and must be able cover exposure from an average person with mouth and nose height of 4'11". Correct by 3/17/20.

45) Clean the floor underneath the refrigeration unit at the cook line. Correct by 2/28/20.

Please send pictures as proof of correction for the above violations to by its comply by date. Failure to correct the above violation may result in a yellow placard and/ or chargeable re-inspection of $388.00.

02/25/2020: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Temperatures taken:
Hot water from kitchen and bar 3 comp sink at 125F
Warm water from all hand sink at 100F
Most potentially hazardous food in the refrigerators and walk in unit at <41F
All potentially hazardous food in the steam table and hot holding unit at >135F

A re-inspection will be conducted on 2/21/20. Failure to correct violation may result in a a yellow placard and/ or chargeable re-inspection of $388.00.
02/18/2020: Routine Inspection
Violations:Major - 0
 Minor - 9

A) Observed 4 boxes of food stored on the floor in the walk in freezer. Store food at least 6 inches off the floor. Correct immediately.

B) Observed food containers and bulk bins containing white powder, salt, sugar, clear liquid with no labels. Provide labels immediately.

A) Observed utensil and knife wedged between soiled surfaces. Keep all utensils and knife on clean surfaces. Corrected on site.

B) Observed build up inside the soda gun at the bar. Maintain equipment clean and sanitized.
Correct immediately.

C) Observed build up on the baffle inside the ice machine. Maintain equipment clean and sanitized. Correct immediately.

Observed no hand sink, hand soap or single use paper towel at the bar. Per manager, the 3 comp sink is used for both hand washing and dishes. All 3 compartment sink was observed filled with water, soap and sanitizer.
Please leave the rinse or wash compartment empty to allow handwashing and provide a wall mounted hand soap and single use paper towel dispenser at the bar 3 comp sink.
Correct immediately.

In the event that handwashing becomes a violation at the bar or upon a change of owner/remodel, a hand sink will be required to be install at the bar.

Observed chlorine sanitizer in the bucket by the cook line and kitchen 3 comp sink at 200ppm. Maintain chlorine sanitizer at 100ppm. Correct immediately.

Observed 4 food employee with no employee food handler cards. Provide immediately. New employee have 30 days from the date of employment to obtain a food handler card.

Observed a tortilla maker and flat griddle used for heating the tortilla on the counter at the bar with no sneeze guard. Please provide a sneeze guard around the cooking and prepping equipment, otherwise please relocate them behind the bar or to the kitchen.
Correct by 2/29/20. Send picture to as proof of correction.

Observed build up on the floors under the refrigeration unit at the cook line. Maintain floors clean. Correct by 2/21/20.

Observed the following potentially hazardous food in the sandwich prep cold top at the cook line out of temperature:
- Cooked tribe at 46F-50F
- Raw shrimp at 44F-46F
- Raw chicken at 46F
- Sour cream at 48F
- Salsa at 49F
- Cooked pork at 49F

Manager added ice to the raw shrimp and relocate the rest of the items to the bottom shelf were it is cold holding at <41F. Repair this unit and make sure it is cold holding at <41F. Correct by 2/21/20.

Observed a spray bottle with orange solution under the bar 3 comp sink with no labels. Provide label on all chemical bottle immediately.

Inspection Memo:

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