Food Facility Details

  5540 DOUGLAS BLVD #150
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-On-site to conduct a re-inspection. See routine inspection report, dated 5/5/2021, serial name DAAHEYYXL.
-Ice bin had been drained and the inside was cleaned.
-Observed ware wash machine at bar with sanitizer concentration of 50ppm.
-Back door handle was fixed to allow door to close and open without getting stuck.
05/07/2021: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

-Observed hand washing facilities fully stocked and accessible.
-Observed hot water at 3 comp sink at 120F.
-Observed sanitizer buckets with proper concentration: 200ppm Quat.
-Observed proper cold holding of 41F and below at the following units:
-All standing reach-in refrigerators and freezers.
-Walk-in cooler.
-Cold holding units at grill station.
-Cold holding units in middle of cook line.
-Observed proper hot holding of 135F and above.
-Overall, facility is generally clean and well organized.

-Green placard

-Facility is offering on-site dining (indoor and outdoor).
-Employees observed wearing face coverings.
-Observed COVID19 and social distancing signs posted.
-Observed hand sanitizer provided to customers.
05/05/2021: Routine Inspection
Violations:Major - 1
 Minor - 4

Observed the following items in the pizza prep cold holding unit to be between 45-51F:
-Diced tomatoes
-Diced chicken
-Sliced chicken
All potentially hazardous food cold holding shall be at 41F and below.
Items were moved to walk-in cooler to return to correct temperature.
Corrected on site.

Observed mold build-up in ice machine.
All equipment shall be clean and in good repair.
Drain ice machine and clean inside of unit.
Correct by 5/7/2021.

Observed broken tiles underneath grill on cook line.
Floors shall be clean and maintained.
Correct by 11/5/2021.

Observed two flies in the kitchen.
Back door was propped open.
Fix door handle so that back door to outside walk-in cooler can remain closed while employees go in and out to prevent the entrance of vermin and insects.
Correct ASAP.

Observed ware wash machine in bar area with 0ppm Chlorine residual.
All ware wash machines shall have a sanitizer concentration of 50ppm.
Correct by 5/7/2021.
Use ware wash machine in kitchen or wash by hand in 3 comp sink until unit is fixed.

Inspection Memo:


HAND WASHING STATIONS - Fully Stocked and accessible
HOT WATER SUPPLY - 120F+ three compartment sink, 100-108F hand washing sinks
SANITIZING - 400 ppm quaternary ammonia in spray bottle, 50 ppm chlorine in dishwasher.
TEMPERATURE CONTROL - All potentially hazardous foods observed to be at or below 41F or at or above 135F (With exception of noted prep table units to be repaired)
FOOD SAFETY TRAINING - Managers certificate and food handlers cards on site and current

• Facility is following the guidelines however the person in charge was unable to locate the work site specific plan. A new plan was completed on site. Staff are following the COVID-19 state guidelines.
• 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 regularly such as the point of sale and restrooms. Outdoor dinning tables are sanitized after each party. Quaternary ammonia wipes and spray are used for this process.
• Facility is following the current "no dine-in" order. The seating outside is in accordance with the physical distancing and air flow requirements.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training shall be documented on the plan.
• Menus are disposable and a QR code is also provided to access the menu.
07/29/2020: Routine Inspection
Violations:Major - 0
 Minor - 3

Consumer advisory statement on menu is correct however there must be a symbol such as an asterisk next to each menu item which can be ordered undercooked. Please plan to revise the menu accordingly.

First prep table cooler in line up for pizza making is not holding proper temperature. Chef advised me that service was already called in for the unit and ice baths were being used. Ice baths were not fully surrounding the containers and therefore temperature of some potentially hazardous foos were 45-50F. Discussed using 4-hour time control or otherwise redesign the ice bath to ensure 41F or below. The cool on the reverse side holding pretzels and sliced cheese was very warm almost 60F. The potentially hazardous foods were moved to the walk in cooler.

All other units were holding proper temperatures

A few flies were noted inside the facility most likely due to an increase of use of the patio door while dine-in is not allowed due to COVID. Person in charge stated that pest control has been scheduled to troubleshoot the issue. In the interim the facility can try plugging in a fan as a temporary air curtain and be persistent with employees that the door not regularly remain open.

Inspection Memo:

Follow-up Inspection/second


Out of order refrigeration unit was repaired and all cold holding at salad bar probed at 38-41*F.

Ice machine well cleaned.
12/09/2019: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Follow-up inspection

Ice machine cleaned. Do more cleaning on it.

Cold holding refrigeration unit repair is on progress. Do not use refrigeration unit until complete repair is done. Call health inspector or text @ 530-488-0399 before using the repaired refrigerator unit for cold holding.
12/05/2019: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

12/04/2019: Routine Inspection
Violations:Major - 0
 Minor - 3

Observed dirt/grime inside ice machine. Deep clean ASAP!

Please seal gap between wall and hand sink ASAP.

Observed refrigerator unit at salad bar probed 58*F for Kale and super food salad 48*F. Both salads are voluntarily discarded.
During inspection Salad bar refrigeration unit was on repair. Re-inspection will be conducted on12/5/2019.

Inspection Memo:

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