Food Facility Details

  1465 EUREKA RD #100
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-Observed hand washing facilities fully stocked and accessible.
-Observed proper cold holding of 41F and below.
-Observed proper cooling methods.
-Observed hot water at 3 comp sink at 160F.
-Observed ware-washing machines with sanitizer concentrations of 50ppm.
-Overall, facility is in need of thorough cleaning of floors and walls. Maintain a regular schedule of cleaning the floors and walls to prevent grime and mold build-up.

-Green Placard.

-A workplace Specific Plan has been prepared and implemented.
-Sanitizer is made available at entrance.
-Capacity has been limited to provide social distancing.
-Employees observed wearing face coverings.
03/23/2021: Routine Inspection
Violations:Major - 1
 Minor - 1

Observed all prepared sanitizer buckets at 0ppm Quat.
Sanitizer buckets shall be prepared at beginning of day and switched out every 2-4 hours to maintain a concentration of 200ppm.
Corrected on site.

Observed no valid Food Safety Manager Certificate at time of inspection.
All food facilities serving potentially hazardous foods shall have at least one Certified Food Safety Manager.
Please provide by 5/23/2021.

Inspection Memo:

Q1227 RESTAURANT - Routine Inspection

HAND WASHING STATIONS - Fully stocked and accessible
SANITIZING - 400 ppm quaternary ammonia in sanitizer buckets, 50 ppm chlorine in dish washing machine
HOT WATER SUPPLY - 120F + at three compartment sink
TEMPERATURE CONTROL - All potentially hazardous foods were holding at or below 41F and all hot holding units at or above 135F.
FOOD SAFETY TRAINING - See comment in report body

• Facility has was generally following the guidelines but did not have a formal written plan. Work Site Specific Plan template was completed on site during the inspection.
• Employees were initially were no wearing face coverings. Advised the chef of the Jun 18, 2020 state guidance which says anyone preparing food for sale shall be wearing a facial covering. Employees donned face masks at the start of the inspection when requested and the Chef confirmed this will be required from now on. Recommended temperature checks and daily certification of symptom free/exposure free for all staff.
• Observed physical distancing and COVID-19 signs posted.
• No physical barriers at point of sale please be sure guests maintain appropriate distancing during transacations.
• Per Plan, high touch areas are sanitized every two hours. Tables and menu's sanitized after each party.
• Facility is following the "no dine-in" order. Patrons are allowed to entry to place orders and for pick up. Outside dinning area was in compliance with separation and adequate airflow guidance.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the COVID-19 guidelines however training should be documented.
• Scan code is preferred for menu however washable menu's and disposable are also used depending on the circumstance.
07/24/2020: Routine Inspection
Violations:Major - 0
 Minor - 1

Food Safety Managers Certification and Food Handlers Cards were unattainable in a locked safe. Please make sure these certificaitons are accessible at all times by the person in charge for inspection. It is preferred that the Food Safety Managers Certification be posted inside the facility.

Inspection Memo:

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