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Routine Inspection Observations:
Hot water from all 3 compartment and food preparation sinks observed at 120F except for the 2 compartment prep sink at deli, see violation.
Warm water from all hand wash sinks observed at 100F.
All hot holding at >135F.
Most cold holding at <41F, see violation.
Facility uses high heat sanitizing dish machines. Tested each unit and observed 160*F at utensil surface. Facility has high heat test strips.
Quaternary ammonia at 3 compartment sinks and wiping cloth sanitizers found at 200ppm except at cappuccino machine at coffee bar, see violation.

COVID-19 Inspection
For updates on Placer County’s reopening status, facility should frequent the following website:
Per manager, the facility has a living document Covid-19 workplace specific plan.
Employees screen for temperatures and symptoms before starting work.
Observed all employees wearing face coverings.
COVID-19 sign posted in facility.
Physical barriers provided at POS.
Facility discontinued scoopable bulk dry goods.
Hand sanitizer is available at entrance to facility.
6ft markings and flow arrows placed on the floor.
Restroom available for customer use.
04/16/2021: Routine Inspection
Violations:Major - 0
 Minor - 6

The large shovel scoops for the ice maker in the rear area are hung up on and against the wall with the scoops touching the wall surface. The ice is used in contact with foods (raw seafood, prepackaged items, etc.) throughout store. Maintain these shovel scoops inside of an easily cleanable container, or install a cleanable shield on the wall for the scoops to rest against.

Observed individually portioned plastic wrapped deli meats in the sandwich cold top at deli holding at 41-48*F. Ensure deli meats are not over stocked inside of the container to provide sufficient cold holding.

Observed the sanitizer solution for soiled wiping cloths at the coffee bar at less than 150ppm quaternary ammonia. Department should replace the sanitizer solution at least every 1.5-2 hours to ensure the solution remains at 200ppm quaternary ammonia.

1. Observed missing grout between floor tiles at the bakery 3 compartment sink area. The facility should re-grout the tile in this area to prevent further deterioration. The floor must be smooth and easily cleanable. Water should not pool on or between tiles.

2. Observed missing ceiling tiles throughout the large dish machine room at deli. Replace missing ceiling tiles to provide a smooth and easily cleanable surface.

The flexible tubing drain lines for the large ice maker in rear area is entering directly into the floor sink. Raise these drain lines to provide a minimum 1 inch air gap above the floor sink.

Observed a maximum hot water temperature of 117*F from the deli 2 compartment food preparation sink. Adjust the unit to provide a minimum of 120*F hot water at all times.

Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink at 120F
Warm water from hand sink at 100F
Some Quat sanitizer from 3 comp sink at 200ppm
Cold holding at <41F
Hot holding at >135F
Cooked chicken from the oven at 195F
High heat sanitize from dishwasher at 160F

COVID-19 Guidelines
• Observed both indoor and outdoor dining are closed. Facility has provided on site a costume COVID 19 prevention play book on site.
• Observed all employee wearing face covering.
• COVID-19 or physical distancing signs were posted in facility.
• Physical barriers were provided at the register.
• Per manager, high touch areas are sanitized every regularly throughout the day.
• Hand sanitizer is available at entrance to facility.
• 6ft markings and flow arrows placed on the floor.
• Restroom available for customer use.
• Observed all sampling station closed.
• Employee temperature checks prior to work.

Failure to correct violations may result in a yellow placard and/or chargeable re-inspection.
08/12/2020: Routine Inspection
Violations:Major - 1
 Minor - 3

Observed empty wall mounted paper towel dispenser at the deli cook area. Maintain hand sinks fully stock with soap and paper towel at all time.

Observed an employee roll a trash bin into the warewashing area with gloves on, then walked over to the 3 comp sink to rinsed his hands with gloves and proceed to grab clean trays and utensils from the clean bins.
Employee was instructed to discard his gloves and properly wash his hands prior to touching clean dishes.

Observed top portion of deli meat, roast bell pepper and cheese in the sandwich cold top at the deli make line at 44F-47F. Discontinue overstocking the containers in the sandwich prep unit to ensure proper cold holding. Maintain all potentially hazardous food cold holding at <41F.

Observed quat sanitizer from the prepared food, seafood and produce department 3 comp sink at 400ppm. Maintain quat sanitizer at 200ppm.

Inspection Memo:

12/18/2019: Routine Inspection
Violations:Major - 0
 Minor - 7

Observed a significant amount of dirty dishes piled high on the drainboard in the meat department 3-comp sink. Provide cart or addition work space to dump dirty dishes so the the 3-comp sink is accessible for warewashing. Comply by 1.18.2020

Observed grime on the handle of the reach in refrigerator in seafood department. CLEAN!!

Observed grime and debris accumulation on the doors and tracks of the the meat department display refrigeration unit. Clean!

Observed debris accumlation in the tracks of the stainless steel work table across from the sushi prep. Clean.

Observed grime residual on the bulk food container lids in the prepared food area. Clean!

Observed overfilled containers of food in the deli cold table. Top portion of deli meat probed at 46-58*F Do not fill container of food above the limit line indentations to facilite proper cold holding. Foods removed at the time of inspection.

Observed no back flow prevention for the hose bid in the prepared foods warewashing area. Install backflow prevention device to prevent cross contamination.

Observed liquid waste drainage line for the ice machine disconnected. Repair.

Observed handsink installed directly next to prep sink and coffee machine in the coffee bar. A splash guard must be installed on both side of the handsink to prevent contamination. Correct by 1.18.2020

Observed water at handsink across for the bakery worktable only reaching 92*F. Water at handwashing sinks must be provided a 100-108*F for proper handwashing. Adjust temperature ASAP.

Observed damaged cove base on the wall beind the reach in refrigerator in the coffee/juice bar area. Repair by 1.18.2020.

Inspection Memo:

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