Food Facility Details

TAHOE TAP HAUS
  475 N LAKE BLVD
  TAHOE CITY, CA 96145
  
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Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher at 50PPM chlorine residual
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F

Facility following current Covid 19 protocols.
No signature acquired per Covid 19 inspection protocols.
04/20/2021: Routine Inspection
Violations:Major - 0
 Minor - 2

Observed: Facility does not have a current certified Food Manger. Expired on 3/16/2021.

Corrective Action: Each food facility shall have a Certified Food Safety Manager on staff. The Certified Food Safety Manager certificate shall be posted in the food facility. Facility will provide a current Food Manager within 30 days of this inspection.

Observed: Employee drink with no lid or straw near prep area.

Corrective Action: All empoyee drinks shall have a lid and straw, and be placed in a designated location away from any food preparartion.

Inspection Memo:

Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher at 50PPM chlorine residual
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F
Food safety manager cert current and available at time of inspection.

Facility following current Covid 19 protocols.
No signature acquired per Covid 19 inspection protocols.
12/30/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher at 50PPM chlorine residual.
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F.
Food safety manager cert current and available at time of inspection.

Workplace Plan: Restaurant is working on plan to implement in dining and outdoor dining.
Items Discussed:
High risk areas identified.
Plan will be reviewed weekly.
High risk areas to be sanitized hourly.
Hand washing and hand sanitizer encouraged and required by employees and guest.
Mask will be worn by staff while working.
Dishwasher to wear eye wear and mask at minimum. Face shield, apron, mask, and gloves are suggested.
Facility will implement outdoor host area to manage seating in and outdoor.
To go orders will be encouraged with curbside pick up.
Patrons to be seated together as a group.
All tables to be setup to maintain 6' distancing for indoor and outdoor seating.
Indoor/Outdoor tables to have placard or be managed by staff to ensure that sanitizing has occurred between guest.
Final written plan to be submitted to this office prior to indoor/outdoor dining to begin.






06/22/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher at 50PPM chlorine residual
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F
Food safety manager cert current and available at time of inspection
03/04/2020: Routine Inspection
Violations:Major - 0
 Minor - 1

Observed: The microwave is dirty with food debris. Compresses gas cylinders behind the bar are not chained. The hood is dirty.

Observation: Clean the microwave. All compressed gas cylinders shall be chained at all times. Clean the hood on the main cook line to remove the grease build up.

Inspection Memo:

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