Food Facility Details

ZOCALO ROSEVILLE
  1182 ROSEVILLE PKWY #110
  ROSEVILLE, CA 95678
  916-788-0303
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A follow up inspection was conducted today in response to violations noted on the routine inspection dated 2/1/2021.

The following violation corrections were observed:
-All hand wash sinks have been provided with soap and paper towels. A new paper towel dispenser was installed at the warewashing area hand wash sink, and the inoperable paper towel dispenser at the hand wash sink by the taco station has been repaired.

-The warewashing area hand wash sink has been reattached to the wall and the leak has been eliminated.

-The left side 3 compartment sink faucet has been reinstalled. Facility has installed a hose with sprayer on a potable water line below the dish machine drainboard.

-Observed the chemical dish machine at the bar with 50ppm chlorine.

-Per manager, cooked chicken and care asada are now stored in the refrigerator for use rather than hot held in a water bath on the griddle. However, manager stated that if they return to hot holding at the griddle water bath, they will first reheat in an oven to 165*F.

-Facility is no longer using the lower drawers of the 4 drawer refrigerator at the taco station. A work order has been set up to repair. Ensure the lower drawers hold at or below 41*F prior to resuming use.

-Per manager, the ice chest adjacent to the bar area hand wash sink will not be used until a solution is in place to prevent splash contamination from the immediately adjacent hand wash sink.

Continue to correct the following:
-Observed salsa and ceviche holding at 44-47*F in the cold top unit opposite the griddle. Prior discussions with manager were to re-install the cold top unit lids to better cold hold, however, manager states this is impractical as these items are used very frequently. Operator to continue to find a strategy that works best for keeping these items at or below 41*F such as calling for repair service, using an ice bath, or using Time as a Public Health Control. Using time (4 hours) rather than Temperature as a public health control would require submitting a written procedure by email for review and approval.

-The newly reinstalled left side faucet of the 3 compartment sink does not have hot water. The faucet lines are still being hooked up. Immediately provide hot water to this faucet. Note the right side faucet of the 3 compartment sink has hot water and facility has a functional dish machine.

-A work order has been set up to replace missing grout between red quarry tiles throughout kitchen. Continue to replace grout to provide a smooth, durable, and easily cleanable floor. Note that replacement of flooring which is not like for like will require plan review by Placer County EH.
02/16/2021: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Routine Inspection Observations:
Hot water from the 3 comp sink at 120F
Warm water from all hand sink at 100F
Most cold holding food at <41F
Most hot holding food at >135F
Kitchen dish machine verified at 50ppm Chlorine

Notes:
-The left side faucet at 3 compartment sink has been replaced with a split hose system with sprayers attached. This issue was previously written as a violation on the June 2020 inspection report. Further review will be conducted on approval status. Facility may need to reinstall the left side 3 compartment sink faucet.

-Bar area hand wash sink is immediately adjacent to ice chest used for consumption, no splash guard is present to prevent splash contamination of ice. Ice chest is not currently in use due to limited use of bar.

This Division previously conducted a COVID-19 inspection on 6/9/2020. Facility is offering service for outdoor dining and to-go only, which is approved under Placer County’s current placement on the California Blueprint for a Safer Economy (purple tier). At this time, dine-in restaurant service remains not permitted in Placer County. For updates on Placer County’s reopening status, facility should frequent the following website: https://covid19.ca.gov/safer-economy/.
02/01/2021: Routine Inspection
Violations:Major - 1
 Minor - 6

Observed the warewashing area hand wash sink loose and coming off of the wall. Ensure the sink is secured.

Observed water leaking from behind the wall panel onto the floor at the warewashing area hand wash sink. Repair plumbing to be fully operable.

Most hand wash sinks at the facility had an inoperable paper towel dispenser and/or lacked hand wash soap. Ensure all hand wash sinks have soap and paper towels stocked in operable dispensers at all times.

Observed cubed steak and raw fish holding at 44-48*F in the lower right drawer of the below counter refrigerator at taco station. This unit has had similar issues in the past. The drawers do not always stay closed. Ensure this unit is operated to hold potentially hazardous foods at or below 41*F at all times. Take action as necessary.

Observed sliced tomatoes and ceviche holding at 44-48*F in the cold top unit at cook's line opposite the griddle. The cold top unit has lids which are not currently utilized (stored against wall by salsa station). Ensure this unit is operated to hold potentially hazardous foods at or below 41*F at all times. Take action as necessary. Facility may re-install lids or reduce the volume of food stored in each container to provide adequate cold holding.

Repeat Violation.

Observed missing grout between red quarry tiles throughout kitchen. Replace grout to provide a smooth, durable, and easily cleanable floor. Per manager, this item is in the process of being corrected.

Note that replacement of flooring which is not like for like will require plan review by Placer County EH.

Observed the chemical dish machine being used at bar with no chlorine sanitizer detected with test strips. Facility shall immediately cease using the bar dish machine until serviced to provide chlorine sanitizer at 50ppm. For the time being, wash/rinse/sanitize bar utensils at the kitchen warewashing area.

Observed the Quat sanitizer solution used for wiping cloths (taken from the mop sink chemical dispenser) at well above 400ppm. Observed the Quat sanitizer solution at the 3 compartment sink dispenser at undetectable levels. Service these Quat sanitizer dispensers to maintain Quat levels at 200ppm.

Observed employee handle face covering with gloved hands then proceed with food preparation without changing gloves. Ensure staff change their gloves and wash hands at the appropriate times including when touching one's face or face mask.

Observed cooked chicken and carne asada in aluminum foil holding at 100*F in a hot water bath on the turned on griddle. Per operator, the chicken and carne asada were taken from refrigeration and placed in the hot water bath on the griddle about 1 hour prior. Instructed operator to reheat the chicken and carne asada in the oven to 165*F prior to hot holding at >135*F. Operator stated that they will change their process for reheating the chicken and carne asada to first reaching 165*F in the oven prior to hot holding at the griddle.

Inspection Memo:

Temperatures taken:
Hot water from the 3 comp sink at 120F
Warm water from all hand sink at 100F
Most cold holding food at <41F
Hot holding food at >135F
Quat sanitizer from the sanitizer bucket at 200ppm

Covid-19 observation:
Observed approximately 5 employee in back of house and 4 in front of house.
Observed all employee wearing face covering and gloves while working.
Written workplace specific plan completed and available on site. Electronic file of employee covid-19 health and hospitality training log available on site.
Custom made Covid 19 prevention signage posted at the front entrance.
Facility is using digital menu.
Hand sanitizer is available throughout the facility for employee and customers use.
Indoor and outdoor dining tables are spread out 6ft apart.
The bar is closed for dine in, but employee still use it to prepare alcohol for customer. Manager is aware that alcohol must be sold with a meal in the same transaction.
Employee are required to pass a health screen before they start work.

Reminders:
Failure to correct violations may result in a yellow placard and/ or chargeable re-inspection.
06/09/2020: Routine Inspection
Violations:Major - 1
 Minor - 4

Observed 3 paper towel dispenser in the kitchen either out of battery or out of single use paper towel. Make sure the hand sinks are fully stock and working at all time.

Observed the 3 comp sink faucet on the left side was replaced with a red water hose. Discontinue using the water hose and install a faucet that would reach both compartment on the 3 comp sink. Please use the spray nozzle by the dishwasher to clean dishes if needed.

Observed standing water in the warewahing area and between broken floor tiles in back of house and by the opening between the dine in area and warewashing area. Repair the floor tiles and maintain floors clean. Floors must be of smooth, durable, nonabsorbent and cleanable surfaces. Plans must be submitted to PCEH for review if replacing flooring with a different kind of material.

Observed pico de gallo and cheese in the cold top next to the tortilla bin at 44F-50F. Maintain potentially hazardous food cold holding at <41F. Manager adjusted the temperature to 41F or below on site.


Observed employee actively washing dishes in the dishwasher with no chlorine sanitizer or high heat sanitizer. Please use the 3 comp sink to wash dishes until the dishwasher is repair. Manager contacted autochlor on site. Employee rewashed dishes on site.

Inspection Memo:

12/17/2019: Routine Inspection
Violations:Major - 1
 Minor - 4

Observed liquid waste backing up from floor sink under the 3-comp sink. Do not let this happen!! Debris strainer in floor sink must be emptied and clean as often as needed in order to maintain flow. Remember to pre-scrap food debris into trash before warewashing. Corrected on site.

Repeat violation. Observed split water line for hose at the 3-comp sink faucet for no backflow prevention device. Provide. Comply by 12.24.2019.

Observed inoperable paper towel dispenser at the handsink closest to the tortilla grill. Replace battery/repair. Corrected on site.

Observed cubed steak at 56*F and shrimp at 53*F in the bottom left refrigerator drawer next to the tortilla grill. Potentially hazardous foods must be maintained at <41*F.

Note: refrigerator drawers are being left open slightly. Drawers must be kept closed at all time to maintain proper temperature. Note: refrigeration unit tips slightly forward. Adjust unit so it is flat or tipped back slightly so drawers close easily.

Note: foods probed over 50*F were voluntarily discarded at the time of inspection.

Observed grime accumulation inside both soda gun dispenser nozzles in the bar. Thoroughly clean and sanitize.

Inspection Memo:

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