Food Facility Details

YARD HOUSE ROSEVILLE
  1166 ROSEVILLE PKWY
  ROSEVILLE, CA 95678
  916-780-9273
Google Map

Routine Inspection Observations:
Hot water from the 3 comp sink at 120F
Warm water from all hand sink at 100F
Hot holding at >135F
Cold holding at <41F
Kitchen and bar chlorine sanitizer dish machines verified at approved concentrations (50ppm)
Quaternary ammonia wiping cloth sanitizer solutions observed at 200ppm


Complaint Investigation under CO#0024564
Nature of complaint:
Complainant alleges she became ill (diarrhea, vomiting, abdominal cramps) hours after eating dinner at the above facility on Sunday 3/21/21. Complainant is still sick to date with less severe symptoms of nausea and cramps. Complainant shared a chicken nachos appetizer with spouse, then had the baja fish tacos and water for dinner. No one else in complainants party became ill.

Investigation:
Manager was unaware of the complaint and there were no similar complaints received. Per manager, there have not been any employees ill with gastrointestinal symptoms, and all plumbing, refrigeration, and related equipment have been in proper working order. Baja fish tacos are made with alaskan pollock white fish delivered twice a week from MBM or Mclain. Produce comes from Fresh Point and is delivered 3 times per week. Per manager, an employee is always present upon delivery and immediately places the food items under refrigeration. Observed the white fish stored in refrigerated drawer at cook's line holding at 33*F and in the walk in refrigerator at <41F. Per manager, the white fish is breaded and cooked to order, never hot held or kept out of temperature. Other ingredients in baja fish tacos are cabbage (purchased pre-cut and pre-washed), cilantro (cut and washed on site), sriracha aioli (sriracha and garlic aioli), and salsa roja red sauce. Tortillas are purchased pre-made and warmed to order. Upon investigation, inspector asked chef to fry the white fish used for baja fish tacos. Inspector observed an internal cooking temperature of only 90-145*F across the fillet (see violation). Upon further questioning, the digital timer used for cooking raw potentially hazardous foods at the deep fryer is inoperable, and chefs are currently not tracking how long foods are fried in the deep fryer. The white fish is supposed to be cooked in the fryer for 2 minutes. A second attempt at cooking took place for 2 minutes timed, and an internal temperature of 181F was observed. No other issues were identified related to food and beverage items involved in the food borne illness complaint. Based on the identified cooking deficiency of the fried white fish, complaint may be valid regarding this food item. Facility shall correct the issue per the noted violation and follow up with inspector once the fryer timer is fixed.


Covid-19 Inspection
Facility is currently offering food service for indoor dining at 25% which is in line with Placer County’s current placement on the California Blueprint for a Safer Economy (red tier). For updates on Placer County’s reopening status, facility should frequent the following website: https://covid19.ca.gov/safer-economy/.

***Facility has a physical distancing protocol posted, but does not have a Covid-19 workplace specific plan. The workplace plan is required prior to having guests take part in indoor dining. A template will be emailed to facility. Ensure the template is filled out and kept at the store for review. All employees must be trained in the plan.
-Observed all employees wearing face covering and gloves.
-Covid-19 signage posted at entrance, and sanitizer is available for guests and employees.
-Physical distancing markers on floor leading front desk.
-Menus are single use paper and electronic via QR code.
-Per manager, employees screen for symptoms and temperatures at each shift.
-Ensure high touch points are sanitized frequently. Recommend every 30 minutes.
-Bar seating is not permitted at this time. Per manager, only patrons who order food are served alcohol.

***NOTE: Observed patrons seated at food booths without any booths left empty for social distancing. Food booths have wooden dividers approximately 1-2 feet taller than the booths, however, it is still strongly recommended to space patrons to every other booth as space permits to be in line with State protocols for restaurant seating.
03/24/2021: Routine Inspection
Violations:Major - 1
 Minor - 3

Related to a food borne illness investigation, inspector asked to check the cooked temperature of fried white fish for the baja fish taco menu item. After frying, inspector observed a temperature range of 90-145*F throughout the fried fish fillet. Chef did not use a 2 minute timer as per Yardhouse protocol as the timer available at the fryer is currently inoperable. A work order is in place to repair.

When a 2 minute timer was used using a cell phone, the fish fillet reached an internal temperature of 181*F. Ensure chefs are checking the temperature of all raw potentially hazardous foods at the deep fryer until the timer is repaired, then fry per Yardhouse specified times to reach approved cooking temperatures.

Clean inside of the primary ice machine to eliminate mold growth on walls.

Observed toilet paper in both employee restrooms stored outside of the dispenser. Maintain toilet paper in approved dispensers to reduce hand contact with roll.

Facility currently has a hose with spray nozzle threaded onto the right side faucet of the 3 compartment sink. This faucet has no backflow prevention device present to allow use of the attached hose. Either remove the hose, or install a backflow prevention device on this faucet to prevent a suction event that could contaminate public drinking water.

Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink at 120F
Warm water from hand sinks at 100F
Chlorine sanitizer from the dishwasher at 50ppm
Most cold holding at <41F
Hot holding at >135F

COVID-19 Guidelines
• Facility has prepared a Workplace Specific Plan but the current Plan does not included all required elements. Revisions to Workplace Plan completed on site.
• Observed employees wearing face coverings and gloves. Reminder, employee who are medically exempt from face coverings may use face shields per state Face Covering Guidelines. Face Covering Guidelines emailed to operator.
• Observed physical distancing and COVID-19 signs posted.
• Per Plan, high touch areas are sanitized every 2 hr or more.
• Observed a few outdoor tables and chairs less than 6ft apart. Manager reposition tables and chairs on site to ensure customers are seated at least 6ft apart.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• QR menus are being used.
• Employee temperature checks prior to work.
• Customers box their own left over.


Reminder:
A re-inspection will be conducted on 9/11/20. Failure to correct violation may result in a yellow placard and/ or chargeable re-inspection.
09/04/2020: Routine Inspection
Violations:Major - 0
 Minor - 5

Observed quat sanitizer from the sanitizer bucket at 500ppm. Maintain quat sanitizer at 200ppm.

Observed the following potentially hazardous food out of temperature:
- Jalapeno sauce in the fry station at 55F.Manager voluntarily discarded Jalepano sauce on site.
- Shredded cheese, sliced tomato, blue cheese and ranch dressing in the fry station at 48F-50F. Ice was added to the cold tops.
Per manager, they've been having issue with all 3 sandwich prep cold top at the cook line. Ambient temperature in the fryer station cold top was at 50F-55F. Temporary use ice to keep food cold until repaired.

- Cooked brussels sprout in the salad station at 44F on the top and 40F on the bottom. Discontinue overfilling food container to ensure food are properly cold holding at <41F. Corrected on site.

- Cooked pasta in the cold drawer under in the far right sandwich prep unit at 44F. Manager relocated food into the walk in cooler.

Maintain potentially hazardous food cold holding at <41F or below.

Observed no hot water from the hand sink in the prep and dish washing area. Manager adjusted hot water from these hand sink to 100F.

Observed approximately 7 gnats in the bar and approximately 5-6 fly by the out door tables. Observed all exterior door prompted open for ventilation. Please keep doors closed if facility is unable to control flies from entering the facility, especially when this facility has an open bar and open kitchen. Contact pest control service if needed.

A) Observed standing water inside the bar undercounter refrigerator next to the register. Clean refrigeration unit and repair leak if any.

B) Observed grime and food debris under the rubber mat in the walk in freezer. Clean floors.

Inspection Memo:

12/23/2019: Routine Inspection
Violations:Major - 2
 Minor - 3

Observed warewasher unable to provide sanitizer. Mechanical warewasher must be able to produce a 50-100ppm sanitizer residual on the plate surface. Correct immediately. (Note: facility shall not use warewasher until unit is repaired and sanitizer is being dispenser at 50-100ppm.) Corrected on site.

Observed food debris residual on multiple slicer blades. Thoroughly clean and sanitize. Correct immediately.

Observed dust accumulation on hood filters in the prep kitchen area. Clean!

Observed box with rotten lemons in the dry food storage area. Discard food as soon as spoilage has occurred. Correct immediately.

Observed grease and debris soiled cardboard box under the calamari refrigeration unit in the main kitchen. Remove and clean. Correct immediately.

Observed beans in hot holding unit in prep kitchen at 113*F on the top portion of the food in the container. Potentially hazardous foods must be maintained at >135*F. Note: food product filled to the very top of the container. Do not fill product above the limit line indentation on the container to facilitate proper hot holding. Correct immediately.

Observed top portion of sausage and chicken toppings in the pizza prep cold table at 49-50*F. Foods in cold holding must be maintained at <41*F. Note: food product filled to the very top of the container. Do not fill product above the limit line indentation on the container to facilitate proper cold holding. Correct immediately.

Inspection Memo:

Search Again