Food Facility Details

  ROCKLIN, CA 95677
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A follow up inspection was conducted today in response to violations noted on the routine inspection report dated 5/24/2021.

The following was observed:
-A food employee has signed up to take the food protection manager certification course. Verified receipt of class purchase.
-The hand wash sink at far end of bar and opposite the food preparation sink has been repaired and now has hot and cold running water. Please continue to provide soap and paper towels in dispensers to this sink.
- Facility has cleaned all areas noted in the routine inspection report.
- Wiping cloth sanitizer is at approved concentrations
-Per manager, lettuce is now washed at the food preparation sink. The food preparation sink shall not be used for hand washing.

Per owner, the facility has hired a company to service the Big Dipper grease trap unit rather than employees as required. Owner is in communications with South Placer Municipal Utility District (SPMUD) regarding replacing the Big Dipper unit with a different manufacturer and model. This Division will review the model selection for compatibility with the system that was originally approved.
06/07/2021: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Routine Inspection Observations:
Hot water from 3 comp sink at 120F
Warm water from hand sinks at 100F
Most cold holding at <41*F, see violation
Hot holding (cheese sauce) at >135*F
Quaternary ammonia sanitizer observed at less than 200ppm, see violation.

***A follow up inspection will take place on June 7, 2021 to verify that all violations (except for the food protection manager cert which has 30 days to comply) have been corrected. Failure to comply may result in issuance of a yellow placard and chargeable 2nd re-inspection of $498. Contact inspector if more time is needed to make corrections.

Complaint Investigation Conducted (CO0024646)

Complaint alleges the following: "Lady at the register scratching herself coughing handing people their glass touching it on the rim not washing hands touching food product in between customers girls making sandwiches hair hanging over prep area no masks on none of the employees absolutely no safe guidelines being followed."

Complaint investigation observations: All employees were observed without face masks. Per manager, the owner told employees that if they are vaccinated they do not have to wear masks while working. Per CDPH and OSHA requirements, this is not true. At this stage in California's reopening, all food employees must wear face masks regardless of vaccination status. Inspector could not confirm other aspects of the complaint, but deficiencies in mask wearing is valid. Employees immediately donned masks at time of inspection when asked.

COVID-19 Observations:
-Facility is engaging in indoor and outdoor dining. Ensure dining remains at 25% capacity until Placer County tier change occurs.
-Facility has a COVID-19 workplace specific plan and it is available on site.
-Due to complaint above, provided education to facility regarding wearing face masks and gloves.
-Ensure employees check for COVID-19 symptoms prior to working.
-Ensure customer high touch points are sanitized frequently, recommend every 30 minutes.
For updates on Placer County’s reopening status, facility should frequent the following website:
05/24/2021: Routine Inspection
Violations:Major - 0
 Minor - 8

Observed the sanitizer solution for storing used wiping cloths maintained at less than 200ppm. Ensure the solution is re-made frequently and use test strips to maintain at 200ppm.

Observed large block of cream cheese stored on top of other containers in open top portion of the sandwich prep refrigerator. Employee corrected by placing the block of cream cheese inside the lower portion of the unit. Cream cheese is considered a potentially hazardous food and must have its own container if stored in the top open portion of the unit to be cold held properly. Consider replacing raw pepperoncinis or raw onions which don't require refrigeration with the cream cheese within the unit.

1) Clean the exterior surfaces and handles of the 2 door sandwich preparation refrigerator to eliminate food debris.
2) Observed leaking water inside of the 2 door sandwich preparation refrigerator. Observed towels stored in the unit to soak up the water. All liquid waste must be properly disposed of into sanitary sewer. Liquid waste may not leak into the unit. Repair this refrigerator to eliminate leaking inside of the unit.
3) Clean inside of all cubbies and cabinets behind counters to eliminate food and dirt debris.
4) Eliminate black mold growth on the wall and seam of the 3 compartment sink.

The hand wash sink at far end of bar and opposite the food preparation sink is inoperable. Observed employees using the food preparation sink to wash hands. Discontinue using the food preparation sink to wash hands. The inoperable hand wash sink must be repaired immediately.


Facility does not have a food protection manager certification for an individual dedicated to this establishment. A food protection manager certification was present for a general manager that oversees a few stores. However, note that a certified person may only serve as the food protection manager for one location.

Within 30 days, this specific facility shall have one employee become certified as a food protection manager.

Per employee, they do not wash heads of iceberg and romaine lettuce prior to cutting and using for preparing sandwiches. Facility shall immediately start washing all lettuce prior to cutting and using in sandwiches. Unwashed lettuce has been linked to many instances of food borne illness.

***Lettuce must be washed at the food preparation sink. See violation for repairing the inoperable hand wash sink so that the food preparation sink can be dedicated to food preparation only.

At time of inspection, manager had just cleaned out the grease interceptor (big dipper). Per manager, the contents of the grease interceptor are discarded into the dumpster. Contents of the grease interceptor (aka Inedible Kitchen Grease) may not be thrown away in the dumpster. Inedible Kitchen Grease must be removed from the facility by a licensed hauler. Discontinue the practice of discarding this material into the dumpster and hire a licensed hauler.

Observed clean cups and plates air drying on top of and in contact with damp towels. Discontinue lining surfaces which touch clean utensils with towels or other absorbent materials. Air dry utensils on a clean dry surface or rack.

Inspection Memo:

This is the 1st re-inspection.

Observed all potentially hazardous food (PHF) such as cooked chicken, meatballs, tuna, hot dogs, and salami in the small sandwich prep unit at 49F-50F. Manager relocated all food items into the walk in cooler on site. Repair this unit immediately. PHF shall not be store in this unit until it is repaired. PHF shall be maintain at <41F or >135F at all time.

Manager food safety certificate and employee food handler cards are still not available on site for review. Provide by 2nd re-inspection.


A 2nd chargeable re-inspection will be conducted on 10/8/20 at the current hourly rate of $199.00. Failure to correct violations may result in a yellow placard and/ or another chargeable re-inspection.
10/01/2020: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink at 120F
Warm water from hand sink at 100F
Most cold holding at<41F
No hot holding during inspection
Quat sanitizer from sanitizer bucket at 200ppm

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan. Please print and keep a copy onsite for review.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed self-service beverage station opened. Per manager, cups/lids/straws are kepted behind counter. Beverage station are sanitized every 2-3 hour. Please sanitized beverage station and all other high touch surfaces more frequently.
• Workplace Specific Plan did not include how frequently high touch surfaces are sanitized other than "frequently". Please be through on how frequent high touch surfaces will be sanitized. For example, every 30 minute or 1 hour.
• Observed indoor and outdoor dining open. Observed tables and chairs less than 6 feet apart. Manager reposition and closed some of the tables on site to ensure customers are seated 6ft apart.
• Max occupancy for this facility is listed as 60. Please limit guest dining inside to 15 or less.
• Observed hand sanitizer provided at entrance to facility.
• Employees training log for the Workplace Specific Plan was not available on site. Please ensure employees are trained on the contents of Plan. Email copy of the training log to by 9/29/20.
• Disposable and digital menus are being used.
• Observed games closed. Per Plan, shared entertainment are to be discontinue.
• Observed bars closed.

A re-inspection will be conducted on or before 10/2/20. Failure to correct violation may result in a yellow placard and/ or chargeable re-inspection.
09/22/2020: Routine Inspection
Violations:Major - 0
 Minor - 2

Observed no manager food safety certificate and employee food handler cards on site. Provide ASAP.

Observed cooked chicken, shredded pull pork, tuna and salami in the small sandwich prep unit at 48F-50F. The ambient temperature in this unit was at 45F-50F.
Repair small sandwich prep unit ASAP. Maintain potentially hazardous food cold holding at <41F.
Manager relocated all potentially hazardous food into another working unit.

Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink at 120F
Warm water from all hand sink at 100F
Quat sanitizer from sanitizer bucket at 200ppm
Most potentially hazardous food in the refrigeration unit and walk in unit at <41F
Cheese in the soup warmer at 135F

1) Failure to correct repeat or new violations may result in a yellow placard and/ or chargeable re-inspection of $388.00.
2) Please replace the rubber cove base inside the walk in cooler with an approve cove base such as tile cove base when these peels off. Cove base must have a minimum of 3/8 inch radius curve that goes up the wall 4 inch high and is flushed with the finished floor. Plans must be submitted to PCEH for approval prior to installation.
03/06/2020: Routine Inspection
Violations:Major - 0
 Minor - 7

Observed clear solution in 2 chemical spray bottle with no labels. Provide labels on all chemical bottles.

Observed one refrigerated beer cooler with taps no longer working or in use in the front prep area. Remove unused or non working equipment from the premises. Correct by 4/6/20.

A) Observed heavy rusting on the walk in cooler wall behind pickle storage. Repair/replace.
REPEAT VIOLATION. Correct by 4/6/20.
B) Observed heavy rusting on racks in the cooler. Repair/replace. Correct by 4/6/20.
C) Observed multiple unchain CO2 tank in the janitorial room. Keep pressurized cylinders chain to a rigid structure. REPEAT VIOLATION. Correct by 3/9/20.

A) Observed build ups under the racks inside the walk in cooler. Maintain floors clean. Correct by 3/9/20.
B) Observed mold build ups on the ceiling inside the walk in cooler. Maintain ceilings clean. Correct by 3/9/20.
C) Observed deteriorated epoxy sealant floors in the walk in cooler. Floors must be of smooth, durable, nonabsorbent and cleanable surfaces. Correct by 9/6/20.

Observed chemical spills in the cabinet under the front hand sink. Maintain nonfood contact surfaces clean. Correct by 3/9/20.

Observed no manager food safety certificate onsite. Provide immediately. REPEAT VIOLATION.

Observed cream cheese nesting on top of the containers on the sandwich cold top measured at 46F. Manager relocated cream cheese to the bottom refrigeration unit. Maintain potentially hazardous food cold holding at <41F.

Inspection Memo:

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