Food Facility Details

LEO'S KITCHEN CHINA BISTRO
  7441 FOOTHILLS BLVD
  ROSEVILLE, CA 95678
  916-788-1998
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Re-inspection for major violation(s) cited on previous routine inspection (7/12/2021):

1.) Overall general cleanliness of the facility has approved.
2.) Observed time being used as a public health control. Manager has implemented a record log to keep track of potentially hazardous foods being out of temperature control.
3.) Observed meat slicer cleaned and stored away.
4.) Observed sanitizer buckets set up and recored at 100ppm chlorine.
5.) Observed paper towel dispensers supplied and accessible.
6.) Observed food containers secured and covered in walk-in cooler.
7.) Observed walk-in freezer and walk-in cooler cleaned from accumulating food debris.
8.) Observed personal items stored away from food prep areas.

Major violation(s) cited on 7/12/2021 has been addressed and resolved. Discussed with owner about appropriate thawing methods.
07/28/2021: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:


Routine Inspection:
1) Cold holdings in compliance (<41°F).
2) Food Manager's Cert & Food Handler cards up to date.
3) Dishwasher in compliance (50ppm chlorine >160°F rinse).

Green placard issued on this date.

Please take care to prevent REPEAT VIOLATIONS from reoccurring. Continued REPEAT VIOLATIONS may result in MAJOR VIOLATIONS, Yellow Placard, and additional re-inspection with penalty inspection fee.

This office will return on or around 7-21-2021 to verify that MAJOR VIOLATIONS have been corrected. Failure to comply may result in a penalty re-inspection fee of $410.
07/12/2021: Routine Inspection
Violations:Major - 3
 Minor - 7

1.) Observed handwash sink by cook line with no paper towels. Please maintain paper towel dispenser at all times. Manager supplied paper towel dispenser while inspector was on site. CORRECTED ON SITE.

2.) Paper towel dispenser in women's restroom is not functioning. Please replace/repair paper towel dispenser to allow for proper dispensing.

1.) Observed floors for walk-in cooler and walk-in freezer with significant food debris accumulation. Please maintain floors for walk-in cooler and walk-in freezer to prevent food debris accumulation.

1.) Observed frozen scallops thawing at room temp on food prep table. Use only one of four approved thawing methods:
1) Inside refrigeration
2) As part of the cooking process
3) Under cool running water (70° F) for no longer than two hours
4) In a microwave, provided food is immediately prepared after thawing

Manager moved scallops under running water while inspector was on site. Scallops were still frozen at time of inspection. CORRECTED ON SITE.

1.) Observed employee's personal phone on food prep counter, while employee was prepping chicken. Please store personal items in a designated area away from food and food contact surfaces.

1.) Observed employees and manager unaware of proper food storage and cross contamination. Retrain employees on proper food storage and cross contamination prevention.

1.) Observed pork dumpling and shrimp tempura stored at room temperature. When using time as a public health control, label the food item with the time it was removed from temperature control so that any left after four hours can be discarded.

MAJOR VIOLATION

1.)Observed pork dumpling and shrimp tempura in hot holding reading 80 °F. Maintain all hot held items at 135°F or above. Per manager pork dumpling was taken out of temperature control at 12:30pm, time of inspection began at 2:00 pm.

Note: Manager expressed using time as a public health control. Inspector discussed with manager on beginning a record log for when potentially hazardous foods is taken out of temperature control.

1.) Observed box of meat and frozen meat in plastic wrapping sitting on floor of walk-in freezer. Please keep all food items off the floor ASAP.

1.) Observed containers of raw beef, raw chicken, raw shrimp, and various leafy green foods stored in walk-in refrigerator uncovered. Keep all stored foods covered to prevent overhead contamination.

2.) Observed raw chicken in a strainer container sitting on top of raw shrimp. Shrimp has been contaminated with raw chicken. Manager voluntarily discarded raw shrimp and raw chicken while inspector was on site. Inspector discussed proper storage for foods and basic sanitary procedures for handling food.

MAJOR VIOLATION
1.) Observed sanitizer bucket at 200 ppm chlorine. Maintain at 100ppm. Inspector showed manager proper chlorine to water ratio. CORRECTED ON SITE.

2.) Observed meat slicer with dried on food on machine. Please clean and sanitize meat slicer after use or frequently every 4 hours.

3.) Observed ice scoop sitting on handwash sink counter. Please provide a container, with a cleanable, smooth surface for ice scoop.

Inspection Memo:

On-site for reinspection.

Reinspection notes:
• Cold holdings in compliance (<41°F).
• Food Manager's Cert & Food Handler cards up to date.
• Handwash sinks supplied and accessible.
• Refrigerator noted previously for cold-holding food above 41F is repaired and in good working order. Food was observed at 41F.

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Facility is offering take-out only at this time, per California State Guidelines.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Disposable are being used.

01/08/2021: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Routine Inspection
• Hot holdings in compliance (>135°F).
• Food Manager's Cert & Food Handler cards up to date.
• Sanitizer buckets in compliance.
• Dishwasher in compliance (50ppm chlorine).
• Three compartment sink is clean, organized and in good working order.

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Facility is offering take-out only at this time.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Disposable are being used.
01/06/2021: Routine Inspection
Violations:Major - 1
 Minor - 1

REPEAT VIOLATION
Paper towel dispenser at hand wash sink next to cook line observed empty. Dispenser was refilled during inspection. Keep paper towel dispenser filled at all times to allow for proper hand washing.
CORRECTED ON SITE

A). Observed cooked chicken in bowl in right-side delitop cooler out of cooling element at 48F. Chicken was voluntarily discarded at time of inspection. Keep potentially hazardous food less than 41F.
CORRECTED ON SITE

B). Right side reach-in refrigerator at cookline measued 51F. Potentially hazardous food voluntarily discarded at time of inspection. Repair refrigerator ASAP.

C). Garlic in oil on cookline was not under temperature control. Garlic was discarded at time of inspection. Keep garlic in oil <41F or >135F.
CORRECTED ON SITE

Inspection Memo:


Facility is not offering onsite dining at this time. If onsite dining areas are opened, a Workplace Specific Plan shall be prepared and implemented. A Workplace Specific Plan template was provided to operator at the time of the inspection.
07/09/2020: Routine Inspection
Violations:Major - 3
 Minor - 0

Paper towel dispenser at hand wash sink next to cook line observed empty. Dispenser was refilled during inspection. Keep paper towel dispenser filled at all times to allow for proper hand washing.

Multiple potentially hazardous foods (raw beef, cooked chicken, cooked noodles) observed in containers on counters outside of temperature control. Keep potentially hazardous foods <41* or >135*. Foods were moved into refrigeration during inspection.

No sanitizer was observed prepared in kitchen. Sanitizer was made during inspection. Always have sanitizer prepared at proper concentration when food preparation is occurring.

Inspection Memo:

09/20/2019: Routine Inspection
Violations:Major - 0
 Minor - 8

1. Clean mixer after each use. Dried on food debris was observed on mixer.
2. Clean exteriors of cooking equipment. Heavy greasy buildup was observed.

Cleaning chemicals observed being stored over bags of rice. Chemicals were moved during inspection. Keep all chemicals stored in appropriate areas.

1. Do not use bowls as scoops. Use scoops with handles.
2. Do not store knives in cracks between counters.

1. Containers of raw meats observed in walk in being stored over vegetables. Keep all raw meats stored below or properly separated from other foods.
2. Food cans observed nesting inside of other foods in top of prep refrigerator. Cans were removed during inspection.

1. Clean flooring under and behind equipment. Especially under cooking equipment and in corners.
2. Clean ceilings around vent covers.

1. Provide back flow prevention on sink faucet near rear door in kitchen. Replace hose with a food grade hose.

Clean hood and filters due to greasy buildup. Position filters so that there are no gaps.

Clean racks in walk in refrigerator.

Inspection Memo:

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