Food Facility Details

  AUBURN, CA 95603
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07/07/2021: Routine Inspection
Violations:Major - 1
 Minor - 6

Observed lid of outdoor grease bin to be open. Please keep lid closed when not in use. Correct immediately.

-Observed mold accumulation inside ice machine. Ice machine must be routinely cleaned and sanitized to prevent the growth of bacteria and microorganisms. Drain ice, clean and sanitize inside ice machine. Correct ASAP
-Observed dirty knives on magnetic strip above prep table. Utensils/equipment must be cleaned and sanitized after use and before storage. Correct immediately.
-Observed layer of debris on top of the warewash machine. Please clean. Correct ASAP.

Observed items in top holding on the prep line reading at 61 °F. Turn down temperature or have unit serviced to hold temp at 41°F or below. Do not use unit until it is holding at 41*F or below. Please keep foods covered during slow periods to help maintain cool temperatures throughout.
Note: Recently stocked items were moved to alternate refrigerator unit. Items stocked earlier in the day (cooked chicken, beef) were voluntarily discarded. Mitigated during inspection.

-Observed spills and splatter on the floor and walls of the walk-in. Please clean. Correct ASAP.
-Observed build-up of debris on the floor near the warewash machine. Please clean. Correct ASAP.

Observed used wiping clothes lying on prep area. Wiping clothes must be kept submerged in a bucket of sanitizer with a 100ppm concentration of bleach or 200 ppm of quat. Corrected during inspection.

No sanitizer buckets were set up in the kitchen and rags were just sitting on counters. Must have a sanitizer container for sanitizer rags set up at start of each day and keep sanitizer changed every four hours or when needed. Corrected during inspection.

Observed rice cooling in large container in the kitchen. Temperature probed at 125*F one hour after cooking. Food must be rapidly cooled to 70 degrees F within 2 hours, and from 70 to 41 degrees F within 4 hours. To facilitate proper cooling:
1) Place food in shallow pans
2) Separate into smaller portions
3) Use rapid cooling equipment (ice paddles/cooling wands)
4) Use containers that facilitate heat transfer
5) Adding ice as an ingredient
6) Insert appropriately designed container in ice bath and stir frequently
Note: Rice was placed into smaller containers and placed in an ice bath during inspection.
Mitigated during inspection.

Inspection Memo:

Routine Inspection

Measures the prevent the spread of COVID-19:

- Worksite specific plan prepared and implemented
- Sanitizer provided at the entrance
- Safety Dining and COVID-19 distancing sign posted at entrance
- Observed employees wearing masks
- Tables marked closed to facilitate 6 foot distancing
- High use areas sanitized every 30 min
- Utensil pre-rolled and provided to customers when seated
- Table condiments removed from the table and sanitized between use

Note: facility has a multi stall restroom, to prevent crowding please provide a sign that states, "one at a time" or conveys the same message.
06/15/2020: Routine Inspection
Violations:Major - 1
 Minor - 2

Observed significant grime accumulation on the outside of liquor and beverage bottles in the bar, as well as handles/refrigerator. Conduct a deep clean of surfaces in the bar area.

Observed food debris accumulation on the meat slicer. Take equipment apart and thoroughly clean and sanitize. Correct immediately.

Observed food probed at 50-54*F in the refrigerator drawers under the grill. Cold holding must be maintained at <41*F. Adjust/service refrigeration unit. Move all food to alternative cold holding unit unit is holding <41*F. Correct immediately.

Inspection Memo:

09/24/2019: Routine Inspection
Violations:Major - 1
 Minor - 3

See violation #44

Observed over filled container of beans in the the steam table. Top portion of bean probed at 100*F. PHF must be maintained at greater than 135*F. Do not fill food above the limit line/indentation on the container to facilitate proper holding temperatures. Note: top portion of beans probed at <135*F were voluntarily discarded at the time of inspection.

No quaternary ammonium chemical test strips available to verify proper sanitizer concentration in sani-buckets. Provide Quat test strips. Comply by 10.3.2019

Observed several pieces of unused, inoperable equipment as well as trash and debris outside the back door of the kitchen. Facility premises must be kept clean to prevent a public nuisance and vermin from harboring. Unused/inoperable equipment and must be removed from t he premise. Comply by 10.24.2019

Inspection Memo:

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