Observed hand dryer in the restroom to be inoperable. Repair hand dryer or install a paper towel dispenser.
In the meantime, supply restroom with paper towels.
Correct immediately.

Observed a build-up of dust on the fan guards in the walk-in refrigerator. Please clean.

Observed odor around the grease trap in the kitchen. Please have grease unit emptied, cleaned and sanitized regularly.

Observed bags of ice packaged at facility not properly labeled. Please stamp or label bags with contact information of facility (Name, address).
Correct immediately.

MAJOR VIOLATION & REPEAT VIOLATION (4th) - Observed chicken strips probed at 106-112*F, corn dogs at 109-111*F and taquitos at 104*F. Maintain all hot held items at 135°F (58*C) or above. If using time rather than temperature a written procedure must be in place.
Note: Per employee, items had been in hot holding 30 minutes to two hours. No written log was in place.

Increase holding temperature to maintain all items at 135*F OR create a written procedure with food properly labeled with the discard times.

YELLOW PLACARD posted on this day.

Observed odor around the grease trap in the kitchen. Please have grease unit emptied, cleaned and sanitized regularly.

MAJOR VIOLATION & REPEAT VIOLATION (4th) - Observed PHF (chicken strips, corn dogs, taquitos) in hot holding at less than 135*F. (See violation #7). 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.

Observed mold build-up in the "waste" tray and tubing of the soda machine. Please clean and sanitize.

Observed a build-up of dust on the fan guards of the walk-in refrigerator. Please clean.

Observed a build-up on debris on the handles and faces of the refrigeration units in the back prep area. All surfaces shall be clean to both sight and touch. Clean and sanitize surfaces.

Observed knife stored on top of a dirty box . Food contact surfaces are not clean to sight and touch. All food contact surfaces shall be cleaned and sanitized before storage or use. Equipment and utensil shall be stored in a clean container and protected from contamination.
Correct Immediately.

Observed hand wash sink to be blocked by a large box and inaccessible.

Hand washing facilities shall be open and accessible at all times and supplied with soap and paper towels in dispensers.
CORRECTED during inspection.

REPEAT VIOLATION - Employee food handler cards were not available for review. All employees that handle food must have a valid food handlers card within 30 days from date of hire and records must be available for review upon request.

Employee on duty does not have a valid food handler card and has been employed with facility for longer than 30 days.
Correct immediately.

Observed foil used to line the surface of the small prep refrigerator. Foil is not cleanable and creates a physical contamination hazard. Remove all foil.
Corrected during inspection.

Observed surface of cutting board on small prep refrigerator to have deep grooves and scratches making cleaning and sanitizing difficult. Replace cutting board with a new one.

Per employee, hot holding unit is to be replaced this weekend. All new equipment must be approved by Placer Co. EH unless replacing like for like.

Observed empty sanitizer container at the 3-comp sink. Employee stated that more sanitizer had been ordered last week but was unaware that bleach could be used as a sanitizer in the 3-comp and had not been sanitizing equipment since the quat. ran out.
Inspector demonstrated how to set up 3-comp with bleach during inspection.

Maintain sanitizer in 3-comp sink at 100 ppm chlorine.
CORRECTED during inspection.

Employee was unaware that bleach could be used as a sanitizer in the 3-comp sink for sanitizing utensils and dishes when there is no quat. sanitizer. Employee was unaware of the minimum hot holding temperature for potentially hazardous foods and unaware of the 4 hour holding limit for foods held out of temperature. Inspector discussed all items with the employee at time of inspection.
Please train employees thoroughly on all aspects of food handling.

Employee food handler cards were not available for review. All employees that handle food must have a valid food handlers card within 30 days from date of hire and records must be available for review upon request.
Correct.

MAJOR VIOLATION & REPEAT VIOLATION - Observed chicken strips probed at 125-140*F, corn dogs at 111*F and taquitos at 124*F. Maintain all hot held items at 135°F (58*C) or above. If using time rather than temperature a written procedure must be in place.
Note: Per employee, items had been in hot holding 30 minutes to two hours. He noted times on a piece of paper so that items could be discarded after four hours.
Increase holding temperature to maintain all items at 135*F OR create a written procedure with food properly labeled with the discard times.
Mitigated during inspection.

Note: Repeat violations may result in a Yellow Placard and/or re-inspection fees.

REPEAT VIOLATION - Observed PHF (chicken strips, corn dogs, taquitos) in hot holding at less than 135*F. (See violation #7). 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.

Employee food handler cards were not available for review. All employees that handle food must have a valid food handlers card within 30 days from date of hire and records must be available for review upon request.
Correct.

Observed paper towel dispenser to be jammed and not dispensing paper towels. Paper towels must be supplied in dispensers at all times.
CORRECTED during inspection.

MAJOR VIOLATION & REPEAT VIOLATION - Observed chicken wings in hot holding probed at 110*F, chicken strips at 130-135*F and taquitos at 120*F. Maintain all hot held items at 135°F or above. If using time rather than temperature a written procedure must be in place.
Note: Per employee, items had been in hot holding 30 minutes to two hours. He noted times on a piece of paper so that items could be discarded after four hours.
Increase holding temperature to maintain all items at 135*F OR create a written procedure with food properly labeled with the discard times.
Mitigated during inspection.

Note: Repeat violations may result in a Yellow Placard and/or re-inspection fees.

REPEAT VIOLATION (4th) - Observed bags of ice packaged at facility not properly labeled. Please stamp or label bags with contact information of facility (Name, address).
Correct immediately.
Note: Uncorrected repeat violations may result in a Yellow Placard and/or re-inspection fees.

Observed raw chicken in walk-in refrigerator uncovered. Keep all stored foods covered to prevent overhead contamination.
CORRECTED during inspection.

Observed three bottles of bleach stored next to a large bag of chicken breading. All poisonous substances shall be stored separate from food.
CORRECTED during inspection.

Observed a build-up of dust on the fan guards in the walk-in refrigerator. Please clean.

Observed potentially hazardous food held out of temperature control without label to indicate the number of hours since removal from temperature control. (See #7) All potentially hazardous food removed from temperature control shall be clearly marked to indicate the time since removal. Correct immediately.

MAJOR VIOLATION & REPEAT VIOLATION - No sanitizer buckets were set up and active food prep/handling was taking place. 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.

Employee food handler cards were not available for review. All employees that handle food must have a valid food handlers card within 30 days from date of hire and records must be available for review upon request.
Correct.

REPEAT VIOLATION (3rd) - Observed bags of ice packaged at facility not properly labeled. Please stamp or label bags with contact information of facility (Name, address).
Correct immediately.

Observed build-up of debris and grime on handles of refrigeration units throughout the kitchen facility. All non-food contact surfaces shall be clean to the touch to prevent potential cross-contamination. Clean and sanitize.

Observed significant build-up on the gaskets and bottom shelf of the reach-in freezer. Please clean.

Observed chicken wings in hot holding probed at 117*F. Maintain all hot held items at 135°F or above. If using time rather than temperature a written procedure must be in place.
Note: Per employee, chicken had been in hot holding for less than 30 minutes. Chicken was moved closer to heat lamps to help maintain temperature.

REPEAT VIOLATION - Observed handwash sink to be blocked by an empty container and gloves. Handwash sinks shall be available and accessible at all times.
Employee shall not wash hands in the prep sink or 3-comp sink to prevent contamination of food, equipment and recontamination of hands.
CORRECTED during inspection.