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Routine Inspection Observations:
Hot water from 3 comp sink at 120F
Warm water from all hand sink at 100F
Cold holding food at <41F
Hot holding food at >135F
Chlorine sanitizer at dish machine observed at 50ppm

***NOTE: Facility was delinquent on paying the annual permit invoice from the change of ownership last fall. Owner stated he paid the invoice yesterday online, correcting the issue.

Covid-19 Inspection
Facility is currently offering food service for to-go and outdoor dining only which is approved under Placer County’s current placement on the California Blueprint for a Safer Economy (purple tier). At this time, dine-in restaurant service remains not permitted in Placer County. For updates on Placer County’s reopening status, facility should frequent the following website:

Observed the following:
Covid-19 Signage posted at front.
All employees are wearing masks and checking symptoms/temperatures.
Plexiglass barrier present at point of sale.
Hand sanitizer present for customers and employees.
Menus are laminated and sanitized between uses. Ensure sanitizer is proven to kill Covid-19.
Per manager, when indoor dining starts, they will space customers 6 feet apart.

Informed facility that prior to offering indoor dining, they must have a written Covid-19 workplace plan. A template will be emailed with this report. Ensure to fill out the template and train employees on the plan. Keep the plan available for review.
03/05/2021: Routine Inspection
Violations:Major - 0
 Minor - 9

Discontinue storing employee jacket on rack for clean utensils and plates. Store separately from food and food related items in a designated area.

Observed employee twist to open water bottle on shelf above food preparation area. Discontinue using twist to open water bottles for employee drinks to prevent hand contamination on the mouth parts of the bottle. Provide lidded cups with straw or hands free mechanism.

Clean the handles of the 3 door freezer to remove food debris

Observed raw shrimp and raw cubed fish stored above cooked chicken in the refrigerator at cook's line. Store all raw foods below ready to eat foods to prevent cross contamination.

Facility is using the same sanitizer solution for the wiping cloth buckets as the dish machine. Observed 50ppm chlorine at wiping cloth buckets. The sanitizer should be at 100ppm chlorine at the wiping cloth buckets. Facility must obtain additional bleach to adjust the concentration.

Observed dirty knives stored on wall holster with clean knives next to the 2 compartment food preparation sink. Store dirty knives separately from clean.

Food handler cards were not available at time of inspection. Per manager, all employees to have their cards current. Within 30 days, ensure records of all employee food handler cards are present at the facility for review.

Replace the missing ceiling vent covers at the dry storage rack area in back of facility.

Observed reheated samba holding at 125*F in the steam warmer at preparation area. The steam warmer was not fully hot before the food was placed at the unit. Instructed facility to reheat the samba prior to returning to the hot holding unit. Ensure the hot holding unit is fully up to temperature to maintain potentially hazardous foods at or above 135*F.

Inspection Memo:

This is a re-inspection to follow up on violations noted on 6/18/2020.

#6) Observed paper towel dispenser at the hand sink in back of house stocked with paper towel.
#7) Observed potentially hazardous food in the left sandwich prep unit at 38F.
#21) Observed warm water from both restroom hand sink at 100F.

The following is still out of compliance:
#1) Provide a manager food safety certificate by 7/18/2020.
#14) Provide chlorine and quat test strips immediately.

Please email pictures to as proof of correction.
06/26/2020: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Temperatures taken:
Hot water from the 3 comp sink at 120F
Warm water from all the hand sinks at 100F
Quat sanitizer from the sanitizer bucket at 200ppm
Chlorine sanitizer from the dishwasher at 50ppm
Most cold holding at <41F. See violation #7 for temperature violation.
Hot holding at >135F

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan. Workplace plan was revised on site to meet Covid-19 guidelines.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized 30 minute.
• Facility has reduced the seating capacity of the onsite dining areas to provide a minimum of 6 foot physical distancing. Outdoor dining area and left side of the restaurant is currently closed.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Laminated menus are being sanitized after each use.
• No presetting of tables.
• Tables and chairs are being sanitized after each use.
• Per manager, the facility is not doing buffet at this time.
• Per manager, employee are required to do a wellness check prior to work.
• Observed 6ft marking by the restroom and only 1 person is allowed in the restroom at a time.
• Observed booth closer than 6ft. Per manager, employee will seat them every other booth.

A re-inspection will be conducted on 6/23/2020. Failure to correct violation may result in a yellow placard and/or chargeable re-inspection.
06/18/2020: Routine Inspection
Violations:Major - 1
 Minor - 4

Observed warm water from the restroom hand sink at 85F. Provide warm water of 100F-108F.

Observed the following potentially hazardous food in the left sandwich prep unit out of temperature. The ambient temperature in this unit was at 59F.
- Chicken, mash potato, potato masala, eggs, noodles, and cottage cheese at 55F-59F. Manager voluntarily discarded these food items on site.
Maintain potentially hazardous food (PHF) cold holding at <41F. Repair this unit prior to storing PHF.

Observed no chlorine and quat test strips on site. Provide.

Observed no manager food safety certificate and employee food handler cards on site. Provide within 30 days.

Observed no single use paper towel and dispenser at the hand sink in back of house. Provide.

Inspection Memo:

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