Food Facility Details

CANTINA LAREDO
  1151 GALLERIA BLVD #1175
  ROSEVILLE, CA 95678
  916-771-2249
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Routine Inspection Observations:
Hot water from 3 comp sink at 120F
Warm water from hand sinks at 100F
Cold holding at <41F
Hot holding at >135F
Quat sanitizer at wiping cloth buckets at 200ppm
Chlorine sanitizer from bar dishwasher at 50ppm

COVID-19 Guidelines
-Facility is offering food for outdoor and indoor dining (25% capacity) which is approved under Placer County’s current placement on the California Blueprint for a Safer Economy (red tier). For updates on Placer County’s reopening status, facility should frequent the following website: https://covid19.ca.gov/safer-economy/.
-Facility has prepared a Workplace Specific Plan and plan is avaiable on site.
-Observed employees wearing face coverings.
-Observed physical distancing and COVID-19 signs posted.
-Hand sanitizer provided at entrance to facility.
-Disposable menus are being used.
-Employee temperature and health screening are being checked prior to work.
04/26/2021: Routine Inspection
Violations:Major - 1
 Minor - 2

The bar area hand wash sink soap dispenser isn't working hands free, it must be pulled up to access soap. Repair the unit to provide hands free operation.

Discontinue storing knives in the crevice between equipment at cook's line. This space between machines cannot be cleaned. Store knives on a clean dry surface, in a clean container, or in a clean wall mounted knife holster.

Observed two bulk plastic containers of pinto beans marked as cooked yesterday (4/25/2021) holding at 50-53*F inside of the walk in refrigerator. The beans were improperly cooled, operator voluntarily discarded at time of inspection.

Ensure cooked beans are properly cooled down to 41*F in 6 hours or less, with no longer than 2 hours between 135-70*F. Per operator, the beans are placed inside of the bulk plastic containers immediately after cooking but that they use ice paddles to cool. Inspector recommends changing from plastic bulk containers to shallow metal pans to help facilitate cooling. Continue to use ice paddles or place shallow metal pans on beds of ice.

Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink at 120F
Warm water from hand sinks at 100F
Cold holding at <41F
Most hot holding at >135F
Quat sanitizer from 3 comp sink at 200ppm
Chlorine sanitizer from dishwasher at 50ppm

COVID-19 Guidelines
• Facility has prepared a Workplace Specific Plan but the current Plan does not included all required elements. Recommended revisions discussed with operator. Facility already has a copy of the Workplace Specific Plan template. Email revised plan to zxiong@placer.ca.gov.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Per manager, high touch areas are sanitized every 40 minutes. Please include on revised Plan.
• Observed indoor and outdoor dining tables less than six feet apart. Reposition tables to ensure customer groups seated in the dining areas are at least six feet apart.
• Hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Disposable menus are being used. Per manager, facility is planning to add digital menus (QR code).
• Employee temperature and health screening are being checked prior to work.
• Max occupancy for this facility is listed as 247. Please limit guest dining indoor to 123 or less. Observed no employee dining indoor during inspection.

If on site dining will continue, provide revised Workplace Specific Plan to Environmental Health by 10/23/20.

Reminder:
Failure to correct violation may result in a yellow placard and/ or chargeable re-inspection.
10/21/2020: Routine Inspection
Violations:Major - 0
 Minor - 2

Observed cooked beans and rice in the steam table at 124F. Employee reheated food to 165F on site then hot hold at 135F and above.

Observed no wall mounted paper towel at the cook line hand sink. Provide ASAP.

Inspection Memo:

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