County of Sacramento
Date:
Retail Food Facility
Official Inspection Report
Facility Name: HOUSE KITCHEN & BAR
Permit Holder:
CT
FA
PR
07.00
FA0019925
11:30 am
Time Out:
1:00 pm
Page:
1 of 5
CHRIS NESTOR
City: Sacramento
Address: 555 CAPITOL MALL 55
03/24/2017
Time In:
Zip Code: 95814
PE
PR0051028
Phone (916)498-9924
Type of Inspection:
1621
Routine
Program Identifier:
Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; 113700. All
violations must be corrected within specified timeframe. Violations that are classified as "Major" pose an immediate threat to public health and have the potential
to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility.
#6
HANDWASHING FACILITIES
MAJOR
OBSERVATIONS: Empty paper towel dispenser at front coffee station. Corrected.
Minor
Trash can by equipment elevator and not near handsink in upstairs prep area. Keep accessible at all times near handsink.
Batter build up observed on soap dispenser lever at hand sink at fry station. Clean and maintain today.
CODE DESCRIPTION: Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing
areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap
and sanitary single-use towels or heated-air hand drying device in approved dispensers. Dispensers shall be maintained in good repair.
(113953, 113953.1, 113953.2)
For more information on this violation please watch the following Food Safety video:
English
# 1a
Cantonese
Spanish
Vietnamese
DEMONSTRATION OF KNOWLEDGE
OBSERVATIONS: Observed employee dip knife in sanitizer bucket to prevent cross contamination. Utensils must be washed,
rinsed, sanitized, and air dried. Review with all employees.
CODE DESCRIPTION: Food employees shall have adequate knowledge of food safety as it relates to their assigned duties. (113947)
# 1c
FOOD HANDLER CARDS
OBSERVATIONS: Not all food handler cards available with one expired. REPEAT VIOLATION. Correct within 7 days.
CODE DESCRIPTION: Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food
Handler Card within 30 days after date of hire. (113948)
#4
EATING, DRINKING, OR TOBACCO USE
OBSERVATIONS: Open can of beverage observed on floor next to griddle. Store all employee beverages in spill resistant cups with
tight fitting lid and provide straws. Correct today.
CODE DESCRIPTION: Employees shall not eat, drink, or use tobacco in any area where contamination of food, clean equipment and
utensils, linens, and single use articles may occur. Employees may drink from closed beverage container if the container is handled to
prevent contamination of the employee's hands, the container, nonprepackaged food, and food-contact surfaces. Area designated for
employees to eat and drink shall be located so that food, clean equipment and utensils, linens, and single-use articles are protected from
contamination. (113977, 114256 (a))
#7
HOT AND COLD HOLDING TEMPERATURES
OBSERVATIONS: Observed in fry station's lowboys: grilled mushrooms at 48F, blue cheese at 49F and beef at 48F. Ambient of unit
measured at 52F. Service contacted. All food items removed from unit. Maintain cold holding temperature at/below 41F at all times.
County of Sacramento - Environmental Management Department
10590 Armstrong Avenue - Suite B - Mather, CA 95655 - Telephone: 916/875-8440 - Fax: 916/875-8513
http://www.emd.saccounty.net/EnvHealth/EnvironmentalHealth.html
County of Sacramento
Date:
Retail Food Facility
Official Inspection Report
Facility Name: HOUSE KITCHEN & BAR
Permit Holder:
CT
FA
PR
07.00
FA0019925
11:30 am
Time Out:
1:00 pm
Page:
2 of 5
CHRIS NESTOR
City: Sacramento
Address: 555 CAPITOL MALL 55
03/24/2017
Time In:
Zip Code: 95814
PE
PR0051028
Phone (916)498-9924
Type of Inspection:
1621
Routine
Program Identifier:
Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; 113700. All
violations must be corrected within specified timeframe. Violations that are classified as "Major" pose an immediate threat to public health and have the potential
to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility.
CODE DESCRIPTION: Potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be
held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed
containers, potentially hazardous foods held during transportation. Food preparation shall not exceed two cumulative hours without a return
to the required holding temperatures. (113996, 113998, 114037)
#9
COOLING METHODS
OBSERVATIONS: Cooling au jus in deep pans on speed rack with other food cooling in walk-in observed at 86F and 78F since
10:30am. Adjust cooling method to ensure food reaches 70F by 12:30pm. Corrected.
CODE DESCRIPTION: Potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within
4 hours. Cooling shall be by one or more of the following methods: in shallow containers, separating food into smaller portions, adding ice
as an ingredient, using an ice bath, stirring frequently, using rapid cooling equipment, or using containers that facilitate heat transfer.
(114002, 114002.1)
# 14b
WAREWASHING AND SANITIZING PROCEDURES
OBSERVATIONS: Bar dish machine run four times and was observed less than 50ppm chlorine. Contact repair service. Maintain a
minimum of 50ppm chlorine at all times.
CODE DESCRIPTION: Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or
completely loosen soils by use of manual or mechanical methods. The temperature of the washing solution shall be maintained at least
100F or at the temperature specified by the manufacturer's label. Manual sanitation shall be accomplished during the final rinse by contact
with solution containing 100 ppm available chlorine or 200 ppm quaternary ammonium. Mechanical sanitization shall be accomplished in
the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine. After
cleaning and sanitizing, equipment and utensils shall be air dried. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101
(b-d), 114105, 114109, 114111)
# 27
FOOD PROTECTED FROM CONTAMINATION
OBSERVATIONS: Raw eggs observed above cream corn in 3-door reach-in at salad station. Corrected.
Raw salmon observed above goat cheese in 2-door reach-in at salad station. Corrected.
CODE DESCRIPTION: Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Food
and condiments on display shall be protected from contamination by the use of dispensers, packaging, counter, service line, or sneeze
guards that intercept a direct line between the consumer's mouth and the food being displayed. Only prepackaged non-potentially
hazardous food or uncut produce may be displayed or sold outdoors if under overhead cover. Open-air barbecues shall be separated from
public access. (113984 (a-f), 113986, 114060, 114067, 114069, 114077, 114089.1 (c), 114143 (c-e))
# 29
IDENTIFICATION AND STORAGE OF TOXIC SUBSTANCES
OBSERVATIONS: Insect sticky trap observed hanging on hand sink faucet. Removed at time of inspection.
CODE DESCRIPTION: All poisonous substances, detergents, sanitizers, and cleaning compounds shall be stored to prevent contamination
of food, equipment, utensils, linens, and single-use articles. Only pesticides that are necessary and specifically approved for use in a food
facility may be used. Containers of poisonous or toxic materials shall have a legible manufacturer's label or if taken from bulk supplies shall
be clearly and individually identified with the common name of the material. (114254, 114254.1, 114254.2)
County of Sacramento - Environmental Management Department
10590 Armstrong Avenue - Suite B - Mather, CA 95655 - Telephone: 916/875-8440 - Fax: 916/875-8513
http://www.emd.saccounty.net/EnvHealth/EnvironmentalHealth.html
County of Sacramento
Date:
Retail Food Facility
Official Inspection Report
Facility Name: HOUSE KITCHEN & BAR
Permit Holder:
CT
FA
07.00
PR
FA0019925
Zip Code: 95814
PE
PR0051028
11:30 am
Time Out:
1:00 pm
Page:
3 of 5
CHRIS NESTOR
City: Sacramento
Address: 555 CAPITOL MALL 55
03/24/2017
Time In:
Phone (916)498-9924
Type of Inspection:
1621
Routine
Program Identifier:
Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; 113700. All
violations must be corrected within specified timeframe. Violations that are classified as "Major" pose an immediate threat to public health and have the potential
to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility.
# 30b
FOOD CONTAINERS LABELED
OBSERVATIONS: Unlabeled containers of batter observed below fat top grill at fry station. Label containers today.
CODE DESCRIPTION: Containers holding food or food ingredients that are removed from their original packaging shall be identified with the
common name of the food. (114051)
# 33
NONFOOD-CONTACT SURFACES CLEAN
OBSERVATIONS: 2-door reach-in at coffee station storing coffee beans unclean inside especially on track for doors. Clean within 5
days.
Unclean fan grills in the walk-in. Clean within 5 days.
Unclean liquid at bottom of beer reach-in at bar. Clean today.
Floor in corner and area behind dish machine in bar unclean with old food and broken glass. Clean within 4 days.
CODE DESCRIPTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other
debris. Interior premises of a food facility shall be kept clean. (114115 (b), 114257)
# 34
WAREWASHING FACILITIES AND TESTING METHODS
OBSERVATIONS: Lack of chlorine test strips for dish machines. Corrected.
CODE DESCRIPTION: Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments
with two integral metal drainboards. A two compartment sink that was installed before January 1, 1996, need not be replaced when used in
approved manner. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used.
Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical
warewashing. (113984(e), 114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
# 35
EQUIPMENT APPROVED AND MAINTAINED
OBSERVATIONS: Torn rubber door gaskets observed on the following units: top right lowboy at fry station, 1-door upright freezer,
3-door reach-in at salad station, 2-door reach-in at salad station, and 2-door reach-in on server's line. Repair within 30 days.
CODE DESCRIPTION: Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be
properly installed and be certified by NSF, UL Sanitation, or ETL Sanitation. Facilities that wash, rinse, soak, thaw, or similarly prepare
foods shall be provided with a approved food preparation sink. Surfaces such as cutting blocks and boards that are subject to scratching
and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2,
114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114169, 114175, 114177, 114180)
# 36
EQUIPMENT STORED IN APPROVED LOCATION
County of Sacramento - Environmental Management Department
10590 Armstrong Avenue - Suite B - Mather, CA 95655 - Telephone: 916/875-8440 - Fax: 916/875-8513
http://www.emd.saccounty.net/EnvHealth/EnvironmentalHealth.html
County of Sacramento
Date:
Retail Food Facility
Official Inspection Report
Facility Name: HOUSE KITCHEN & BAR
Permit Holder:
CT
FA
07.00
PR
FA0019925
11:30 am
Time Out:
1:00 pm
Page:
4 of 5
CHRIS NESTOR
City: Sacramento
Address: 555 CAPITOL MALL 55
03/24/2017
Time In:
Zip Code: 95814
PE
PR0051028
Phone (916)498-9924
Type of Inspection:
1621
Routine
Program Identifier:
Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; 113700. All
violations must be corrected within specified timeframe. Violations that are classified as "Major" pose an immediate threat to public health and have the potential
to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility.
OBSERVATIONS: Unsecured CO2 tank in upstairs storage area. Secure to fixed structure within 4 days.
Waffle makers stored on the floor in upstairs storage area. Correct today.
Pair of tongs observed hanging on oven door handle at fry station. Corrected.
CODE DESCRIPTION: Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an
approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be
exposed to splash, dust, vermin or other forms of contamination. Non-food items shall be stored and displayed separate from food and
food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean
sanitized surface, in running water, or in water that is at least 135F. Single-use articles and multiservice utensils shall be handled,
displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Pressurized cylinders shall be securely
fastened to rigid structure. (114074, 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3,
114185.4, 114185.5)
# 38
VENTILATION AND LIGHTING
OBSERVATIONS: Inoperable light in dairy reach-in at coffee station. Correct within 7 days.
One light above 2-door reach-in at salad station observed out. Correct within 7 days.
Gap observed in baffle hood filters. Corrected.
CODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by health
and building department. Canopy-type hoods shall extend six inches beyond all cooking equipment. All areas shall have sufficient
ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, air shaft, or
light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in
areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with
light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
# 41
PLUMBING FIXTURES AND BACKFLOW PREVENTION
OBSERVATIONS: Lack of air gap for all floorsinks at bar, at front coffee station, and on server's line. 3RD REPEAT VIOLATION.
Correct within 2 days.
Y-connector at mop sink lacks back flow prevention device. When an attachment is installed, the atmospheric vacuum breaker on
the main hose bib becomes obsolete. Remove y-connector or install an anti siphon device on hose bib of y-connector. Correct
within 5 days.
Pipe leak observed from ice bin on server's line. Correct within 5 days.
CODE DESCRIPTION: Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other
similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. Plumbing and
plumbing fixtures shall be maintained so as to prevent contamination, shall be kept clean, fully operative, and in good repair. The potable
water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved
materials, labeled, properly stored, and used for no other purpose. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
County of Sacramento - Environmental Management Department
10590 Armstrong Avenue - Suite B - Mather, CA 95655 - Telephone: 916/875-8440 - Fax: 916/875-8513
http://www.emd.saccounty.net/EnvHealth/EnvironmentalHealth.html
County of Sacramento
Date:
Retail Food Facility
Official Inspection Report
Facility Name: HOUSE KITCHEN & BAR
CT
FA
PR
07.00
FA0019925
11:30 am
Time Out:
1:00 pm
Page:
5 of 5
CHRIS NESTOR
Permit Holder:
City: Sacramento
Address: 555 CAPITOL MALL 55
03/24/2017
Time In:
Phone (916)498-9924
Zip Code: 95814
PE
Type of Inspection:
PR0051028
Routine
1621
Program Identifier:
Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; 113700. All
violations must be corrected within specified timeframe. Violations that are classified as "Major" pose an immediate threat to public health and have the potential
to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility.
OVERALL INSPECTION COMMENTS
OBSERVATIONS
Nancy Martis
Name on Food Safety Certificate
Warewash
Chlorine (Cl)
Water/Hot Water
45 ppm
Ware Sink Temp
06/23/2020
Expiration Date
Quaternary Ammonia (QA)
138 º F
Hand Sink Temp
200
ppm
100 º F
Heat
130 º F
Iodine
Wiping Cloth
200
ppm
ppm
QA
FOOD ITEM / LOCATION / TEMP º F DOCUMENTATION
cherry tomatoes / ice bath on cook's line / 38.00 ºF
watermelong / walk-in / 39.00 ºF
grits / walk-in #2 / 38.00 ºF
salmon / mid low boy / 34.00 ºF
salmon / 2-door reach-in at salad station / 39.00 ºF
milk / kegerator / 40.00 ºF
deviled eggs / 3-door reach-in at salad station / 41.00 ºF
vit D milk / reach-in at coffee station / 38.00 ºF
shirmp / mid low boy / 38.00 ºF
rice / rice wamer / 188.00 ºF
NOTES
STATUS
x GREEN - Pass
o YELLOW - Conditional Pass; Reinspection required
o RED- Closed; Suspension of permit to operate
o Placard program not applicable at this time
ACTIONS
o Photographic documentation obtained
o Compliance conference required
o Food / equipment impounded (50)
The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all
applicable sections of the California Health and Safety Code. If a reinspection is required, fees may be
assessed as authorized by current Sacramento County Code, Chapter 6.99.150.
Accepted by:
Name and Title:
Specialist:
K. Wagner
o Food safety education required; # of employees
o Permit Suspension; facility closure required (51)
Chris Nestor / owner
Co-Inspector:
Phone: (916)875-8440
W. Yen
County of Sacramento - Environmental Management Department
10590 Armstrong Avenue - Suite B - Mather, CA 95655 - Telephone: 916/875-8440 - Fax: 916/875-8513
http://www.emd.saccounty.net/EnvHealth/EnvironmentalHealth.html
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