Scott Valley Grill

Inspection history 4 visits

1. 2026
2. Passed Oct 15 Score 97 ▲1

   Routine Inspection

   1 violation

   • Minor Health and Safety Code § 113984
3. Passed Mar 11 Score 96 ▲2

   Routine Inspection

   1 violation

   • Minor Health and Safety Code § 113947.1
4. 2025
5. Passed Aug 27 Score 94 ▲8

   Routine Inspection

   1 violation

   • Minor <div>Salad prep refrigerator: chicken breast cooked yesterday observed at 43-44 degrees F in refrigerator drawer. </div><div>Sandwich prep refrigerator: grated mozzarella: 50 degrees F, feta cheese: 43 degrees F - both in upper section. </div><div>Drawer: cheddar cheese: 54 degrees F, Swiss cheese: 56 degrees F. ~ 3 cups mozzarella, ~1/2 lb. cheddar cheese,</div><div> ~ 1/4 lb. Swiss cheese voluntarily discarded into the compost container. Pasta made yesterday observed at 51 - 60 degrees F </div><div>in different drawer. ~1/2 lb. elbow macaroni voluntarily discarded into the compost container. </div><div>one door True refrigerator: goat cheese: 44 degrees F, open bag of grated mozzarella cheese: 54 degrees F. ~1 lb. of grated </div><div>mozzarella voluntarily discarded into the compost container. Thousand Island dressing: 46 degrees F.</div><div><br></div>
6. 2024
7. Passed Jul 11 Starting score 86

   Routine Inspection

   2 violations, 2 critical

   • Critical Observed cooked rice in plastic container that was ~ 8 deep with rice at 111 degrees F at 2:35 p.m. Rice was transferred<div> to shallow metal pan and loosely covered with aluminum foil. Rice observed at 95 degrees F at 5:00 p.m. and loosely</div><div> covered with aluminum foil . Eggplant in deep plastic container observed at 157 degrees F at 2:40 pm.. Eggplant was </div><div>transferred to shallow metal pan and loosely covered with aluminum foil at 2:40 p.m..</div><div>Observed aluminum trays with beef and rice on dining room table at beginning of inspection. These trays of food were still</div><div>sitting on the table at 5:00 p.m. Beef and rice in one was 101 degrees F(rice and beef: 92 degrees F.) Second tray: rice and beef: </div><div>95 degrees F, third tray: rice: 101 degrees F, beef: 96 degrees F. Two customers came to pick up these trays of food on dining room table.</div><div> One tray (4th tray) picked up before checking temperature. Per owner, these trays of food were cooling prior to pick up from customers.</div><div>Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees fF within two hours and from 70 degrees F to 41 degrees F </div><div>within 4 hours. </div><div>Keep potentially hazardous foods at 135 degrees F or hotter or 41 degrees F or colder that customers are taking to-go. Trays of to-go </div><div>food reheated to 165 degrees F and above. </div>
   • Critical Salad prep refrigerator ( across from char-broiler and fryer): observed major temperature violations in this unit. Unit is set<div>at coldest setting. Requested owner to contact refrigerator repair company. Repair person is coming tomorrow at 7 a.m..</div><div>Remove all potentially hazardous food from this refrigerator/ Temperatures of potentially hazardous foods in upper portion</div><div> of unit: feta: 56 degrees F (`1.5 cups), grated mozzarella: 53 - 56 degrees F: (~ 1.5 lbs), whole mozzarella: 47 degrees F,</div><div>tzatziki: 57 degrees S (~1 pint), cooked eggplant: 55 degrees F (~ 1/2 cup.) </div><div>lower portion: white turkey: 47 degrees F, dark meat turkey: 55 - 57 degrees F (~2lbs), cooked elbows made yesterday: </div><div>62 degrees F (1.5 lbs), fruit salad with cantaloupe: and watermelon: 53 degrees F (~ 2lbs), couscous: 50 degrees F (~1.5 lbs),</div><div>cooked eggplant: 51 degrees F (~1/2 cup), cooked mushroom sauce: 52 degrees F (~1/2 cup), roasted bell peppers: </div><div>57 degrees F (1/2 cup), All potentially hazardous foods at 50 degrees F or above in the salad prep refrigerator were discarded.</div><div>Remove all potentially hazardous food from this prep refrigerator. Wild rice (67 degrees F) in the bottom of this unit also discarded.</div><div>Potentially hazardous foods from this prep refrigerator were across from char-broiler were placed in ice around insert pans. </div><div>prep refrigerator on far left: top of unit: feta: 51 degrees F (~ 1cup), sliced tomatoes: 47 degrees F, hummus: 51 degrees F (~1 pt.).</div><div>Bottom of this prep refrigerator: cooked chicken: 46 degrees F at 4:00 p.m. (made at 11 am today), cooked beets: 51 degrees F </div><div>(~3 lbs), goat cheese: 48 degrees F. </div><div>One door True refrigerator: grated mozzarella in open bag: 47 degrees F, open block of cheddar: 49 degrees F. </div>

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