[Editor’s note: The report mentioned here is from an inspection conducted on January 28 and may not represent the future health inspection status of the food establishment.]
The Sacramento County health department conducted a routine inspection at The Brunch Corner on January 28. With several violations during the routine check, the restaurant received a yellow placard.
The Brunch Corner
- When: January 28, 2026
- Where: 6140 Fair Oaks Blvd, Carmichael, CA 95608
The Brunch Corner serves breakfast classics and creative brunch selections, including vegan and allergen-free options. According to the inspection report, the violations noted by the report were:
- An employee was seen coughing directly onto a floor mixer and inside a mixing bowl. Staff were instructed to cover their nose and mouth when coughing or sneezing. The mixer and bowl were cleaned and sanitized during the inspection.
- Several food items were found outside approved temperature ranges. At the crepe station, shredded cheddar (56°F) and diced tomatoes (54°F) were held in ice that only surrounded the bottom of the insert; staff corrected this by moving the items into a larger ice bath. Spinach crepe mix with egg (62°F) and plain crepe mix with egg (54°F) were stored on the countertop and later relocated to refrigeration.
- Carnitas were observed being held at 129°F in a steam table, which was reheated to 165°F, and cooked potatoes at 59°F were stored below the flat grill, which was moved to the walk-in cooler. Additional temperature violations included mozzarella cheese at 48°F, pooled eggs at 47°F in insufficient ice, and shredded cheese and cut melon stored above approved temperatures. Staff adjusted ice levels and storage during the inspection.
- The report said sanitizer levels measured 0 ppm chlorfine after three attempts. Employees set up a temporary warewashing station using sanitizer buckets at 100 ppm chlorine. The issue was mitigated, and the warewashing machine was ordered to be repaired.
- An employee beverage without a lid or straw was observed on a food prep table and above a microwave. The issue was corrected on site by adding a lid and relocating it away from food preparation areas.
- An employee wiped their mouth with a paper towel, discarded it, and returned to food prep without washing their hands or changing gloves. The issue was corrected immediately.
- Black residue was observed inside the ice machine. Old food debris was also found on a metal probe thermometer; staff were instructed to clean and sanitize it between uses.
- One of two faucets at the bar’s warewashing sink did not dispense hot water. The report said hot water of at least 120°F must be restored the same day.
- A crepe station cart was observed operating near the bar in the customer dining area. The report said the station must be relocated to an approved kitchen or prep area immediately, and plans must be submitted to the Environmental Management Department within seven days.
- Raw bacon was found stored above American cheese, and raw shelled eggs were stored above oranges in the walk-in refrigerator. Raw chorizo was also stored above potatoes in a freezer.
- A spray bottle containing cleaning solution was missing a label at the warewashing station. The report said labeling must be provided the same day.
- Boxes of potatoes were stored directly on the floor in the dry storage room. The report said these must be elevated within 24 hours.
- The facility was missing chlorine test strips
- Water was observed dripping into a catch bucket under a handwashing sink. A drain pipe behind the steam table was not seen extending to a floor sink.
- A broken and unused countertop steam table was observed in the outdoor dumpster area.
- Deteriorating grout was observed in the kitchen and bar warewashing areas.
- The facility did not have a copy of its most recent inspection report available
A detailed report is available online.
Follow-up Inspection
According to the report, the restaurant received a yellow placard, and a reinspection will be conducted within 24-72 hours. The restaurant is expected to correct all the violations to secure a green placard ahead of the follow-up inspection.
