Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Adequate handwashing facilities supplied & access
-
Employee personal items stored in approved locatio
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Food containers properly labeled
-
Food safety certification
-
Food separated and protected
-
Hot and cold water available
-
Proper warewashing and sanitizing procedures
-
Toilet facilities: properly constructed, supplied,
-
Warewashing facilities: installed, maintained, use
|
Apr 30, 2009
|
81 |
No violation noted during this evaluation.
|
May 1, 2009
|
100 |
-
Equipment, utensils and linens: stored and used pr
-
Food contact surfaces cleaned and sanitized as req
-
Nonfood-contact surfaces clean
-
Proper hot and cold holding temperatures
-
Thermometers provided and accurate
-
Toilet facilities: properly constructed, supplied,
|
Aug 28, 2009
|
94 |
-
Equipment, utensils and linens: stored and used pr
-
Food contact surfaces cleaned and sanitized as req
-
Proper warewashing and sanitizing procedures
-
Sewage and wastewater properly disposed
-
Warewashing facilities: installed, maintained, use
|
Dec 30, 2009
|
91 |
-
Equipment, utensils and linens: stored and used pr
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Thermometers provided and accurate
-
Toilet facilities: properly constructed, supplied,
-
Warewashing facilities: installed, maintained, use
|
Mar 25, 2010
|
86 |
-
Adequate ventilation and lighting; designated area
-
Equipment, utensils and linens: stored and used pr
-
Proper eating, tasting, drinking or tobacco use
-
Toilet facilities: properly constructed, supplied,
-
Wiping cloths: properly used and stored
|
Jul 7, 2010
|
95 |
-
Adequate handwashing facilities supplied & access
-
Adequate ventilation and lighting; designated area
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Food contact surfaces cleaned and sanitized as req
-
Food separated and protected
-
Nonfood-contact surfaces clean
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Thermometers provided and accurate
-
Toilet facilities: properly constructed, supplied,
|
Dec 15, 2010
|
85 |
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