BANH CUON TAY HO, 6840 65th St Ste 125, Sacramento, CA 95828 - Restaurant inspection findings and violations

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Business Info

Restaurant: BANH CUON TAY HO
Address: 6840 65th St Ste 125, Sacramento, CA 95828
Type: Restaurant
Total inspections: 9
Last inspection: Dec 3, 2010
Score
(the higher the better)
96
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • 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
  • Floors, walls and ceilings: built, maintained, an
  • Food contact surfaces cleaned and sanitized as req
  • Food separated and protected
  • Food stored 6 inches above floor
  • Garbage and refuse properly disposed; facilities
  • Hands clean and properly washed: gloves used prope
  • Nonfood-contact surfaces clean
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
Jan 7, 2009 74
  • Floors, walls and ceilings: built, maintained, an
  • Food separated and protected
  • Proper warewashing and sanitizing procedures
Jan 8, 2009 97
  • Approved thawing methods used, frozen food
  • Employee personal items stored in approved locatio
  • Equipment fully operative, maintained and kept cle
  • Equipment/Utensils approved; installed; clean; goo
  • Food contact surfaces cleaned and sanitized as req
  • Food properly labeled & honestly presented
  • Food separated and protected
  • Food stored 6 inches above floor
  • Garbage and refuse properly disposed; facilities
  • Hands clean and properly washed: gloves used prope
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Proper warewashing and sanitizing procedures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used
May 19, 2009 76
  • Equipment/Utensils approved; installed; clean; goo
  • Food properly labeled & honestly presented
  • Garbage and refuse properly disposed; facilities
May 22, 2009 97
  • Approved thawing methods used, frozen food
  • Employee personal items stored in approved locatio
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Floors, walls and ceilings: built, maintained, an
  • Food containers properly labeled
  • Food stored 6 inches above floor
  • Garbage and refuse properly disposed; facilities
  • Nonfood-contact surfaces clean
  • Plumbing; proper backflow devices
  • Premises kept free of debris and deteriorated equi
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Time as a public health control; procedures & reco
  • Toxic substances properly identified, stored, used
Oct 28, 2009 81
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Food containers properly labeled
  • Food separated and protected
  • Food stored 6 inches above floor
  • Garbage and refuse properly disposed; facilities
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used
Feb 10, 2010 85
  • All signs are posted or available as required
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Food contact surfaces cleaned and sanitized as req
  • Food containers properly labeled
  • Food separated and protected
  • Food stored 6 inches above floor
  • Garbage and refuse properly disposed; facilities
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Proper warewashing and sanitizing procedures
Jun 10, 2010 85
  • Adequate ventilation and lighting; designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Food separated and protected
  • Food stored 6 inches above floor
  • Hands clean and properly washed: gloves used prope
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper warewashing and sanitizing procedures
Dec 2, 2010 82
  • Adequate ventilation and lighting; designated area
  • Equipment/Utensils approved; installed; clean; goo
  • Floors, walls and ceilings: built, maintained, an
  • Proper hot and cold holding temperatures
Dec 3, 2010 96

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