Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment, utensils and linens: stored and used pr
-
Licensed health care facilities/public & private s
-
Plumbing; proper backflow devices
-
Warewashing facilities: installed, maintained, use
|
Mar 24, 2009
|
96 |
-
Adequate handwashing facilities supplied & access
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Food contact surfaces cleaned and sanitized as req
|
Jun 26, 2009
|
96 |
-
Adequate handwashing facilities supplied & access
-
Consumer advisory provided for raw or undercooked
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
-
Food separated and protected
-
Plumbing; proper backflow devices
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
|
Dec 1, 2009
|
80 |
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
-
Food separated and protected
-
Proper hot and cold holding temperatures
|
Dec 2, 2009
|
96 |
-
Adequate handwashing facilities supplied & access
-
Consumer advisory provided for raw or undercooked
-
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
-
Janitorial area provided, maintained and kept clea
-
Nonfood-contact surfaces clean
-
Plumbing; proper backflow devices
-
Proper cooling methods
-
Proper hot and cold holding temperatures
-
Thermometers provided and accurate
|
Mar 18, 2010
|
84 |
-
Adequate handwashing facilities supplied & access
-
Adequate ventilation and lighting; designated area
-
Consumer advisory provided for raw or undercooked
-
Hands clean and properly washed: gloves used prope
-
Proper hot and cold holding temperatures
-
Thermometers provided and accurate
|
Jun 16, 2010
|
82 |
-
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 in good condition, safe and unadulterated
-
Food safety certification
-
Food separated and protected
-
No rodents, insects, birds or animals
-
Nonfood-contact surfaces clean
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Toxic substances properly identified, stored, used
|
Oct 19, 2010
|
84 |
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