Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Food in good condition, safe and unadulterated
-
Food separated and protected
-
Plumbing; proper backflow devices
|
Mar 19, 2009
|
91 |
-
Adequate handwashing facilities supplied & access
-
Proper cooling methods
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
|
May 4, 2009
|
84 |
-
Wiping cloths: properly used and stored
|
May 5, 2009
|
99 |
-
Equipment/Utensils approved; installed; clean; goo
-
Food contact surfaces cleaned and sanitized as req
-
Food containers properly labeled
-
Food stored 6 inches above floor
-
Nonfood-contact surfaces clean
-
Plumbing; proper backflow devices
-
Proper hot and cold holding temperatures
-
Proper reheating procedures for hot holding
|
Jul 18, 2009
|
88 |
-
Adequate handwashing facilities supplied & access
-
Equipment/Utensils approved; installed; clean; goo
-
Facility is equipped to prevent vermin entrance an
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
-
Plumbing; proper backflow devices
-
Proper hot and cold holding temperatures
-
Toilet facilities: properly constructed, supplied,
|
Nov 24, 2009
|
92 |
-
Adequate handwashing facilities supplied & access
-
Employee personal items stored in approved locatio
-
Floors, walls and ceilings: built, maintained, an
-
Food stored 6 inches above floor
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Thermometers provided and accurate
-
Toilet facilities: properly constructed, supplied,
|
Mar 19, 2010
|
92 |
-
Adequate ventilation and lighting; designated area
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
-
Garbage and refuse properly disposed; facilities
-
Proper cooling methods
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Toxic substances properly identified, stored, used
|
Jul 7, 2010
|
88 |
-
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
-
Hands clean and properly washed: gloves used prope
-
Plumbing; proper backflow devices
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
|
Nov 17, 2010
|
88 |
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