Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Adequate handwashing facilities supplied & access
-
Employee personal items stored in approved locatio
-
Food separated and protected
-
Garbage and refuse properly disposed; facilities
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Toilet facilities: properly constructed, supplied,
|
Jan 12, 2009
|
89 |
-
Proper hot and cold holding temperatures
|
Jun 9, 2009
|
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
-
Floors, walls and ceilings: built, maintained, an
-
Food containers properly labeled
-
Food separated and protected
-
Garbage and refuse properly disposed; facilities
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Sewage and wastewater properly disposed
-
Wiping cloths: properly used and stored
|
Dec 3, 2009
|
80 |
No violation noted during this evaluation.
|
Dec 4, 2009
|
100 |
-
Adequate ventilation and lighting; designated area
-
Approved thawing methods used, frozen food
-
Demonstration of knowledge
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Floors, walls and ceilings: built, maintained, an
-
Food in good condition, safe and unadulterated
-
Food separated and protected
-
Food stored 6 inches above floor
-
Garbage and refuse properly disposed; facilities
-
Hands clean and properly washed: gloves used prope
-
Hot and cold water available
-
Proper cooking time & temperatures
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
|
Mar 23, 2010
|
65 |
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Food separated and protected
|
Mar 24, 2010
|
97 |
-
Adequate handwashing facilities supplied & access
-
Equipment, utensils and linens: stored and used pr
-
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 eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Thermometers provided and accurate
|
Dec 6, 2010
|
83 |
-
Food separated and protected
-
Proper cooling methods
|
Dec 8, 2010
|
98 |
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