Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment fully operative, maintained and kept cle
-
Equipment/Utensils approved; installed; clean; goo
-
Floors, walls and ceilings: built, maintained, an
-
Food separated and protected
-
Hot and cold water available
-
Plumbing; proper backflow devices
-
Proper hot and cold holding temperatures
|
Feb 3, 2009
|
89 |
-
Adequate ventilation and lighting; designated area
-
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
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Toxic substances properly identified, stored, used
-
Warewashing facilities: installed, maintained, use
|
Jun 30, 2009
|
83 |
-
Adequate ventilation and lighting; designated area
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Proper hot and cold holding temperatures
-
Toxic substances properly identified, stored, used
|
Jul 1, 2009
|
91 |
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Proper hot and cold holding temperatures
-
Toxic substances properly identified, stored, used
|
Jul 7, 2009
|
84 |
-
Food separated and protected
|
Jul 16, 2009
|
99 |
-
Approved thawing methods used, frozen food
-
Demonstration of knowledge
-
Equipment/Utensils approved; installed; clean; goo
-
Food in good condition, safe and unadulterated
-
Food separated and protected
-
Food stored 6 inches above floor
-
Hands clean and properly washed: gloves used prope
-
Janitorial area provided, maintained and kept clea
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Warewashing facilities: installed, maintained, use
|
Apr 13, 2010
|
76 |
-
Food separated and protected
-
Proper warewashing and sanitizing procedures
|
Apr 16, 2010
|
98 |
-
Adequate handwashing facilities supplied & access
-
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
-
Proper warewashing and sanitizing procedures
-
Toxic substances properly identified, stored, used
-
Wiping cloths: properly used and stored
|
Sep 21, 2010
|
87 |
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