Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Adequate ventilation and lighting; designated area
-
Equipment, utensils and linens: stored and used pr
-
Food separated and protected
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
|
Jan 2, 2009
|
91 |
No violation noted during this evaluation.
|
Jan 3, 2009
|
100 |
-
Adequate handwashing facilities supplied & access
-
Equipment, utensils and linens: stored and used pr
-
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
-
Warewashing facilities: installed, maintained, use
|
May 22, 2009
|
93 |
-
Adequate handwashing facilities supplied & access
-
Equipment, utensils and linens: stored and used pr
-
Food contact surfaces cleaned and sanitized as req
-
Food separated and protected
-
Proper hot and cold holding temperatures
-
Thermometers provided and accurate
-
Warewashing facilities: installed, maintained, use
|
Oct 26, 2009
|
93 |
-
Adequate handwashing facilities supplied & access
-
Adequate ventilation and lighting; designated area
-
Equipment/Utensils approved; installed; clean; goo
-
Food contact surfaces cleaned and sanitized as req
-
Food separated and protected
-
Food stored 6 inches above floor
-
Nonfood-contact surfaces clean
-
Plumbing; proper backflow devices
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Thermometers provided and accurate
|
Feb 19, 2010
|
85 |
-
Adequate handwashing facilities supplied & access
-
Adequate ventilation and lighting; designated area
-
Equipment, utensils and linens: stored and used pr
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
-
Nonfood-contact surfaces clean
-
Plumbing; proper backflow devices
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Thermometers provided and accurate
|
May 24, 2010
|
90 |
-
Adequate handwashing facilities supplied & access
-
Adequate ventilation and lighting; designated area
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
-
Food safety certification
-
Food separated and protected
-
Garbage and refuse properly disposed; facilities
-
Nonfood-contact surfaces clean
-
Proper cooling methods
-
Proper hot and cold holding temperatures
-
Wiping cloths: properly used and stored
|
Oct 20, 2010
|
85 |
Restaurant representatives - add corrected or new information about CAPITOL CASINO, 411 N 16th St, Sacramento, CA 95811 »