Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment, utensils and linens: stored and used pr
-
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
-
Food containers properly labeled
-
Food stored 6 inches above floor
-
Hands clean and properly washed: gloves used prope
-
Plumbing; proper backflow devices
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Wiping cloths: properly used and stored
|
Feb 6, 2009
|
76 |
-
Food contact surfaces cleaned and sanitized as req
-
Proper cooling methods
-
Returned and reservice of food
|
Feb 7, 2009
|
97 |
-
Equipment, utensils and linens: stored and used pr
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
-
Food containers properly labeled
-
Food separated and protected
-
Nonfood-contact surfaces clean
-
Plumbing; proper backflow devices
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Wiping cloths: properly used and stored
|
Jun 12, 2009
|
86 |
-
Adequate handwashing facilities supplied & access
-
Adequate ventilation and lighting; designated area
-
Employee personal items stored in approved locatio
-
Equipment, utensils and linens: stored and used pr
-
Floors, walls and ceilings: built, maintained, an
-
Food containers properly labeled
-
Food separated and protected
-
Hands clean and properly washed: gloves used prope
-
No rodents, insects, birds or animals
-
Plumbing; proper backflow devices
-
Proper cooling methods
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Thermometers provided and accurate
-
Toilet facilities: properly constructed, supplied,
-
Toxic substances properly identified, stored, used
-
Wiping cloths: properly used and stored
|
Nov 9, 2009
|
75 |
-
Adequate handwashing facilities supplied & access
-
Adequate ventilation and lighting; designated area
-
All signs are posted or available as required
-
Appropriate use of equipment
-
Approved thawing methods used, frozen food
-
Communicable disease; reporting, restrictions & e
-
Compliance with Gulf Oyster Regulations
-
Compliance with shell stock tags, condition, displ
-
Compliance with variance, specialized process & HA
-
Consumer advisory provided for raw or undercooked
-
Customer self-service utensils provided for all it
-
Demonstration of knowledge
-
Employee personal items stored in approved locatio
-
Equipment, utensils and linens: stored and used pr
-
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
-
Food containers properly labeled
-
Food in good condition, safe and unadulterated
-
Food obtained from approved source
-
Food properly labeled & honestly presented
-
Food safety certification
-
Food separated and protected
-
Food stored 6 inches above floor
-
Food stored in approved location within enclosed f
-
Garbage and refuse properly disposed; facilities
-
Hands clean and properly washed: gloves used prope
-
Hot and cold water available
-
Impoundment
-
Janitorial area provided, maintained and kept clea
-
Licensed health care facilities/public & private s
-
No discharge from eyes, nose, and mouth
-
No rodents, insects, birds or animals
-
No unapproved private homes / living or sleeping q
-
Nonfood-contact surfaces clean
-
Permit Suspension
-
Permits Available
-
Person in charge present and performs duties
-
Personal cleanliness and hair restraints
-
Placard posted in approved location
-
Plan Review
-
Plumbing; proper backflow devices
-
Premises kept free of debris and deteriorated equi
-
Proper cooking time & temperatures
-
Proper cooling methods
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Proper reheating procedures for hot holding
-
Proper warewashing and sanitizing procedures
-
Raw open animal products excluded from self-servic
-
Returned and reservice of food
-
Sewage and wastewater properly disposed
-
Thermometers provided and accurate
-
Time as a public health control; procedures & reco
-
Toilet facilities: properly constructed, supplied,
-
Toxic substances properly identified, stored, used
-
Vending machines
-
Warewashing facilities: installed, maintained, use
-
Washing fruits and vegetables
-
Wiping cloths: properly used and stored
|
Nov 10, 2009
|
39 |
-
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
-
Food separated and protected
-
Plumbing; proper backflow devices
-
Premises kept free of debris and deteriorated equi
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Toxic substances properly identified, stored, used
|
Mar 12, 2010
|
86 |
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Floors, walls and ceilings: built, maintained, an
-
Proper hot and cold holding temperatures
-
Wiping cloths: properly used and stored
|
Jun 16, 2010
|
91 |
-
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
-
Food stored 6 inches above floor
-
No rodents, insects, birds or animals
-
Plumbing; proper backflow devices
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Warewashing facilities: installed, maintained, use
|
Oct 19, 2010
|
86 |
Restaurant representatives - add corrected or new information about ERNESTO'S, 1901 16th St, Sacramento, CA 95811 »