FRANK'S HOT WOK, 1605 F St # B, Sacramento, CA 95814 - Restaurant inspection findings and violations

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Business Info

Restaurant: FRANK'S HOT WOK
Address: 1605 F St # B, Sacramento, CA 95814
Type: Restaurant
Total inspections: 6
Last inspection: Oct 25, 2010
Score
(the higher the better)
87
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • Adequate ventilation and lighting; designated area
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Plumbing; proper backflow devices
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use
Feb 9, 2009 94
  • Equipment, utensils and linens: stored and used pr
  • Nonfood-contact surfaces clean
  • Plumbing; proper backflow devices
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use
Jun 29, 2009 91
  • Adequate handwashing facilities supplied & access
  • Adequate ventilation and lighting; designated area
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge
  • Equipment, utensils and linens: stored and used pr
  • Food separated and protected
  • Proper hot and cold holding temperatures
Dec 15, 2009 85
  • Adequate ventilation and lighting; designated area
  • 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
  • Nonfood-contact surfaces clean
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Mar 4, 2010 91
  • Adequate ventilation and lighting; designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: stored and used pr
  • Food contact surfaces cleaned and sanitized as req
  • Food separated and protected
  • Nonfood-contact surfaces clean
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Jun 2, 2010 88
  • Adequate handwashing facilities supplied & access
  • Adequate ventilation and lighting; designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: stored and used pr
  • Food contact surfaces cleaned and sanitized as req
  • Food separated and protected
  • Nonfood-contact surfaces clean
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Oct 25, 2010 87

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