KRU COMTEMPORARY JAPANESE CUISINE, 2516 J St, Sacramento, CA 95816 - Restaurant inspection findings and violations

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Business Info

Restaurant: KRU COMTEMPORARY JAPANESE CUISINE
Address: 2516 J St, Sacramento, CA 95816
Type: Restaurant
Total inspections: 7
Last inspection: Oct 5, 2010
Score
(the higher the better)
87
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwashing facilities supplied & access
  • Equipment, utensils and linens: stored and used pr
  • Facility is equipped to prevent vermin entrance an
  • Floors, walls and ceilings: built, maintained, an
  • Food containers properly labeled
  • No rodents, insects, birds or animals
  • Nonfood-contact surfaces clean
  • Proper hot and cold holding temperatures
  • Proper warewashing and sanitizing procedures
  • Wiping cloths: properly used and stored
Mar 13, 2009 86
  • Adequate ventilation and lighting; designated area
  • Employee personal items stored in approved locatio
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Food contact surfaces cleaned and sanitized as req
  • Food stored in approved location within enclosed f
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used
Jun 18, 2009 92
  • Adequate ventilation and lighting; designated area
  • Appropriate use of equipment
  • Compliance with shell stock tags, condition, displ
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Facility is equipped to prevent vermin entrance an
  • Food contact surfaces cleaned and sanitized as req
  • Food safety certification
  • Food separated and protected
  • Food stored in approved location within enclosed f
  • Hands clean and properly washed: gloves used prope
  • Nonfood-contact surfaces clean
  • Premises kept free of debris and deteriorated equi
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Proper warewashing and sanitizing procedures
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Nov 2, 2009 78
  • Employee personal items stored in approved locatio
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Food contact surfaces cleaned and sanitized as req
  • Food in good condition, safe and unadulterated
  • Hands clean and properly washed: gloves used prope
  • Nonfood-contact surfaces clean
  • 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
  • Wiping cloths: properly used and stored
Jan 29, 2010 84
  • Adequate ventilation and lighting; designated area
  • Compliance with shell stock tags, condition, displ
  • 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 safety certification
  • Nonfood-contact surfaces clean
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Wiping cloths: properly used and stored
Jun 1, 2010 80
  • Adequate ventilation and lighting; designated area
  • Facility is equipped to prevent vermin entrance an
  • Floors, walls and ceilings: built, maintained, an
  • Food contact surfaces cleaned and sanitized as req
  • Nonfood-contact surfaces clean
Jun 2, 2010 95
  • Adequate handwashing facilities supplied & access
  • All signs are posted or available as required
  • 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 separated and protected
  • Food stored 6 inches above floor
  • Food stored in approved location within enclosed f
  • No rodents, insects, birds or animals
  • Plumbing; proper backflow devices
  • Proper hot and cold holding temperatures
Oct 5, 2010 87

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