MULVANEY'S AT THE B & L, 1215 19th St 100, Sacramento, CA 95811 - Restaurant inspection findings and violations

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Business Info

Restaurant: MULVANEY'S AT THE B & L
Address: 1215 19th St 100, Sacramento, CA 95811
Type: Restaurant
Total inspections: 5
Last inspection: Oct 15, 2010
Score
(the higher the better)
82
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • Food contact surfaces cleaned and sanitized as req
  • Impoundment
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Jun 30, 2009 92
  • Adequate handwashing facilities supplied & access
  • Adequate ventilation and lighting; designated area
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Floors, walls and ceilings: built, maintained, an
  • Food contact surfaces cleaned and sanitized as req
  • Hands clean and properly washed: gloves used prope
  • Proper hot and cold holding temperatures
  • Proper warewashing and sanitizing procedures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used
  • Warewashing facilities: installed, maintained, use
  • Wiping cloths: properly used and stored
Dec 3, 2009 83
  • Adequate ventilation and lighting; designated area
  • Compliance with shell stock tags, condition, displ
  • Equipment, utensils and linens: stored and used pr
  • Floors, walls and ceilings: built, maintained, an
  • Food separated and protected
  • Proper cooling methods
  • Wiping cloths: properly used and stored
Mar 2, 2010 93
  • Adequate handwashing facilities supplied & access
  • Equipment, utensils and linens: stored and used pr
  • Proper cooling methods
Jun 4, 2010 97
  • Adequate ventilation and lighting; designated area
  • Approved thawing methods used, frozen food
  • Compliance with shell stock tags, condition, displ
  • Employee personal items stored in approved locatio
  • 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
  • Plumbing; proper backflow devices
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used
  • Wiping cloths: properly used and stored
Oct 15, 2010 82

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