Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food contact surfaces cleaned and sanitized as req
-
Garbage and refuse properly disposed; facilities
-
Nonfood-contact surfaces clean
-
Premises kept free of debris and deteriorated equi
-
Proper hot and cold holding temperatures
-
Toilet facilities: properly constructed, supplied,
|
Mar 16, 2009
|
94 |
-
Adequate handwashing facilities supplied & access
-
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 separated and protected
-
Garbage and refuse properly disposed; facilities
-
No rodents, insects, birds or animals
-
Nonfood-contact surfaces clean
-
Proper cooling methods
-
Proper hot and cold holding temperatures
-
Toilet facilities: properly constructed, supplied,
|
Sep 1, 2009
|
80 |
-
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
-
Garbage and refuse properly disposed; facilities
-
No rodents, insects, birds or animals
-
Nonfood-contact surfaces clean
-
Premises kept free of debris and deteriorated equi
-
Proper hot and cold holding temperatures
|
Sep 4, 2009
|
91 |
-
Approved thawing methods used, frozen food
-
Equipment/Utensils approved; installed; clean; goo
-
Facility is equipped to prevent vermin entrance an
-
Floors, walls and ceilings: built, maintained, an
-
Food safety certification
-
Food separated and protected
-
Plumbing; proper backflow devices
-
Premises kept free of debris and deteriorated equi
-
Proper warewashing and sanitizing procedures
-
Time as a public health control; procedures & reco
|
Jan 13, 2010
|
86 |
-
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 containers properly labeled
-
Food separated and protected
-
Food stored 6 inches above floor
-
Plumbing; proper backflow devices
-
Premises kept free of debris and deteriorated equi
-
Proper cooling methods
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Time as a public health control; procedures & reco
-
Toilet facilities: properly constructed, supplied,
-
Wiping cloths: properly used and stored
|
Apr 15, 2010
|
77 |
-
Adequate handwashing facilities supplied & access
-
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
-
No rodents, insects, birds or animals
-
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
-
Warewashing facilities: installed, maintained, use
-
Wiping cloths: properly used and stored
|
Nov 1, 2010
|
83 |
Restaurant representatives - add corrected or new information about OAK PARK MARKET, 3300 12th Ave, Sacramento, CA 95817 »