Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Demonstration of knowledge
-
Equipment/Utensils approved; installed; clean; goo
-
Food contact surfaces cleaned and sanitized as req
-
Hands clean and properly washed: gloves used prope
-
Placard posted in approved location
-
Plumbing; proper backflow devices
-
Proper reheating procedures for hot holding
-
Toilet facilities: properly constructed, supplied,
-
Toxic substances properly identified, stored, used
-
Wiping cloths: properly used and stored
|
Jan 7, 2009
|
90 |
-
Floors, walls and ceilings: built, maintained, an
-
Plumbing; proper backflow devices
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Wiping cloths: properly used and stored
|
Jun 11, 2009
|
91 |
-
Customer self-service utensils provided for all it
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
-
Food stored 6 inches above floor
-
Janitorial area provided, maintained and kept clea
-
Plumbing; proper backflow devices
-
Proper hot and cold holding temperatures
-
Thermometers provided and accurate
-
Time as a public health control; procedures & reco
-
Toxic substances properly identified, stored, used
|
Oct 15, 2009
|
82 |
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
|
Oct 16, 2009
|
98 |
-
Floors, walls and ceilings: built, maintained, an
-
Food contact surfaces cleaned and sanitized as req
-
Food separated and protected
-
Nonfood-contact surfaces clean
-
Proper cooling methods
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Thermometers provided and accurate
|
Jan 19, 2010
|
84 |
-
Floors, walls and ceilings: built, maintained, an
|
Jan 20, 2010
|
99 |
-
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 separated and protected
-
Hands clean and properly washed: gloves used prope
-
No rodents, insects, birds or animals
-
Nonfood-contact surfaces clean
-
Plumbing; proper backflow devices
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Thermometers provided and accurate
-
Time as a public health control; procedures & reco
-
Toxic substances properly identified, stored, used
|
May 13, 2010
|
82 |
-
Equipment, utensils and linens: stored and used pr
-
Proper warewashing and sanitizing procedures
-
Wiping cloths: properly used and stored
|
Sep 21, 2010
|
97 |
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