Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment/Utensils approved; installed; clean; goo
-
Food stored 6 inches above floor
-
Proper cooling methods
-
Proper hot and cold holding temperatures
-
Wiping cloths: properly used and stored
|
Mar 23, 2009
|
91 |
-
Adequate ventilation and lighting; designated area
-
Approved thawing methods used, frozen food
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Impoundment
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Warewashing facilities: installed, maintained, use
-
Wiping cloths: properly used and stored
|
Jun 24, 2009
|
87 |
-
Equipment/Utensils approved; installed; clean; goo
-
Floors, walls and ceilings: built, maintained, an
-
Food separated and protected
-
Food stored 6 inches above floor
-
Garbage and refuse properly disposed; facilities
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
|
Oct 28, 2009
|
89 |
-
Adequate ventilation and lighting; designated area
-
Equipment, utensils and linens: stored and used pr
-
Floors, walls and ceilings: built, maintained, an
-
Hands clean and properly washed: gloves used prope
-
Proper cooling methods
-
Proper hot and cold holding temperatures
|
Feb 2, 2010
|
82 |
-
Food stored 6 inches above floor
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Wiping cloths: properly used and stored
|
Jun 8, 2010
|
92 |
-
Adequate handwashing facilities supplied & access
-
All signs are posted or available as required
-
Demonstration of knowledge
-
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
-
Food separated and protected
-
Food stored 6 inches above floor
-
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
-
Toxic substances properly identified, stored, used
-
Warewashing facilities: installed, maintained, use
|
Dec 2, 2010
|
77 |
-
Demonstration of knowledge
-
Food separated and protected
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Wiping cloths: properly used and stored
|
Dec 6, 2010
|
90 |
-
Adequate handwashing facilities supplied & access
-
Proper hot and cold holding temperatures
|
Dec 8, 2010
|
98 |
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