THAI HOUSE RESTAURANT, 527 Munroe St a, Sacramento, CA 95825 - Restaurant inspection findings and violations

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Business Info

Restaurant: THAI HOUSE RESTAURANT
Address: 527 Munroe St a, Sacramento, CA 95825
Type: Restaurant
Total inspections: 7
Last inspection: Sep 10, 2010
Score
(the higher the better)
89
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • 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
  • Food contact surfaces cleaned and sanitized as req
  • Food separated and protected
  • Food stored 6 inches above floor
  • Garbage and refuse properly disposed; facilities
  • Nonfood-contact surfaces clean
  • Plumbing; proper backflow devices
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Toxic substances properly identified, stored, used
Jan 5, 2009 87
  • Adequate handwashing facilities supplied & access
  • Adequate ventilation and lighting; designated area
  • Approved thawing methods used, frozen food
  • Employee personal items stored in approved locatio
  • Equipment fully operative, maintained and kept cle
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Food separated and protected
  • Food stored 6 inches above floor
  • Garbage and refuse properly disposed; facilities
  • Premises kept free of debris and deteriorated equi
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Apr 16, 2009 83
  • Adequate handwashing facilities supplied & access
  • Appropriate use of equipment
  • 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
  • Garbage and refuse properly disposed; facilities
  • Hands clean and properly washed: gloves used prope
  • Nonfood-contact surfaces clean
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used
  • Wiping cloths: properly used and stored
Aug 27, 2009 82
  • Adequate handwashing facilities supplied & access
  • Appropriate use of equipment
  • Employee personal items stored in approved locatio
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Food containers properly labeled
  • Food separated and protected
  • Garbage and refuse properly disposed; facilities
  • Hands clean and properly washed: gloves used prope
  • Proper cooling methods
  • 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 14, 2009 82
  • Appropriate use of equipment
  • Equipment, utensils and linens: stored and used pr
  • Equipment/Utensils approved; installed; clean; goo
  • Food separated and protected
  • Food stored 6 inches above floor
  • Garbage and refuse properly disposed; facilities
  • Hands clean and properly washed: gloves used prope
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used
Mar 16, 2010 81
  • Approved thawing methods used, frozen food
  • Proper cooling methods
Mar 17, 2010 98
  • Adequate handwashing facilities supplied & access
  • 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
  • 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
  • Garbage and refuse properly disposed; facilities
  • Proper hot and cold holding temperatures
Sep 10, 2010 89

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