Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Compliance with shell stock tags, condition, displ
-
Equipment, utensils and linens: stored and used pr
-
Equipment/Utensils approved; installed; clean; goo
-
Food separated and protected
-
Hands clean and properly washed: gloves used prope
-
No rodents, insects, birds or animals
-
Proper cooling methods
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Toilet facilities: properly constructed, supplied,
-
Toxic substances properly identified, stored, used
|
Oct 26, 2009
|
77 |
-
Equipment/Utensils approved; installed; clean; goo
-
Food in good condition, safe and unadulterated
-
Food separated and protected
-
No rodents, insects, birds or animals
|
Oct 29, 2009
|
92 |
-
Equipment, utensils and linens: stored and used pr
-
Food in good condition, safe and unadulterated
-
Food separated and protected
-
Food stored 6 inches above floor
-
Nonfood-contact surfaces clean
-
Proper hot and cold holding temperatures
-
Sewage and wastewater properly disposed
|
Feb 8, 2010
|
89 |
-
Equipment, utensils and linens: stored and used pr
-
Food contact surfaces cleaned and sanitized as req
-
Food separated and protected
-
Food stored 6 inches above floor
-
Janitorial area provided, maintained and kept clea
-
No discharge from eyes, nose, and mouth
-
Plumbing; proper backflow devices
-
Proper cooling methods
-
Proper hot and cold holding temperatures
|
Apr 28, 2010
|
87 |
-
Equipment, utensils and linens: stored and used pr
-
Food separated and protected
-
Food stored 6 inches above floor
-
Proper hot and cold holding temperatures
|
Aug 19, 2010
|
92 |
-
Appropriate use of equipment
-
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 in good condition, safe and unadulterated
-
Food separated and protected
-
Food stored 6 inches above floor
-
Nonfood-contact surfaces clean
-
Proper hot and cold holding temperatures
|
Sep 28, 2010
|
90 |
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