California Pizza Kitchen, Golden Corral in Sacramento cited for mold and contaminated food
Sacramento County restaurant inspectors closed a pho restaurant and a doughnut shop due to rodent and cockroach infestations.
A total of 14 other local restaurants, including Golden Corral and California Pizza Kitchen locations, were cited for various food safety issues.
While a yellow placard signals two or more major violations, these are typically corrected or mitigated during the inspection, according to the Sacramento County Food Inspection Guide.
A red placard, however, signals “imminent danger to public health and safety” and suspends the health permit until violations are corrected. This could include, but is not limited to, major vermin contamination.
In contrast, a green placard means a restaurant passed inspection.
The county performs about 14,000 inspections annually, with 97% of establishments passing, spokesman Ken Casparis previously told The Sacramento Bee.
Approximately 1% of inspections result in a closure, he said.
Here are the results of Sacramento County food facility inspections for Thursday, Feb. 27, through Wednesday, March 5, as of Thursday afternoon:
If an inspection listed below needs clarification, business owners can email The Sacramento Bee at servicejournalists@sacbee.com. The Bee publishes weekly updates on health inspections across Sacramento County.
Boba, donut shops closed due to cockroach, rodent infestations
Pure Water Time Pho Boba, 8119 Scottsdale Drive, Suite A/B, in Sacramento, had four violations on Wednesday, March 5.
Inspectors shut down the pho and boba shop after they discovered a “multi-generational” cockroach infestation in the facility.
Dead cockroaches were found in various parts of the kitchen and dining area. There was fecal matter from roaches on the wall under a preparation sink, indicating the infestation was active.
The vinyl base at the bottom of a wall in the dining area was loose, which could allow vermin to enter the facility.
Debris, dust and spiderwebs were found under a food prep table and behind equipment.
Pure Water Time Pho Boba was reinspected and issued a green placard on Thursday, March 6.
The restaurant had not responded to a Sacramento Bee reporter’s request for comment as of Thursday afternoon.
Master Donuts, 7601 Sunrise Blvd., Suite 16, in Citrus Heights, had 11 violations on Wednesday, March 5.
Inspectors closed the doughnut shop after finding rodents in the kitchen.
Five mice were dying on glue traps under a storage rack holding flour.
There were at least 20 droppings from the mice found on the floor under a dry storage rack holding flour and doughnut mix, as well as under a wood prep table.
There was a hole in the wall base under the flour storage rack.
A box of shortening did not have a protective cover over it to prevent contamination.
Despite being kept on ice, half-and-half measured above the temperature limit considered safe.
The shop’s health permit was expired at the time of the inspection and food handler cards were not available for review.
Master Donuts had not been reinspected as of Thursday afternoon.
On Thursday, a business representative told The Bee that the shop was expected to reopen Friday, adding that an inspector told staff to fix the restaurant’s hood fan and light.
Sacramento-area restaurants cited for cockroaches, moldy fruit
California Pizza Kitchen, 1735 Arden Way, Suite 220, in Sacramento, had 16 violations on Thursday, Feb. 27.
The chain pizza restaurant received citations for food contamination and organic buildup on food contact surfaces.
A loaf of bread was at a pizza prep station sitting on a wet cloth with sanitizer. An inspector asked an employee twice to remove the loaf, but the employee didn’t. Another employee discarded the bread loaf.
There was “pink organic buildup” on the backsplash inside an ice machine, a Feb. 27 report said.
A container of raw chicken was stored over raw fish, and raw beef was stored over raw seafood in a cooler.
A cooler next to the cook’s line was not holding food at cold enough temperatures.
The restaurant’s permit to operate was expired at the time of the inspection.
California Pizza Kitchen passed a reinspection on Friday, Feb. 28.
Tuk Tuk, 4400 Freeport Blvd. Suite 140 in Sacramento, had eight violations on Friday, Feb. 28.
Inspectors issued the Thai food spot a yellow placard for keeping food at improper temperatures and having slime on food contact surfaces.
Employees threw away about five pounds of white rice, part a pan of sprouts and some thick rice noodles after they measured outside the safe temperature range.
An ice maker had pink and brown slime on an internal panel.
An electric single induction stove was stored on the floor under shelves, and there was an unlabeled bottle of chemicals near the dishwasher.
Tuk Tuk was reinspected and given a green placard on Monday, March 3.
Fukumi Sushi, 1735 Arden Way, Suite 200, in Sacramento, had 19 violations on Friday, Feb. 28.
The sushi restaurant failed a routine inspection due to mold-like buildup and food kept at unsafe temperatures.
An ice machine was found to have “organic mold-like buildup” on a food contact part, according to a Feb. 28 report.
Fried rice, spicy tuna and spicy salmon were not within the temperature range considered safe.
Inspectors found about 15 fruit flies in a ware washing station.
A bag of raw rice was open and sitting directly on the floor.
Two employee phones were stored next to food contact items at a sushi prep station.
Employees lacked knowledge on various food safety and cleaning topics, including holding temperatures, sanitizing procedures and food storage.
Fukumi Sushi was reinspected and given a green placard on Monday, March 3.
Seapot, 6009 Florin Road in Sacramento, had 19 violations on Monday, March 3.
The hot pot restaurant received a yellow placard for problems with safe food storage and holding temperatures.
Inspectors found a bus bin of raw chicken stored on top of tofu and sauce buckets in a cooler. This was a repeat violation.
A bus bin of raw meat did not have a lid covering it, and a container of diluted soup base concentrate measured too warm to be considered safe.
Various “potentially hazardous foods” measured outside of proper temperature, including cooked conch, pork ear and fish paste, according to a March 3 report.
A meat slicer was “unclean to sight and touch,” the report said. The restaurant operator reportedly did not know that meat slicers must be cleaned every four hours.
There was standing water on the floor inside a walk-in cooler, in a dry storage room and under storage racks near the cook line.
Seapot passed a reinspection on Tuesday, March 4.
Friends With Benedicts Mimosas, 310 Palladio Parkway, Suite 713, in Folsom, had four violations on Monday, March 3.
The brunch spot was cited for issues with cleaning and improper food holding temperatures.
Sliced tomatoes and turkey in a refrigerator measured too warm to be considered safe, and the refrigerator’s ambient temperature was not cold enough.
Beef and chicken were stored in a drawer below a grill at unsafe temperatures.
There was no sanitizer being dispensed in a dishwasher until the sanitizer line was primed “for a long time,” according to a March 3 report.
A slicer had food debris.
The restaurant did not have a valid operation permit posted in the facility.
Friends With Benedicts Mimosas was issued a green placard upon reinspection on Tuesday, March 4.
Blanca’s Meat Market, 4827 Rio Linda Blvd. in Sacramento, had 13 violations on Monday, March 3.
The Mexican food restaurant and market was cited by inspectors for keeping foods at unsafe temperatures and improperly storing food.
A tray of raw shelled eggs was stored above ready-to-eat items in a cooler. Bags of raw chicken were nesting on raw pork and raw beef.
A pot of menudo and a tray of cooked beef measured outside of proper holding temperatures.
A tray of beans was discarded because it was not cooled quickly enough after cooking.
There was no available sanitizer bucket set up at the time of the inspection, and old food debris was found on a meat saw and meat slicer.
There was no permit or manager food safety certificate in the facility at the time of the inspection.
Blanca’s Meat Market was reinspected and issued a green placard on Tuesday, March 4.
Golden Corral, 7700 West Stockton Blvd. in Sacramento, had nine violations on Monday, March 3.
The chain buffet restaurant was given a yellow placard for mold and holding food at improper temperatures.
A fan guard and metal racks inside a walk-in cooler had mold growth and accumulated residue.
The salad bar did not have time labels for potentially hazardous foods kept out of temperature control.
Employees threw away trays of baked beans, Mexican rice, paella and chicken that measured outside of the temperature range considered safe.
A refrigerator in the cook’s line was not able to keep food at the proper temperatures.
A drain line from a dishwasher drain board was detached and dripping on the floor.
The Golden Corral location was issued a green placard on Tuesday, March 4.
Desi Curry, 3290 Northgate Blvd. in Sacramento, had 16 violations on Tuesday, March 4.
The Pakistani restaurant was cited for keeping food at unsafe temperatures and having prohibited pest control substances.
Inspectors found about 10 dead flies on the outside of a refrigerator at the front counter and three live flies near a water heater. There was a can of household Raid fly spray in the facility.
Chai milk in the front refrigerator measured outside of the proper temperature range. This was a repeat violation.
The buffet area did not have sneeze guards installed.
A walk-in refrigerator was not able to keep paneer and chickpeas at safe holding temperatures.
Beef was found thawing on a sink and measured warmer than allowed.
There was not a health permit in the facility at the time of the inspection, another repeat violation.
Desi Curry was reinspected and given a green placard on Wednesday, March 5.
Adalberto’s Mexican Food, 8844 Greenback Lane in Orangevale, had seven violations on Tuesday, March 4.
The Mexican restaurant was cited by health inspectors for keeping food at improper temperatures.
Beans stored in a steam table measured outside of safe holding temperatures.
Inspectors observed an employee not washing their hands with soap after handling a mop and cleaning the floor.
The kitchen hand-washing sink did not have soap.
A cardboard box sitting on the floor was moved onto a clean cutting board ready for food prep on a prep table, and a box of fries was stored on the floor.
Adalberto’s Mexican Food was reinspected and issued a green placard Thursday, March 6.
Mo Du Rang Restaurant, 9545 Folsom Blvd. Suite 2 in Sacramento, had 13 violations on Tuesday, March 4.
The Korean restaurant was issued a yellow placard for unsafely handling food and storing food outside of approved temperatures.
Inspectors saw an employee handle raw beef with gloved hands, then rinse their hands and return to the cook line without properly washing their hands or changing their gloves.
A container of grilled chicken was thrown away after it measured too warm.
Raw shelled eggs were stored outside of temperature control and were not in the proper temperature range.
Raw pork was thawing outside of temperature control on a kitchen table.
A bag of uncooked rice was stored on the floor of a dry storage room.
The restaurant had been using an unapproved household microwave in the kitchen.
Mo Du Rang Restaurant had not been reinspected as of Thursday afternoon.
Cafe La Vies, 8775 Center Parkway, Suite, E300 in Sacramento, had 13 violations on Tuesday, March 4.
The cafe was cited by county health officials for moldy foods and improper food safety procedures.
A box of strawberries on a cold top insert were moldy.
An employee did not wash their hands between handling a transaction and making a beverage.
A block of cream cheese measured outside of safe temperature ranges.
Spam musubi kept outside of temperature control did not have proper time labels indicating how long it was left out.
There was no sanitizer measured in a three-compartment sink or in buckets with wipe cloths, and employees did not know how to properly verify the quantity of sanitizer using test strips.
The restaurant’s health permit was expired at the time of the inspection.
Cafe La Vies was reinspected and given a green placard on Thursday, March 6.
Pho Bac Hoa Viet, 3110 Bradshaw Road in Sacramento, had 11 violations on Wednesday, March 5.
The Vietnamese restaurant received a yellow placard after inspectors found cockroaches in the facility.
They spotted 11 dead and dying German cockroaches around the restaurant, including below the front service counter.
A number of potentially hazardous foods measured outside the temperature ranges considered safe.
Cooked noodles, grilled chicken and grilled pork outside of temperature control did not have the proper time documentation.
An employee’s open cup with tea was stored over a rack of clean dishes.
Raw shelled eggs were stored over cooked shrimp in a reach-in cooler. This was a repeat violation.
An employee was using a hand-washing sink to strain noodles.
Pho Bac Hoa Viet had not been reinspected Thursday afternoon.
Journey to the Dumpling, 7419 Laguna Blvd., Suite 180, in Elk Grove, had 20 violations on Wednesday, March 5.
The Chinese restaurant was cited for unsafe food handling and keeping food outside of safe temperatures.
A large bowl of noodles was set on top of an open garbage can in the kitchen before being moved to a food cart. This was a repeat violation.
Various potentially hazardous foods were measured at unsafe holding temperatures. The ambient temperature in a walk-in refrigerator measured too warm.
Employees reportedly did not know the proper requirements for cold holding temperatures.
Noodles, white rice and fried rice did not have proper documentation indicating how long they had been out of temperature control. This was a “chronic repeat violation,” the March 5 report said.
Shelves inside a walk-in had a “black mildew-like substance,” the report said.
An employee’s open cup of tea was stored above a cart of noodles.
A manager or person in charge was not present when the inspection started.
Journey to the Dumpling had not been reinspected as of Thursday afternoon.
Heng Fat Chinese Restaurant, 7802 Gerber Road in Sacramento, had 15 violations on Wednesday, March 5.
The Chinese restaurant was cited by inspectors for unsafe cleaning procedures and food held outside of safe temperatures.
The chef did not wipe their hands after washing them and went directly to preparing food, and an employee washed their hands with gloves on.
Cooked chicken, cooked beef and raw eggs were not held at the proper temperatures.
Black residue and “slime-like accumulation” were found in the top part of an ice machine, according to a March 5 report. This was a fourth repeat violation.
Raw meats and veggies were improperly stored together, risking contamination.
A croissant was on a plate by the cook line and an open can of soda was on the prep sink next to the cook line.
Hot water was not available at multiple sinks during the inspection, but was fixed later.
Heng Fat Chinese Restaurant passed a reinspection on Thursday, March 6.
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