The Sacramento County Environmental Management Department conducted routine inspections at various restaurants on September 2. Two restaurants were reported for several health code violations, including poor cleanliness and improper food storage temperatures.
Please note that the reports mentioned here are from an inspection conducted on September 2 and may not represent the future health inspection status of the establishments.
Highlights
- Health inspectors visited Monarca Mexican Restaurant and Donut Time on September 2.
- Violations at the restaurants included poor cleanliness and incorrect food holding temperatures.
- Both restaurants received a yellow placard from the health department.
Monarca Mexican Restaurant
- Where: 2107 Fulton Ave, Sacramento, CA 95825
- When: Tuesday, September 2
The health inspectors reported several health code violations at Monarca Mexican Restaurant. The rear-hand sink and the sink in the beverage prep area were found to be without paper towels. The men’s washrooms did not have soap, and the soap dispenser was broken.
During the inspection, beef kept on the steam table was found at 99°F, which is below the required minimum reheating temperature. Staff immediately reheated the beef to 165°F, correcting the issue on site. Two dented cans were found in the storage.
Health inspectors observed leftover food particles and meat residue on parts of a food preparation machine, specifically on the blade and the area that holds the blade. Staff said they were unsure when it was last used, pointing to a lapse in cleaning.
Inspectors noted dust on the fan guard inside the walk-in cooler, indicating it needed cleaning. Plastic ramekins and stainless steel bowls were seen being used as scoops.
The health report also noted that there was no monitoring thermometer in the 3-door reach-in cooler at the cook’s line. A detailed inspection report is available here.
Donut Time
- Where: 4411 Elkhorn Blvd, Sacramento, CA 95842
- When: Tuesday, September 2
Donut Time was reported for major violations. During the inspection, a container of liquid eggs was found stored on top of the cold top prep line at 58°F, significantly above the required cold holding temperature of 41°F or below.
The health inspectors informed that this poses a serious risk for bacterial growth and potential foodborne illness. The employees had not properly monitored the time for ham and cheese croissants and whipped cream-filled donuts stored in the display case.
The report mentioned that employees drink in unapproved containers/bottles in the prep area. Inspectors observed that dishes were not washed properly. One employee was observed just rinsing the blender and other utensils and placing them in clean utensils.
The ventilation hood filter had dust build-up and the refrigerators lacked a visible thermometer. More details on the inspection are available online.
Follow-up Inspections
Both Monarca Mexican Restaurant and Donut Time were given a yellow placard by the health department for several health code violations. A reinspection is expected within 24–72 hours.
In order to receive a green placard, the restaurants must correct all the violations mentioned in the report.
