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FACILITY INFORMATION
Name: DING HOW RESTAURANT
Address: 640 COVELL Blvd
City: DAVIS
Phone: 530-753-3590
INSPECTION INFORMATION

Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Every violation of these regulations is color-coded indicating the degree of risk in causing a foodborne illness.

  • RED Violations: These are critical violations that pose an imminent risk to public health and may warrant immediate closure of the food establishment or immediate correction.
  • BLUE Violations: These are violations that do not pose an imminent public health risk, but warrant correction.
07/29/2008 - COMPLAINT INVESTIGATION
07/29/2008 - COMPLAINT INVESTIGATION
07/29/2008 - FOLLOWUP INSPECTION
  Demonstration of knowledge food manager certifica
  No rodents, insects, birds, or animals
  Proper hot and cold holding temperatures
  Wiping cloths: properly used and stored
  Proper eating, tasting, drinking or tobacco use
  Food storage food storage containers identified
  Person in charge present and performs duties
  Food contact surfaces: clean and sanitized
  Garbage and refuse properly disposed facilities m
  Hands clean and properly washed gloves used prope
  Toxic substances properly identified, stored, used
02/13/2008 - ROUTINE-INSPECTION
02/13/2008 - ROUTINE-INSPECTION
  Proper hot and cold holding temperatures
  Proper cooling methods
  Food in good condition, safe and unadulterated
  Food separated and protected
  Food storage food storage containers identified
  Nonfood-contact surfaces clean
  Adequate ventilation and lighting designated area
  Wiping cloths: properly used and stored
10/22/2007 - ROUTINE-INSPECTION
  Food contact surfaces: clean and sanitized
  Demonstration of knowledge food manager certifica
  Floors, walls and ceilings: built, maintained, and
  Premises personal/cleaning items vermin-proofing
  Wiping cloths: properly used and stored
  Equipment, utensils and linens: storage and use
  Equipment/Utensils - approved installed clean g
  Nonfood-contact surfaces clean
  Food storage food storage containers identified
  Toxic substances properly identified, stored, used
  Food separated and protected
  No rodents, insects, birds, or animals
  Proper hot and cold holding temperatures
04/11/2007 - FOLLOWUP INSPECTION
03/23/2007 - FOLLOWUP INSPECTION
03/22/2007 - FOLLOWUP INSPECTION
03/21/2007 - COMPLAINT INVESTIGATION
03/21/2007 - ROUTINE-INSPECTION