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FACILITY INFORMATION
Name: CAFE BERNARDO Map to Facility
Address: 234 D ST
City: DAVIS
Phone: 530-750-5101
INSPECTION INFORMATION

Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.

11/07/2017 - BILLABLE FOLLOW-UP INSPECTION
11/01/2017 - FOLLOWUP INSPECTION
10/25/2017 - ROUTINE-INSPECTION
  Floors, walls and ceilings: built, maintained, and clean
  No rodents, insects, birds, or animals
  Premises personal/cleaning items vermin-proofing
  Wiping cloths: properly used and stored
  Adequate ventilation and lighting designated area, use
  Demonstration of knowledge food manager certification
  Nonfood-contact surfaces clean
  Proper hot and cold holding temperatures
  Signs posted last inspection report available
05/01/2017 - BILLABLE FOLLOW-UP INSPECTION
04/28/2017 - BILLABLE FOLLOW-UP INSPECTION
04/27/2017 - FOLLOWUP INSPECTION
04/26/2017 - ROUTINE-INSPECTION
  Food storage food storage containers identified
  Warewashing facilities: installed, maintained, used; test strips
  Proper hot and cold holding temperatures
  Food contact surfaces: clean and sanitized
11/18/2016 - BILLABLE FOLLOW-UP INSPECTION
11/07/2016 - FOLLOWUP INSPECTION
11/04/2016 - ROUTINE-INSPECTION
  Plumbing proper backflow devices
  Floors, walls and ceilings: built, maintained, and clean
  Premises personal/cleaning items vermin-proofing
  Signs posted last inspection report available
  Proper hot and cold holding temperatures
  Thermometers provided and accurate
09/28/2016 - FOLLOWUP INSPECTION
05/05/2016 - BILLABLE FOLLOW-UP INSPECTION
04/21/2016 - BILLABLE FOLLOW-UP INSPECTION
04/12/2016 - FOLLOWUP INSPECTION
04/05/2016 - ROUTINE-INSPECTION
  Demonstration of knowledge food manager certification
  Proper hot and cold holding temperatures
09/10/2015 - FOLLOWUP INSPECTION
08/28/2015 - ROUTINE-INSPECTION
  Nonfood-contact surfaces clean
  Floors, walls and ceilings: built, maintained, and clean
  Adequate ventilation and lighting designated area, use
  Equipment/Utensils - approved installed clean good repair, capacity
04/20/2015 - FOLLOWUP INSPECTION
03/13/2015 - FOLLOWUP INSPECTION
02/12/2015 - ROUTINE-INSPECTION
  Nonfood-contact surfaces clean
  Floors, walls and ceilings: built, maintained, and clean
  Equipment/Utensils - approved installed clean good repair, capacity
  Food contact surfaces: clean and sanitized
07/15/2014 - ROUTINE-INSPECTION
  Floors, walls and ceilings: built, maintained, and clean
  Premises personal/cleaning items vermin-proofing
02/03/2014 - BILLABLE FOLLOW-UP INSPECTION
01/22/2014 - FOLLOWUP INSPECTION
01/08/2014 - ROUTINE-INSPECTION
  Floors, walls and ceilings: built, maintained, and clean
  Food contact surfaces: clean and sanitized
03/04/2013 - ROUTINE-INSPECTION
  Premises personal/cleaning items vermin-proofing
09/21/2012 - ROUTINE-INSPECTION
  Proper hot and cold holding temperatures
10/07/2011 - ROUTINE-INSPECTION
  Equipment/Utensils - approved installed clean g
  Premises personal/cleaning items vermin-proofing
  Proper hot and cold holding temperatures
04/06/2011 - ROUTINE-INSPECTION
  Food storage food storage containers identified
  Thermometers provided and accurate
  Food separated and protected
11/30/2010 - ROUTINE-INSPECTION
  Warewashing facilities: installed, maintained, use
  Proper hot and cold holding temperatures
05/26/2010 - ROUTINE-INSPECTION
  Warewashing facilities: installed, maintained, use
  Plumbing proper backflow devices
04/21/2008 - FOLLOWUP INSPECTION
04/15/2008 - ROUTINE-INSPECTION
  Food storage food storage containers identified
  Food in good condition, safe and unadulterated
  Food separated and protected
  Food contact surfaces: clean and sanitized
  Thermometers provided and accurate
  Signs posted last inspection report available
  Demonstration of knowledge food manager certifica
  Proper cooling methods
  Equipment, utensils and linens: storage and use
12/10/2007 - ROUTINE-INSPECTION
  Plumbing proper backflow devices
  Wiping cloths: properly used and stored
  Adequate handwashing facilities supplied & accessi
  Floors, walls and ceilings: built, maintained, and
  Food storage food storage containers identified
  Warewashing facilities: installed, maintained, use
  Premises personal/cleaning items vermin-proofing
  Food contact surfaces: clean and sanitized
  Equipment/Utensils - approved installed clean g