A red placard, however, signals \u201cimminent danger to public health and safety\u201d and suspends an establishment\u2019s health permit until violations are corrected. This could include, but is not limited to, major vermin contamination<\/a>.<\/p>\n In contrast, a green placard means a restaurant passed inspection. The county performs about 14,000 inspections annually and about 97% of establishments pass, spokesman Ken Casparis previously told The Sacramento Bee.<\/p>\n Approximately 1% of inspections result in a closure, he said.<\/p>\n These were the results of Sacramento County food facility inspections for Thursday, Aug. 13, through Wednesday, Aug. 19. If an inspection listed below needs clarification, business owners can email The Sacramento Bee at servicejournalists@sacbee.com<\/a>.<\/p>\n How to report a business to the health department<\/p>\n For readers who would like to report a local restaurant, food truck or cafe on health violations, they can do so by filing a complaint to the facility\u2019s local environmental health departments<\/a>.<\/p>\n The local health department is responsible for the initial investigation of consumer complaints regarding foods served or sold at retail food facilities, according to the California Department of Public Health.<\/p>\n Cockroaches in apronsYi Long Chinese Restaurant<\/a><\/p>\n 1500 W El Camino Ave. Ste. 8, Sacramento<\/p>\n Number of Violations: 9<\/p>\n Date: Monday, Aug. 17<\/p>\n Health inspectors gave a red placard to the South Natomas Chinese restaurant<\/a> after finding evidence of an active cockroach infestation, including three live adult German cockroaches emerging from old, crumpled aprons and from a shelf below a prep table. The inspection also found: six ootheca (roach egg sacs) in the corner of a prep table shelf and in miscellaneous items, including old aprons;<\/p>\n The health inspection also observed:<\/p>\n Chopped barbeque pork in a cold top out of temperature at 52 degrees.Over 200 cockroach feces dotted on corners of particle board shelves; old debris from what appeared to be dried cockroach legs and antennas on particle board shelves; and five dead cockroaches on the floor.Opened cans of personal soda were stored on a shelf above the cold top.Tubs of recently-cooked pre-fried rice (157F) were overfilled, covered, stacked and left to cool improperly on a prep cooler.Several areas had grease and old food debris, including: catch pans and sides below the wok line; cubby spaces and shelves; spaces next to the fryer and below the tabletop gas range; and the center prep tables.Unapproved use of old cardboard pieces placed in underside crevices below the center prep table.In-use rice scoops improperly stored in inadequate pH-adjusted water.Unused items leftover from the restaurant\u2019s previous ownership accumulating on shelves<\/p>\n The restaurant was re-inspected on Tuesday, Aug. 18<\/a> but remained closed after inspectors found two live German cockroach nymphs. A third inspection on Wednesday, Aug. 19<\/a> cleared the facility to reopen after no live or dead cockroaches were observed.<\/p>\n The restaurant confirmed it had reopened and was operating with normal hours as of Thursday, Aug. 20.<\/p>\n Related Stories from Sacramento Bee<\/p>\n
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