Routine
Jun 3, 2026
CRITICAL VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jun 3, 2026 · Original Source
Satellite Food Distribution Facility · Sacramento County, CA
Eskaton Village Carmichael
3939 Walnut Ave
Last inspected Jun 3, 2026 · View Map ↗ · Compare ↗
CRITICAL VIOLATIONS
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspectionsRoutine
Feb 13, 2026
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 13, 2026 · Original Source
Routine
Aug 27, 2025
CRITICAL VIOLATIONS
2 recorded violations
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode —Handwashing
Official wording
HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Sacramento County Environmental Management Department, Aug 27, 2025 · Original Source
Routine
Jun 26, 2025
CRITICAL VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jun 26, 2025 · Original Source
Routine
Apr 21, 2025
PASS
2 recorded violations
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode —Cleaning and sanitizing
Official wording
WAREWASHING AND SANITIZING PROCEDURES
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Sacramento County Environmental Management Department, Apr 21, 2025 · Original Source
Follow-Up
Nov 1, 2024
REINSTATEMENT OF PERMIT FOLLOWING SUSPENSION
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Nov 1, 2024 · Original Source
Routine
Jun 18, 2024
SUSPENSION OF PERMIT TO OPERATE
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jun 18, 2024 · Original Source
Follow-Up
Oct 2, 2023
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 2, 2023 · Original Source
Follow-Up
Sep 28, 2023
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Sacramento County Environmental Management Department, Sep 28, 2023 · Original Source
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