Retail Market (15000+Sq.ft) · Sacramento County, CA
6051 Mack Rd
Last inspected Oct 29, 2025 · View Map ↗ · Compare ↗
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Follow-Up
1 recorded violation
TIME AS A PUBLIC HEALTH CONTROL
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Sacramento County Environmental Management Department, Oct 29, 2025 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 16, 2025 · Original Source
Follow-Up
The health department recorded a closure at this inspection.
1 recorded violation
VERMIN AND ANIMAL CONTAMINATION
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Sacramento County Environmental Management Department, Oct 15, 2025 · Original Source
Routine
1 recorded violation
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED, VERMIN AND ANIMAL CONTAMINATION, HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Sacramento County Environmental Management Department, Oct 14, 2025 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 14, 2025 · Original Source
Routine
2 recorded violations
HOT AND COLD HOLDING TEMPERATURES
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 temperatureHOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection], TIME AS A PUBLIC HEALTH CONTROL
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, Feb 13, 2025 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Dec 24, 2024 · Original Source
Follow-Up
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 13, 2024 · Original Source
Follow-Up
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES
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 10, 2024 · Original Source
Follow-Up
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES
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 9, 2024 · Original Source
Follow-Up
2 recorded violations
TIME AS A PUBLIC HEALTH CONTROL
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSHELLSTOCK IDENTIFICATION TAGS
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Sacramento County Environmental Management Department, Sep 6, 2024 · Original Source
Routine
2 recorded violations
SHELLSTOCK IDENTIFICATION TAGS, HOT AND COLD HOLDING TEMPERATURES
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 temperatureHOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
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 4, 2024 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 18, 2024 · Original Source
Routine
1 recorded violation
HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection]
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, Nov 6, 2023 · Original Source
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