Brasa Bros

114099 - Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils

114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors

114271(d) - Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning

114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils

114130, 114169 - Floor-mounted equipment that is not easily movable shall be sealed to the floor

114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial servi

114193, 114193.1, 114269 - Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration unit

114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation s

114279, 114281, 114282 - After use, mops shall be placed in a position that allows them to air-day without soiling walls, equipment, or supplies, e.g. wall-mounted mop rack

114193, 114193.1, 114269 - An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less

114193, 114193.1, 114269 - Floor surfaces shall be sloped 1:50 to the floor drains

114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF,

114256 - Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur

114266, 114257, 114257.1, 114259 - A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, inc

114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consiste

114047, 114153 - Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. , 113953, 113953(b) - Provide minimum 6 inches high side splashgu

Violation noted (details not available)

Violation noted (details not available)

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

- Submit additional documents as instructed

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114123, 114197, 114328(o) - Eliminate sewage backflow into the facility. Clean and sanitize all areas contaminated with sewage with a bleach solution (1 cup bleach per 9 cups water).Hire a licensed pl

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

114039-114039.5 - Maintain shell fish tags with the stock until the container is empty. Retain all shell fish tags for at least 90 days in chronological order. Discontinue commingling (blending togeth

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

Violation noted (details not available)

Food contact surfaces: clean and sanitized [ date violation corrected: 5/30/2023 ]

Food in good condition; safe, and unadulterated [ date violation corrected: 5/30/2023 ]

Proper cooling methods

No insects, rodents, birds or nonservice animals [ date violation corrected: 5/30/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 5/30/2023 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 5/30/2023 ]

Food storage; food storage containers identified [ date violation corrected: 5/30/2023 ]

Plumbing; proper backflow devices [ date violation corrected: 5/30/2023 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 5/30/2023 ]

Toxic substances properly identified; stored & used [ date violation corrected: 5/30/2023 ]

Approved thawing methods in use [ date violation corrected: 5/30/2023 ]

Food separated and protected [ date violation corrected: 5/30/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 5/30/2023 ]

Compliance with shell stock tags, condition, display [ date violation corrected: 5/23/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 5/23/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 5/23/2023 ]

Approved thawing methods in use [ date violation corrected: 5/23/2023 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 5/23/2023 ]

Noncompliance with HAACP plan or variance

Moderate risk food holding temperature

Unapproved or unmaintained equipment or utensils

Improper cooling methods

Improper cooling methods

Inadequately cleaned or sanitized food contact surfaces

Low risk vermin infestation

Unclean or degraded floors walls or ceilings

Improper storage of equipment utensils or linens

Low risk vermin infestation

Moderate risk food holding temperature

Unclean or degraded floors walls or ceilings

Food safety certificate or food handler card not available

Wiping cloths not clean or properly stored or inadequate sanitizer