Cable Car Restaurant

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

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,

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

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

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

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,

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

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

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

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

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

Floors, walls and ceiling: build, maintianed & clean

Plumbing; proper backflow devices

Food contact surfaces: clean and sanitized [ date violation corrected: 4/13/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 4/13/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/13/2023 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 4/13/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 4/13/2023 ]

No unapproved living or sleeping quarters [ date violation corrected: 4/13/2023 ]

Nonfood contact surfaces clean [ date violation corrected: 4/13/2023 ]

Wiping cloths; properly used and stored [ date violation corrected: 4/13/2023 ]

Permit license or inspection report not posted

Improper storage of equipment utensils or linens

Inadequate and inaccessible handwashing facilities

Food safety certificate or food handler card not available

Inadequately cleaned or sanitized food contact surfaces

Improper food storage

Unapproved or unmaintained equipment or utensils

Insufficient hot water or running water

Moderate risk vermin infestation

Improper storage of equipment utensils or linens

Moderate risk food holding temperature

Improper food storage

Permit license or inspection report not posted

Unapproved or unmaintained equipment or utensils

Low risk vermin infestation

Unclean or unsanitary food contact surfaces

High risk food holding temperature

Insufficient hot water or running water