El Ahorro

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

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

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

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

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

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

Violation noted (details not available)

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

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

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

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

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

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)

San Francisco Health Code Article 19H.4 ( e ) - DISPLAY OF PERMIT , San Francisco Health Code Article 19P.4 - SIGNAGE

Violation noted (details not available)

Adequate hand washing facilities; supplied and accessible

Food Safety Manager Certification and Food Handler Card

Proper hot and cold holding temperatures

Equipment approved; clean; installed, good repair; capacity

Equipment, utensils and linens; storage and use

Floors, walls and ceiling: build, maintianed & clean

Premises; personal/cleaning items; vermin proofing

Thermometers provided and accurate

Warewash facilities: installed, maintained, used, test strips

Food separated and protected

Food contact surfaces: clean and sanitized [ date violation corrected: 9/21/2021 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 9/21/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 9/21/2021 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 9/21/2021 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 9/21/2021 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 9/21/2021 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 9/21/2021 ]

Improper storage use or identification of toxic substances

Unapproved or unmaintained equipment or utensils

Inadequately cleaned or sanitized food contact surfaces

Moderate risk food holding temperature

Moderate risk food holding temperature

Improper food storage

Inadequately cleaned or sanitized food contact surfaces

High risk food holding temperature

Unclean or degraded floors walls or ceilings

Improper food storage

Moderate risk food holding temperature

Improper food storage

Unclean or degraded floors walls or ceilings