minor Other
113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times
serious Facility Condition
114060 - Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor)
minor Sanitation
114099 - Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils
serious Food Temperature
114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temper
minor Facility Condition
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
minor Sanitation
114276, 114149, SF Health Code Section 440.5 - A permanent food facility shall provide clean toilet facilities in good repair for use by employees
minor Sanitation
114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from
critical Pest Activity
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
minor Facility Condition
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
minor Facility Condition
114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors
minor Food Storage & Handling
114047, 114153 - Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor
minor Sanitation
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,
minor Sanitation
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
minor Facility Condition
114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches
minor Other
Violation noted (details not available)
minor Other
Violation noted (details not available)