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
Other
113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times
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,
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
Food Temperature
114047, 114153 - Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. , 114268 - The floor finish shall be smooth, durable, easily clea
Sanitation
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
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
Other
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
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
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)
Other
Violation noted (details not available)
Other
Violation noted (details not available)