Tbd

114060 - Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor)

113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times

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

114279, 114281, 114282 - A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies

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

114266, 114257, 114257.1, 114259 - The premises of a food facility shall be free of litter and items that are necessary to the operation or maintenance of the facility, such as equipment that is nonfu

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

114279, 114281, 114282 - At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located

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

114276, 114149, SF Health Code Section 440.5 - A permanent food facility shall provide clean toilet facilities in good repair for use by employees

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

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

114268 - The floor 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 service, tra

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,

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

114252.1 - Lightbulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is nonprepackaged ready-to-eat food, clean equipment, utensils, and linens, or unwrapped single-use

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

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

114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture

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

Violation noted (details not available)