Sam's of San Francisco

Observed leak at the piping under the 3-compartment sink in the main kitchen area. PIC reported that he had a plumber coming to service and repair all fixtures. System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed food splatter on the interior of the microwave in the front food service area. Corrective action - PIC advised to perform detailed cleaning on the interior of the microwave. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed no food thermometer available for use at the establishment to verify internal food temperatures. PIC advised to purchase a food thermometer. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

Observed no hot water available at the handwashing sink in the main kitchen area near the warewashing equipment. Corrective action - PIC reported that plumber scheduled to service and repair all fixtures. Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed several foods stored uncovered in preptop cooler near cooking equipment (sliced tomatoes, chopped lettuce, sliced onions). Corrective action - PIC advised to cover foods during periods when food is not being actively dispensed. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed several condiments stored in unlabeled squeeze bottles. Corrective action - PIC advised to label all food removed from original containers. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed an old inspection report from 2023 posted for public view in the establishment. Corrective action - PIC advised to print and post the most current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed no food service permit posted in the establishment. Corrective action - PIC advised to obtain and post a valid food service permit. Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed bottom shelves of prep tables in the establishment with surfaces that were not cleanable (shelving with rough, rusty surfaces). PIC reported that attempts at cleaning shelving under prep tables were unsuccessful and he would purchase new prep tables with smooth, cleanable surfaces on shelving. Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed cutting board heavily scratched and scored. PIC advised to replace cutting board. Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed grease accumulation, food debris and residue on the exterior of cooking equipment, the interior surfaces and door gaskets of reach-in coolers in the front food service area. Corrective action - PIC advised to perform detailed cleaning of nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed dusty ceiling tiles in front food service area. Observed food splatter on walls near trash can in the front food service area near the entryway to the warewashing area. Observed black grease accumulation, food residue, and debris on floors beneath and behind cooking equipment in the front food service area. Corrective action - PIC advised to perform detailed cleaning on floors, walls, and ceilings throughout the establishment. Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed grease accumulation on vent under exhaust hood. Corrective action - PIC reported that company is scheduled to perform maintenance on vent hood system within the next couple of weeks, and they maintain a quarterly service schedule. xhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Observed the sink in the front food service area backed up with water and unable to drain properly. in addition to the front food service hand sink the three compartment sink in the washing area leaks from the pvc piping.CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

During routine inspection manager failed to demonstrate managerial control. Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. Manager failed to clean, sanitize, and protect food from contamination. Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed pic inability to provide employee health agreement form.

Observed there was no hand drying provisions available at the hand sink in the front main kitchen as well as in the back room with the three compartment sink.

Observed failure to produce a spill kit or any clean up procedures for vomiting and diarrheal events.

During routine inspection observed black organic matter and spider webs in the ice machine.

Observed ground beef in the RIC and French fries in the RIC below prep - top cooler without any date marking and uncovered.

Observed unidentified spray bottle with a unidentified liquid substance in without any label.

During the routine inspection observed the owner failed to produce a food temperature measuring devise.

During routine inspection observed bacon stored near grill area uncovered and ground beef uncovered in the RIC below prep top. COS: Owner covered both food items and was informed that Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

During the routine inspection observed several squeeze bottle throughout the establishment (prep top cooler and WIC) without any labels on them.

Observed failure to post previous inspection.

Observed failure to post current food service permit.

During inspection observed several units (Dishwasher and RICs) in the establishment that were out of operation due to being broke.

During routine inspection observed equipment heavily soiled with grease accumulation and old food debris.

Observed RIC interiors heavily soiled with food debris.

Observed several wall spills throughout facility. coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed grill with grease build up as well as the exhaust vents.

Observed sliced tomatoes with temp higher than 41F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CA-MOD disposed of tomatoes.

Observed several wall spills throughout facility. coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. CA- EHS advised MOD to clean walls immediately.

Observed multiple units that broken or not using. . The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no lon. CA-EHS advised MOD to get rid of broken or unused units.

During routine inspection observed facility failed to provide sanitizer. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chaart. Advised manager to retrieve sanitizer.

During routine inspection observed knives stored in between equipment while not in usage. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Advised manager to clean sanitize knives and store in cooler.

Observed grease and grime build up on floor underneath grill and fryers.