BECHELLIS, 2346 CHESTNUT ST , San Francisco, CA - Restaurant inspection findings and violations
Violation code | Violation type | Degree of risk | Discovered | Abated | Last inspection |
|---|---|---|---|---|---|
| 044 (Hair Restraints/Outer Garments/Nails/Rings) | Unapproved/Disrepair Equipment/Utensils | Low Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
| 054 (Wiping Rags) | Floors, Walls, Ceilings Improperly constructed, in disrepair, not clean | Low Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
| 051 (Condition) | No Garbage Service/No Containers/Area or containers not maintained clean | Low Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
| 048 (Spoils Area) | Thermometers Required | Low Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
| 061 (Other Insects) | VERMIN - Rodents/Roaches/Flies | Low Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
| 045 (Shellfish Tags/Records) | Improper Storage: Equipment. Utensils, Linens | Low Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
| 024 (Ready-To-Eat-Food) | Food Contact surfaces not cleaned/sanitized | Moderate Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
| 023 (Food Storage) | Food in poor condition/unsafe/adulterated | Moderate Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
| 020 (Other) | Improper hot/cold holding temperatures | Moderate Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
| 019 (Shell Eggs) | Inadequate/Inaccessible handwashing facilities & supplies | Moderate Risk | 17-MAR-09 | 25-MAR-09 | 17-MAR-09 |
- Violation descriptions:
- 019 Shell Eggs - Maintain raw shall eggs at or below 45F (113995, 113997)
- 020 Other - Other requirements may be stated by the inspector
- 023 Food Storage - Improperly Covered/Labeled/Elevated All food shall be manufactured, produced, prepared, packed, served so as to be pure, free from contamination, adulteration and spoilage. All food must be stored in an approved facility. Food shall be covered and stored as to be protected and kept free from contamination. Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6'' off the floor on approved shelving. (113980, 114010, 114020, 114080)
- 024 Ready-To-Eat-Food - Exposed to Possible Contamination from Raw Meats/Poultry/Fish/Eggs All food shall be manufactured, produced, prepared, packed, served so as to be pure, free from contamination, adulteration and spoilage. All food must be stored in an approved facility. Food shall be covered and stored as to be protected and kept free from contamination. Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6'' off the floor on approved shelving. (113980, 114010, 114020, 114080)
- 044 Hair Restraints/Outer Garments/Nails/Rings - All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. Gloves shall be worn if an employee has artificial nails, nail polish, or fingernails that are not clean and neatly trimmed (11402)
- 045 Shellfish Tags/Records - Facility shall maintain tags/records from shellfish for a at least 90 days. (114003, Title 17, CCR)
- 048 Spoils Area - All returned or damaged food products and food products without labels shall be stored in a designated area, separate from food. (114080)
- 051 Condition - Disrepair All utensils and equipment shall be clean, fully operative and in good repair. (114050, 114090)
- 054 Wiping Rags - Not Clean/Inadequate Sanitizer/Turbid/Storage Wiping rags used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer (114160)
- 061 Other Insects - Low Risk A food facility shall at all times be constructed and maintained so as to prevent the entrance and harborage of vermin. (114030, 114040)
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