Tony Baloney's, 1098 Howard St, San Francisco, CA 94103 - inspection findings and violations



Business Info

Restaurant name: TONY BALONEY'S
Address: 1098 Howard St, San Francisco, CA 94103
Phone: +1 (415) 586-1514
Owner name: JODEH, T.F.
Last inspection: 08/25/2014

Restaurant representatives - add corrected or new information about Tony Baloney's, 1098 Howard St, San Francisco, CA 94103 »


Inspection findings

Inspection date

Type

Score

  • Improper storage use or identification of toxic substances (risk category: Low Risk)
  • Unclean hands or improper use of gloves (risk category: High Risk)
  • Inadequate and inaccessible handwashing facilities (risk category: Moderate Risk)
  • Unclean nonfood contact surfaces (risk category: Low Risk)
  • Inadequate ventilation or lighting (risk category: Low Risk)
  • Wiping cloths not clean or properly stored or inadequate sanitizer (risk category: Low Risk)
  • Permit license or inspection report not posted (risk category: Low Risk)
  • Food safety certificate or food handler card not available (risk category: Low Risk)
  • Low risk vermin infestation (risk category: Low Risk)
  • High risk food holding temperature (risk category: High Risk)
08/25/2014Routine - Unscheduled68
  • Improper storage use or identification of toxic substances (risk category: Low Risk)
  • Unclean hands or improper use of gloves (risk category: High Risk)
  • Inadequate and inaccessible handwashing facilities (risk category: Moderate Risk)
  • Unclean nonfood contact surfaces (risk category: Low Risk)
  • Inadequate ventilation or lighting (risk category: Low Risk)
  • Wiping cloths not clean or properly stored or inadequate sanitizer (risk category: Low Risk)
  • Permit license or inspection report not posted (risk category: Low Risk)
  • Food safety certificate or food handler card not available (risk category: Low Risk)
  • Low risk vermin infestation (risk category: Low Risk)
  • High risk food holding temperature (risk category: High Risk)
08/25/2014Non-inspection site visit0
  • Inadequate ventilation or lighting (risk category: Low Risk)
  • Unapproved or unmaintained equipment or utensils (risk category: Low Risk)
  • High risk food holding temperature (risk category: High Risk)
  • Improper cooling methods (risk category: High Risk)
  • Unclean nonfood contact surfaces (risk category: Low Risk)
07/11/2013Routine - Unscheduled80

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