IZALCO RESTAURANT, 2904 24TH ST , San Francisco, CA - Restaurant inspection findings and violations
Violation code | Violation type | Degree of risk | Discovered | Abated | Last inspection |
|---|---|---|---|---|---|
| 003 (Cooking) | Improper Hot/cold holding temperatures | High Risk | 23-SEP-08 | 23-SEP-08 | |
| 014 (No Water) | Rodents/Roaches/Flies/Other Animals | High Risk | 23-SEP-08 | 23-SEP-08 | |
| 048 (Spoils Area) | Thermometers Required | Low Risk | 23-SEP-08 | 23-SEP-08 | |
| 044 (Hair Restraints/Outer Garments/Nails/Rings) | Unapproved/Disrepair Equipment/Utensils | Low Risk | 23-SEP-08 | 23-SEP-08 | |
| 049 (Living/Sleeping Quarters) | Wiping Cloths not clean/inadequate sanitizer turbid/not properly stored | Low Risk | 23-SEP-08 | 23-SEP-08 | |
| 033 | Foods not separated or protected | Moderate Risk | 23-SEP-08 | 23-SEP-08 | |
| 024 (Ready-To-Eat-Food) | Food Contact surfaces not cleaned/sanitized | Moderate Risk | 23-SEP-08 | 23-SEP-08 | |
| 016 (Toilets) | Lack of Food safety knowledge: no food safety certification | Moderate Risk | 23-SEP-08 | 23-SEP-08 | |
| 032 (Sanitizing) | Unapproved thawing methods used | Moderate Risk | 23-SEP-08 | 23-SEP-08 |
- Violation descriptions:
- 003 Cooking - Comminuted meat, or any food containing comminuted meat, shall be heated to 157F or 155F for 15 seconds. Eggs, and foods containing raw eggs, shall be heated to 145F. Pork shall be heated to or 145F. Poultry, comminuted poultry, stuffed fish, and stuffed meat/poultry shall be heated to 165F (113996)
- 014 No Water - An adequate, protected, pressurized, potable supply of hot water (120F) and cold water shall be provided at all times. (114095)
- 016 Toilets - No Operable Toilets Toilet facilities shall be provided and maintained in good repair. (114105)
- 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)
- 032 Sanitizing - Kitchen Utensils/Food-Contact Surfaces Food-contact-surfaces/utensils shall be cleaned and sanitized each time there is a change in processing, between different raw animal products, produce and ready-to-eat foods, and at least every 4 hours (114090)
- 033 Backflow/Back Siphonage -The potable water supply shall be protected with a backflow or back-siphonage protection device, as required by applicable plumbing codes. (114095)
- 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)
- 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)
- 049 Living/Sleeping Quarters - No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114175)
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