042 (Improper Inspection at Delivery/Transportation)
Non Food Contact Surface Unclean
Low Risk
22-JUL-09
22-JUL-09
054 (Wiping Rags)
Floors, Walls, Ceilings Improperly constructed, in disrepair, not clean
Low Risk
22-JUL-09
22-JUL-09
048 (Spoils Area)
Thermometers Required
Low Risk
22-JUL-09
22-JUL-09
051 (Condition)
No Garbage Service/No Containers/Area or containers not maintained clean
Low Risk
22-JUL-09
22-JUL-09
045 (Shellfish Tags/Records)
Improper Storage: Equipment. Utensils, Linens
Low Risk
22-JUL-09
22-JUL-09
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)
039 Pure Food/Spoilage - All food shall be manufactured, produced, prepared, packed, stored, transported, kept for sale, and served so as to be pure, free from contamination, adulteration, and spoilage. (113980, 114010, 114057)
042 Improper Inspection at Delivery/Transportation - Food shall be inspected upon receipt and prior to use. Food shall be transported so as to be pure, free from contamination, adulteration, and spoilage. (113980, 114003, 114010)
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)
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