Sam's of San Francisco

Food properly labeled; original container — Inspector Note: 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.

Thermometers provided and accurate — Inspector Note: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Hot and cold water available; adequate pressure — Inspector Note: 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.

Plumbing installed; proper backflow devices — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Adequate ventilation and lighting; designated areas used — Inspector Note: 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.

Food stored covered — Inspector Note: 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Food properly labeled; original container — Inspector Note: During the routine inspection observed several squeeze bottle throughout the establishment (prep top cooler and WIC) without any labels on them. CA: (d) Food Storage Containers, Identified with Common Name of Food. 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.

Thermometers provided and accurate — Inspector Note: During the routine inspection observed the owner failed to produce a food temperature measuring devise. CA: 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. Pf

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post current food service permit. CA: Owner was advised to obtain a valid food service permit and was issued a legal notice.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post previous inspection. CA: Owner was advised to post THIS inspection. 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: during inspection observed several units (Dishwasher and RICs) in the establishment that were out of operation due to being broke. CA: PIC was advised to have them fixed or removed from the establishment to prevent harboring of any pest. Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Nonfood-contact surfaces clean — Inspector Note: During routine inspection observed equipment heavily soiled with grease accumulation and old food debris. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Nonfood-contact surfaces clean — Inspector Note: Observed RIC interiors heavily soiled with food debris. CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Plumbing installed; proper backflow devices — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed grill with grease build up as well as the exhaust vents. CA: Advised PIC to have grill cleaned and serviced. 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. Vent hood, filters , and facility vents extremely soiled with grease deposits and dust.

PIC present, demonstrates knowledge, performs duties — Inspector Note: 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.

Management knowledge, responsibilities, reporting — Inspector Note: Observed pic inability to provide employee health agreement form. CA: Advised pic to have himself and employees sign agreement form and store documents in the facility. Documentation has been emailed to owner Observed failure to demonstrate in a verifiable manner that food employees are aware of their responsibility to report signs and symptoms of illnesses. Unable to confirm whether or not PIC had employees sign as no PIC present. CA: 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and PIC was provided with forms at last two inspections; PIC shall receive forms at re-inspection and have all present employees sign.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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. CA: Owner was advised to stock both sinks with hand drying provisions Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Response procedures for vomiting & diarrheal events — Inspector Note: Observed failure to produce a spill kit or any clean up procedures for vomiting and diarrheal events. CA: Owner was advised to acquire a bodily fluid clean up kit or produce a cleaning procedure to clean up these events with use of bleach. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Food stored covered — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During routine inspection observed black organic matter and spider webs in the ice machine. CA: PIC was advised to burn the ice, shut the machine down and clean and sanitize the unit before using again. Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Proper date marking and disposition — Inspector Note: Observed ground beef in the RIC and French fries in the RIC below prep - top cooler without any date marking and uncovered. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1

Toxic substances properly identified, stored, used — Inspector Note: observed unidentified spray bottle with a unidentified liquid substance in without any label. CA: PIC was advised to place a label on the spray bottle naming the contents inside of the bottle. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf