Sam's of San Francisco

Inspector notes: 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.

Inspector notes: 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;

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.