H26 - Restaurant Over 2,000 Sqft · San Francisco, CA

California Pacific Medical Center-Van Ness Campus

Name: California Pacific Medical Center-Van Ness Campus
Address: 1101 Van Ness Ave, San Francisco, CA

1101 Van Ness Ave

Last inspected Apr 16, 2025 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

Site Visit

Apr 16, 2025

Result not listed

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Apr 16, 2025 · Original Source

Reinspection

Aug 21, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Aug 21, 2024 · Original Source

Routine

Aug 9, 2024

Pass

1 recorded violation

notedCode 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109Food temperature

Official wording

Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment., 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from San Francisco Department of Public Health, Environmental Health, Aug 9, 2024 · Original Source

Routine

Jan 24, 2024

Pass

1 recorded violation

notedCode 113953, 113953.1, 113953.2, 114067(f)Handwashing

Official wording

Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.