Humble Sea San Francisco

Official wording

Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur., 114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms., 114279, 114281, 114282 - At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located., 114276, 114149, SF Health Code Section 440.5 - A permanent food facility shall provide clean toilet facilities in good repair for consumers, guests, or invitees when there is onsite consumption of foods or when the food facility was constructed after July 1, 1984, and has more than 20,000 square feet of floor space., 113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times., 114130.1, 114130.3 - Multiuse food -contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, free of sharp internal angles, corners, and crevices, finished to have smooth welds and joints., 114268 - The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms., 114193, 114193.1, 114269 - Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel., 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils., 114192, 113953 - Pr

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.