H25 - Restaurant 1,000 - 2,000 Sqft · San Francisco, CA

Rice Roll Express

Name: Rice Roll Express
Address: 1131 Stockton St, San Francisco, CA

1131 Stockton St

Last inspected Sep 23, 2024 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

Reinspection

Sep 23, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Sep 23, 2024 · Original Source

Routine

Sep 9, 2024

Pass

1 recorded violation

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

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., 114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects., 114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; separate sanitizing containers shall be provided for wiping cloths used with raw animal foods., 113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipment/utensils; as often as necessary during food preparation to remove soil and contamination; switching from working with raw to ready-to-eat foods; after touching body parts; after using toilet room; contamination of hands occurs. Food employees shall minimize contact with exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment., 113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature., 113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain al

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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

New Ownership (R)

Jun 18, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Jun 18, 2024 · Original Source

New Ownership (I)

Jun 17, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Jun 17, 2024 · Original Source

Inspection

Mar 26, 2024

Pass

1 recorded violation

notedCode 114268Food temperature

Official wording

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., 114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. , 114266, 114257, 114257.1, 114259 - The premises of a food facility shall be free of litter and items that are necessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used., 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., 114153 - Equipment for cooling, e.g. ice machine, walk-in cooler/freezer, shall be sufficient in number and capacity to ensure proper food temperature control.

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, Mar 26, 2024 · Original Source