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H04 - Retail Mkts W/O Prep (5001 - 10000) · San Francisco, CA

Walgreens #1297

670 4th St

Last inspected Dec 12, 2024 · View Map ↗ · Compare ↗

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Pass

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

The full inspection history

2 inspections

Routine

Dec 12, 2024

Pass

1 recorded violation

notedCode 114143(d), 114266, 114268, 114268.1, 114271, 114272Cleaning and sanitizing

Official wording

Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable, and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from San Francisco Department of Public Health, Environmental Health, Dec 12, 2024 · Original Source

Routine

Jul 17, 2024

Pass

1 recorded violation

notedCode 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167,Food temperature

Official wording

Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable., 114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines.

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, Jul 17, 2024 · Original Source

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