Sam Tseng Bbq And Seafood
634 W GARVEY AVE, 91754
BScore: 83
Last inspected: February 20, 2024
Score Trajectory
Higher score = better. Dots colored by grade.
Inspection History
February 20, 2024
ROUTINE INSPECTION
BScore: 83
F023NO RODENTS, INSECTS, BIRDS, OR ANIMALS
F033NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
F035EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
F036EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
F037ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
F039WIPING CLOTHS: PROPERLY USED AND STORED
F044FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
F050PERMIT SUSPENSION
August 1, 2023
OWNER INITIATED INSPECTION
AScore: 90
F009PROPER COOLING METHODS
F026APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
F027FOOD SEPARATED AND PROTECTED
F029TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
F041GARBAGE AND REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
F042TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
F044FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
F049IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
July 17, 2023
ROUTINE INSPECTION
CScore: 70
F007PROPER HOT AND COLD HOLDING TEMPERATURES
F013FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
F015FOOD OBTAINED FROM APPROVED SOURCE
F008TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
F023NO RODENTS, INSECTS, BIRDS, OR ANIMALS
F026APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
F027FOOD SEPARATED AND PROTECTED
F032FOOD PROPERLY LABELED & HONESTLY PRESENTED
F033NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
F035EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
F039WIPING CLOTHS: PROPERLY USED AND STORED
F042TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
F044FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
F048PERMITS AVAILABLE
F049IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
F054MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
F057COMPLIANCE WITH VARIANCE, SPECIALIZED PROCESS, & HACCP PLAN