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
F008TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
F013FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
F015FOOD OBTAINED FROM APPROVED SOURCE
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