Shared Cultures
1439 Egbert Ave
P
Last inspected: April 19, 2024
Inspection History
April 19, 2024
Pass
P
114193An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch., 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., 114256 - 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., 114266, 114257, 114257.1, 114259 - A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects., 114279, 114281, 114282 - A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies., 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. , 114271(d) - Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning., 114130, 114169 - Floor-mounted equipment that is not easily movable shall be sealed to the floor., 113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times., 114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture., 114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW)., 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., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes., 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., 114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors., 114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided., 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils., 114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils., 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.
114193.1An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch., 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., 114256 - 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., 114266, 114257, 114257.1, 114259 - A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects., 114279, 114281, 114282 - A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies., 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. , 114271(d) - Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning., 114130, 114169 - Floor-mounted equipment that is not easily movable shall be sealed to the floor., 113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times., 114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture., 114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW)., 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., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes., 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., 114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors., 114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided., 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils., 114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils., 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.
114269An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch., 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., 114256 - 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., 114266, 114257, 114257.1, 114259 - A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects., 114279, 114281, 114282 - A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies., 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. , 114271(d) - Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning., 114130, 114169 - Floor-mounted equipment that is not easily movable shall be sealed to the floor., 113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times., 114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture., 114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW)., 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., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes., 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., 114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors., 114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided., 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils., 114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils., 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.
April 19, 2024
Pass
P
114193An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch., 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., 114256 - 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., 114266, 114257, 114257.1, 114259 - A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects., 114279, 114281, 114282 - A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies., 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. , 114271(d) - Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning., 114130, 114169 - Floor-mounted equipment that is not easily movable shall be sealed to the floor., 113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times., 114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture., 114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW)., 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., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes., 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., 114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors., 114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided., 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils., 114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils., 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.
114193.1An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch., 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., 114256 - 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., 114266, 114257, 114257.1, 114259 - A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects., 114279, 114281, 114282 - A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies., 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. , 114271(d) - Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning., 114130, 114169 - Floor-mounted equipment that is not easily movable shall be sealed to the floor., 113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times., 114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture., 114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW)., 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., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes., 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., 114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors., 114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided., 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils., 114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils., 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.
114269An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch., 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., 114256 - 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., 114266, 114257, 114257.1, 114259 - A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects., 114279, 114281, 114282 - A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies., 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. , 114271(d) - Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning., 114130, 114169 - Floor-mounted equipment that is not easily movable shall be sealed to the floor., 113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times., 114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture., 114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW)., 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., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes., 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., 114149.1 - Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors., 114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided., 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils., 114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils., 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.