Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

The operator was not able to provide food handler cards for the employees. He also stated some of them might not have their food handler cards. Require all employees to obtain a food handler card. Maintain evidence of certification onsite and available for review.

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

Observed calimari defrosting in standing cool water. Defrost potentially hazardous foods using 1 of 4 approved methods: in the refrigerator, under cool running water, in the microwave (if the food will be cooked immediatley thereafter), or by directly cooking the frozen food.

The facility did not have a probe thermometer available for taking food temperatures. Obtain a probe thermometer (digital is recommended).

Public display of permits and grades allows consumers to make informed decisions. Transparency improves compliance and food safety.

The current H-25 License Certificate was not found. Obtain a license certificate from the SF Tax Collector's Office. Post the current License Certificate in a conspicuous location.

Public display of permits and grades allows consumers to make informed decisions. Transparency improves compliance and food safety.

The current H-25 License Certificate was not found. Obtain a license certificate from the SF Tax Collector's Office. Post the current License Certificate in a conspicuous location.