City Discount Gets Conditional Pass on Health Inspection

REMOVE the dented Cans from the facility and have regular inspections of Cans to prevent botulism. Observed one dented can on the shelf at first aisle. COS- Operator removed the can from the shelf and discarded the can.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

IMMEDIATELY CLEAN AND SANITIZE the interior and exterior of ice machine. Observed black mold like spotty substance inside the interior panel of ice machine with water dripping through the panel to ice inside ice machine. Observed 200 ppm of chlorine concentration (should be 100 ppm). COS- Operator discarded ice and initiated cleaning of ice machine.

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

REMOVE the cats away from the facility Immediately. Clean and sanitize all the surfaces of the beverages stored in the area. REMOVE all rodent droppings from the facility. Observed two cats in the upper dry storage room where bottled beverages are stored. Observed few old rodent droppings in the upper storage area adjacent to wall at back of ice machine and on the floor near the dry storage rack. COS- Cleaning was initiated at the time of inspection.

IMMEDIATELY STOP production and sales of edible lard made in house that was observed to be available for customer to purchase at the meat counter. CDFA meat processors license is required. COS- operator removed the lard from sales at the time of inspection.

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

DISCONTINUE Thawing pork snout at room temperature. OBSERVED one raw box of pork snout thawing at room temperature temping at 66F out since 6 am. COS- Operator voluntarily discarded the box of Pork Snout as it was sitting at room temperature for more than 6 hours.

CLEAN the exhaust hood filters and side of deep fryer to avoid fire hazards and vermin attractions. Observed grease accumulated on the exhaust hood filters and on the side of deep fryers.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Missing paper towels at the 2nd kitchen hand sink. Instructed employee to refill the paper towel in paper towel dispenser.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

OBSERVED Pork snout improperly thawing at room temperature temping 66F present since 6am as per staff under the three compartment sink. OBSERVED Chicharron at 109F double stacked at hot holding unit made 30 minutes ago as per operator. COS- Staff voluntarily discarded the box of pork snout. Operator was asked to reheat Chicharron at 165F and hot held at 135F and above.

Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.

DISCONTINUE using plastic containers use metal containers during the cooling process. Observed beef soup being cooled in plastic container temping 175F. Containers of black beans (46F), beef soup (44-46F), and tomato sauces (45-50F) improperly cooling since last night in walk in cooler. COS- Items voluntarily discarded by operator.

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

Email verification of food safety manager certificate to inspector Katie.dea@sfdph.org. No food manager safety certificate was available at time of inspection. No food handler certificate was available at the time of inspection.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

ENSURE to clean the fan guard in walk in cooler. ENSURE to clean the prep cooler inside. Observed dirt accumulated on the fan guard inside first walk in cooler and inside prep cooler internal walls in the kitchen.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

ENSURE to clean the fan guard in walk in cooler. ENSURE to clean the prep cooler inside. Observed dirt accumulated on the fan guard inside first walk in cooler and inside prep cooler internal walls in the kitchen.