CLOSURE NOTICE
San Ho Won Closed by Health Department
October 28, 2025
12:30 PM - 3:30 PM
Follow_up Inspection
9
Total Violations
4
Critical
5
Minor
Violations Cited
9
#16
CRITICAL
COMPLIANCE WITH SHELL STOCK TAGS, CONDITION, DISPLAY (CORRECTED ON SITE)
What Was Observed
Observed a container of clams without a shellfish tag. Upone questioning, operator stated that they removed the tags upon arrival. Observed the shellfish tags to not be in chronological order.
#29
CRITICAL
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED AND USED (CORRECTED ON SITE)
What Was Observed
Ensure to store all chemical substances below food preparation areas to prevent contamination.
#36
CRITICAL
EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
Why This Matters
Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.
What Was Observed
Ensure to store the scoops with the handle away from the food to prevent contamination.
CA Retail Food Code: Section 114161, 114178
#40
CRITICAL
PLUMBING; PROPER BACKFLOW DEVICES
Why This Matters
Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.
What Was Observed
Provide an air gap of a minimum of one inch between the floor sink and the drain pipe.
CA Retail Food Code: Section 114099.6
#14
MINOR
FOOD CONTACT SURFACES: CLEAN AND SANITIZED (CORRECTED ON SITE)
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
1. ENSURE to provide a sanitizer solution of a minimum of 200 ppm quaternary ammonium at work stations PRIOR to beginning operations.
CA Retail Food Code: Section 114099, 114099.6, 114117
#21
MINOR
HOT AND COLD RUNNING WATER AVAILABLE
Why This Matters
Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.
What Was Observed
Measured the maximum hot water to be 95F to the hand sink faucet located in the back room.
CA Retail Food Code: Section 114192
#44
MINOR
FLOORS, WALLS AND CEILING: BUILT, MAINTAINED AND CLEAN
Why This Matters
Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.
What Was Observed
Repair the floor panels.
CA Retail Food Code: Section 114143, 114266
#6
MINOR
ADEQUATE HAND WASHING FACILITIES; SUPPLIED AND ACCESSIBLE (CORRECTED ON SITE)
Why This Matters
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.
What Was Observed
1. Observed several towels inside the basin of the hand sink located in the warewashing room. Observed an empty bucket and an Ice wand inside the basin of the hand sink in the front food preparation area.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#6
MINOR
ADEQUATE HAND WASHING FACILITIES; SUPPLIED AND ACCESSIBLE (CORRECTED ON SITE)
Why This Matters
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.
What Was Observed
1. Observed several towels inside the basin of the hand sink located in the warewashing room. Observed an empty bucket and an Ice wand inside the basin of the hand sink in the front food preparation area.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
Inspector Information
Received By
Sangyoon Lee