CONDITIONAL
Senor Sisig Gets Conditional Pass on Health Inspection
August 21, 2025
2:00 PM - 2:30 PM
Follow_up Inspection
6
Total Violations
1
Critical
5
Minor
Inspector's Report
Reinspection found the following violation corrected: --Food temperatures on both elevated food preparation coolers were all 41F or below --Facility lacks some, but not all, food handler cards --The dishwasher still requires repair --Warm water measured 80F at the handwash adjacent to the three-compartment sink --Hot water measured 80F at the left side faucet of the three-compartment sink --Mouse droppings still exist in the cabinet beneath and to the right of the food preparation sink --The bulk bins are still not labeled --The ventilation hood still has gaps between the filters
Violations Cited
6
#23
CRITICAL
NO INSECTS, RODENTS, BIRDS OR NONSERVICE ANIMALS
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
Observed mouse droppings and a gnawed paper tag inside the cabinet beneath and to the right of the food preparation sink. The facility receives regular pest control service from the Ferry Building. Clean the mouse droppings, sanitize the affected area, and continue regular pest control at the facility.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#14
MINOR
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
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
Measured 0 ppm of chlorine sanitizer at the dishwasher during the sanitize cycle. Provide 50 ppm of chlorine sanitizer during the dishwasher sanitize cycle.
CA Retail Food Code: Section 114099, 114099.6, 114117
#1B
MINOR
FOOD SAFETY MANAGER CERTIFICATION AND FOOD HANDLER CARD
Why This Matters
Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.
What Was Observed
The facility could verify food handler cards for some, but not all, employees. The operator stated they have approximately 20 employees, but only showed food handler cards for 7 of those employees. Require all employees to obtain a food handler card within 30 days of hire. Maintain evidence of certification onsite and available for review.
CA Retail Food Code: Section 113947.1
#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 warm water at 71F at the handwash sink adjacent to the three-compartment sink. Provide warm water of between 100F and 108F to all handwash stations.
CA Retail Food Code: Section 114192
#32
MINOR
FOOD PROPERLY LABELED & HONESTLY PRESENTED
Why This Matters
Without date labels, expired foods may be served. Listeria grows in refrigerated foods over time, especially in deli meats and soft cheeses.
What Was Observed
Observed an unlabeled bulk bin of cane sugar. Label all bulk food bins with the common name of the food.
CA Retail Food Code: Section 114087, 114089
#32
MINOR
FOOD PROPERLY LABELED & HONESTLY PRESENTED
Why This Matters
Without date labels, expired foods may be served. Listeria grows in refrigerated foods over time, especially in deli meats and soft cheeses.
What Was Observed
Observed an unlabeled bulk bin of cane sugar. Label all bulk food bins with the common name of the food.
CA Retail Food Code: Section 114087, 114089