CONDITIONAL
Snack15 Gets Conditional Pass on Health Inspection
August 27, 2025
10:30 AM - 11:45 AM
Routine Inspection
3
Total Violations
1
Major
2
Minor
1
Corrected On Site
Inspector's Report
Inspector found issues including: PROPER HOT AND COLD HOLDING TEMPERATURES; HOT AND COLD RUNNING WATER AVAILABLE; WIPING CLOTHS; PROPERLY USED AND STORED.
Violations Cited
3
#21
MAJOR
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 73F at 3 of 4 handwash sinks in the men's restroom. Measured warm water at 75F at 2 of 4 handwash sinks in the women's restroom. Repair/adjust the sinks so that they provide warm water between 100F and 108F.
CA Retail Food Code: Section 114192
#39
MINOR
WIPING CLOTHS; PROPERLY USED AND STORED
Why This Matters
Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.
What Was Observed
Observed a wet wiping towel left out on the counter in the coffee station. Store all wiping towels in a sanitizer solution when not in use.
CA Retail Food Code: Section 114099.6
#39
MINOR
WIPING CLOTHS; PROPERLY USED AND STORED
Why This Matters
Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.
What Was Observed
Observed a wet wiping towel left out on the counter in the coffee station. Store all wiping towels in a sanitizer solution when not in use.
CA Retail Food Code: Section 114099.6
Inspector Information
Inspector
John Wells
Email
john.wells@sfdph.org