CONDITIONAL
Uni Pizzeria & Gets Conditional Pass on Health Inspection
November 12, 2025
4:00 PM - 5:00 PM
Routine Inspection
11
Total Violations
2
Critical
3
Major
6
Minor
2
Corrected On Site
Inspector's Report
Routine inspection revealed multiple violations including obstructed handwash sinks, missing food safety certificates, improper thawing methods, and rodent poison block stored in kitchen. Additional issues included missing TPHC labels on pizzas, no hot water at kitchen handwash sink, contaminated ricotta discarded on site, and improper storage of cleaning materials. Follow-up required for sink repairs within 48 hours.
Violations Cited
11
#22
CRITICAL
Sewage and Wastewater Properly Disposed
What Was Observed
Hand wash sink in hall between service line and rear kitchen not in use due to leak per PIC. Repair, maintain within 48 hours. Contact inspector for follow up inspection.
#29
CRITICAL
Toxic Substances Properly Identified, Stored and Used
What Was Observed
Observed block of rodent poison in corner of kithcen near refrigerators. Please only allow application of toxic products by licensed applicators per label. Remove loose rodent poison and discard.
#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
No hot water at hand wash sink in kitchen. Provide water above 100F at all hand wash sinks at all times.
CA Retail Food Code: Section 114192
#6
MAJOR
Adequate Hand Washing Facilities; Supplied and Accessible
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
Hand wash sink in kithcen and in hallway between service line and kithcen were obstructed and or inoperable at time of inspection. Please ensure all hand wash sinks are supplied with soap, warm water, paper towels, and free from obstructions at all times.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#8
MAJOR
Time as a Public Health Control; Procedures & Records
Why This Matters
Foods held over 4 hours at room temperature reach dangerous bacteria levels. Staphylococcus aureus produces heat-stable toxins that cause severe illness.
What Was Observed
TPHC labels were missing from all pies. Email Distirct inspector for TPHC paper work which must be completed and adhered to. Failure to adhere to TPHC can result in revocation of TPHC as an option. If you need advice on systems of TPHC documentation please contact inspector to discuss. Please ensure any items ehld on TPHC have labels noting date, time item left temperature control, and discard time.
CA Retail Food Code: Section 114000
#13
CORRECTED
MINOR
Food in Good Condition, Safe, and Unadulterated
What Was Observed
Observed what appeared to be a physical contamination of ricotta stored under the counter. Shown to PIC. Ricotta discarded due to contamination. Corrected on site.
#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
No manager's food safety certificate observed at time of inspection. Please provide manager's food safety certificate and as well as food handler cards unique to this location and retain on site for future inspections.
CA Retail Food Code: Section 113947.1
#26
CORRECTED
MINOR
Approved Thawing Methods in Use
Why This Matters
Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.
What Was Observed
Observed pork ribs stored on back prep table for thawing, please only thaw using approved methods. Food safety guide provided.
CA Retail Food Code: Section 114419
#35
MINOR
Equipment Approved: Clean; Installed; Good Repair; Capacity
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
Observed employee wearing latex gloves, latex is an allergen and latex gloves are not allowed. Pleae provide alternate approved glove like nitrile or vinyl.
CA Retail Food Code: Section 114130, 114160
#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 soiled wiping cloth stored on prep top. Please train staff to store wiping cloths in sanitizer bucket. Once wiping cloth is soiled place it in laundry.
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 soiled wiping cloth stored on prep top. Please train staff to store wiping cloths in sanitizer bucket. Once wiping cloth is soiled place it in laundry.
CA Retail Food Code: Section 114099.6
Inspector Information
Email
michael.mooney@sfdph.org
Received By
emilson