OUTTA SIGHT

October 7, 2025 — Passed

0 red flags recorded · 30 minutes on site.

No violations recorded on this inspection.

January 14, 2025 — Passed

0 red flags recorded · 15 minutes on site.

No violations recorded on this inspection.

January 9, 2025 — Passed

0 red flags recorded · 15 minutes on site.

No violations recorded on this inspection.

January 9, 2025 — Passed

0 red flags recorded · 45 minutes on site.

No violations recorded on this inspection.

January 2, 2025 — Passed

0 red flags recorded · 45 minutes on site.

No violations recorded on this inspection.

July 19, 2024 — Passed

15 red flags recorded · 60 minutes on site.

• Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. (Code 114268)
• Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. (Code 114256)
• All premises of a food facility shall be kept clean fully operative, and in good repair. (Code 114266, 114257, 114257.1, 114259)
• Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe, durable, corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated warewashing, finished to have a smooth, easily cleanable surface, and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. (Code 114130.1, 114130.3)
• A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects. (Code 114266, 114257, 114257.1, 114259)
• Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. (Code 114149.1)
• The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114268)
• Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
• Multiuse food -contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, free of sharp internal angles, corners, and crevices, finished to have smooth welds and joints. (Code 114130.1, 114130.3)
• All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. (Code 114130, 114169)
• Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114271)
• The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
• Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor). (Code 114060)
• Provide minimum 6 inches high side splashguard(s) with rounded corners. (Code 113953, 113953(b))
• Submit specification sheets of proposed equipment to DPH for review and approval, prior to purchase and installation. (Code 114130, 114169)