Passed on the latest inspection dated January 7, 2025.
38 Waverly Pl · Chinatown
Latest inspection: 11 red flags; 28 recorded across this inspection history.
Inspection History
January 7, 2025 — Passed
11 red flags recorded · 90 minutes on site.
Provide minimum 6 inches high side splashguard(s) with rounded corners. (Code 113953, 113953(b))
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)
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)
Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor. (Code 114047, 114153)
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)
Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel. (Code 114193, 114193.1, 114269)
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)
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 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)
Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided. (Code 114192, 113953)
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)
August 22, 2024 — Passed
17 red flags recorded · 60 minutes on site.
Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located. (Code 114279, 114281, 114282)
Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel. (Code 114193, 114193.1, 114269)
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)
Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils. (Code 114244, 114245)
Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils. (Code 114099)
Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors. (Code 114276, 114149, SF Health Code Section 440.5)
Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided. (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)
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)
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)
The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
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)
All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW). (Code 114163)
Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor. (Code 114047, 114153)
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)
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)
About this data: San Francisco Department of Public Health inspection records published through DataSF. Findings are snapshots from inspection dates and may have been corrected since. View the official city records.