QUIK DOG

December 9, 2025 — Passed

1 red flag recorded · 75 minutes on site.

• Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name. (Code 114047, 114049, 114051, 114053, 114055, 114069(b))

June 20, 2025 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

September 10, 2024 — Passed

11 red flags recorded · 315 minutes on site.

• Passthrough window service openings shall be limited to 216 square inches each. The service openings shall not be closer together than 18 inches. Each opening shall be provided with a solid or screened window, equipped with a self-closing device. Screening shall be at least 16 mesh per square inch. Passthrough windows of up to 432 square inches are approved if equipped with an air curtain device. The counter surface of the service openings shall be smooth and easily cleanable. (Code 114259.2)
• 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)
• 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)
• A permanent food facility shall provide clean toilet facilities in good repair for consumers, guests, or invitees when there is onsite consumption of foods or when the food facility was constructed after July 1, 1984, and has more than 20,000 square feet of floor space. (Code 114276, 114149, SF Health Code Section 440.5)
• An adequate, protected, pressurized, potable supply of hot water at least 120F and cold water shall be provided. (Code 114192, 113953)
• Floor drains shall be installed in floors that are water-flushed for cleaning and in areas where pressure spray methods for cleaning equipment are used. (Code 114193, 114193.1, 114269)
• A permanent food facility shall provide clean toilet facilities in good repair for use by employees. (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)
• Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils. (Code 114099)
• 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)
• 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)