DIVISADERO CFM

June 2, 2024 — Passed

2 red flags recorded · 40 minutes on site.

• Designate and maintain a person in charge at the TFF during all hours of operation. The person in charge shall ensure that persons unnecessary to the food facility are not allowed in the food preparation, food storage, or warewashing areas., (113952 - 113953.4) - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipment/utensils; as often as necessary during food preparation to remove soil and contamination; switching from working with raw to ready-to-eat foods; after touching body parts; after using toilet room; contamination of hands occurs.Food employees shall minimize contact with exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment (Code 113945, 113945.1, 113984.1, 114075)

June 2, 2024 — Shut Down

7 red flags recorded · 25 minutes on site.

• Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)
• Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times. (Code 114358)
• Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup. (Code 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141)
• Designate and maintain a person in charge at the TFF during all hours of operation. The person in charge shall ensure that persons unnecessary to the food facility are not allowed in the food preparation, food storage, or warewashing areas. (Code 113945, 113945.1, 113984.1, 114075)
• TFFs shall have a person in charge present who can demonstrate food safety principles as it relates to the TFFs operations and is responsible for the TFF operations., (113952 - 113953.4) - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipment/utensils; as often as necessary during food preparation to remove soil and contamination; switching from working with raw to ready-to-eat foods; after touching body parts; after using toilet room; contamination of hands occurs.Food employees shall minimize contact with exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment (Code 113947, 113947.1)
• Ensure all food preparation at a community event is conducted within the temporary food facility or other approved food facility. Barbecues, grills or other equipment approved for outdoor cooking may be located adjacent to the temporary food facility if building and fire codes prohibit cooking inside the temporary food facility. Grills and barbecues or other approved cooking equipment shall be separated from public access by using ropes or other approved methods to prevent contamination of the food and injury to the public. Equipment shall be located and installed to prevent food contamination. (Code 114341, 114354)

June 2, 2024 — Passed

1 red flag recorded · 15 minutes on site.

• Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times. (Code 114358)

June 2, 2024 — Shut Down

3 red flags recorded · 15 minutes on site.

• Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has begun or after removing from proper temperature controls of 41°F or 135°F. Discard potentially hazardous foods, under Time as a Public Health Control, when 4 hours have elapsed. Obtain written approval for Time as Public Health Control from San Francisco Environmental Health (Code 114000)
• Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup. (Code 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141)
• Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (Code 113996, 113998, 114037, 114343, 114000, 114004)

June 2, 2024 — Passed

0 red flags recorded · 10 minutes on site.

No violations recorded on this inspection.

June 2, 2024 — Shut Down

1 red flag recorded · 10 minutes on site.

• Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times. (Code 114358)