H MART

May 29, 2025 — Passed

2 red flags recorded · 60 minutes on site.

• Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable. (Code 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)
• Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility. (Code 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279)

May 29, 2025 — Passed

0 red flags recorded · 17 minutes on site.

No violations recorded on this inspection.

April 30, 2025 — Shut Down

13 red flags recorded · 70 minutes on site.

No violations recorded on this inspection.

April 30, 2025 — Passed

1 red flag recorded · 60 minutes on site.

• Submit additional documents as instructed.

April 16, 2025 — Barely Passed

21 red flags recorded · 210 minutes on site.

No violations recorded on this inspection.

April 16, 2025 — Passed

1 red flag recorded · 30 minutes on site.

• Submit additional documents as instructed.

December 27, 2024 — Passed

11 red flags recorded · 120 minutes on site.

• 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)
• Equipment for cooling, e.g. ice machine, walk-in cooler/freezer, shall be sufficient in number and capacity to ensure proper food temperature control. (Code 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)
• 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)
• Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
• 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)
• 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 equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture. (Code 114130, 114169)
• 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)
• The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
• 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)

November 1, 2024 — Passed

2 red flags recorded · 70 minutes on site.

• Submit additional documents as instructed.
• 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))

September 19, 2024 — Passed

0 red flags recorded · 10 minutes on site.

No violations recorded on this inspection.

August 13, 2024 — Passed

0 red flags recorded · 260 minutes on site.

No violations recorded on this inspection.

June 11, 2024 — Passed

0 red flags recorded · 100 minutes on site.

No violations recorded on this inspection.