Passed on the latest inspection dated May 14, 2025.
6300 3RD ST #A · Bayview Hunters Point
Latest inspection: 4 red flags; 5 recorded across this inspection history.
Inspection History
May 14, 2025 — Passed
4 red flags recorded · 55 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)
Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. Potentially hazardous foods in reduced oxygen packaging shall not exceed the "use by" date. (Code 113967, 113976, 113980, 113982, 113988, 113990, 114035, 114041, 114094.5, 114254.3)
June 26, 2024 — Passed
1 red flag recorded · 30 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)
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.