Grand Slam

What the inspector found on Jun 19, 2019

• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Evidence of mice or live mice present in facility's food and/or non-food areas.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  Critical
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

  Critical
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

  Critical
• 📋

  A paperwork or posting requirement, such as permits, certificates, or required signs.

  Workplace SFAA policy not prominently posted in workplace

• 📌

  A general health-code issue noted during the inspection.

  Operator failed to make a good faith effort to inform smokers or users of electronic cigarettes of the SFAA

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Proper sanitization not provided for utensil ware washing operation.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Inspection history