JUN 24
2024
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF SAN FRANCISCO
✕
HI-WAY.
3853 24TH ST · NOE VALLEY, SAN FRANCISCO
Not yet rated · 9 inspections on record
Only 9 inspections on record. We need more visits before issuing a verdict.
THE NUMBERS
INSPECTIONS
9
3 passed · 6 w/ conditions
VIOLATIONS
34
includes 1 critical
RECORDS COVER
6 YEARS
since Mar 2018
INSPECTION HISTORY
JUN 172024PASS W/ CONDITIONS14 violationsDETAILS
JUN 17
2024
PASS W/ CONDITIONS
14 violationsDETAILS
113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name
114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in
114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa
113952, 113953.3, 113953.4, 113961, 113973 - 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/equipme
114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature
113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer
114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,
114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for
113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility
114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and
114016 - Reheat all potentially hazardous food to minimum internal temperature of 165°F or above within 2 hours prior to hot holding. Do not use hot holding equipment to reheat potentially hazardous f
JUL 282022PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
JUL 28
2022
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
Food contact surfaces: clean and sanitized [ date violation corrected: 7/28/2022 ]
Food Safety Manager Certification and Food Handler Card
Hot and cold running water available
Proper cooling methods [ date violation corrected: 7/28/2022 ]
Equipment approved; clean; installed, good repair; capacity
Plumbing; proper backflow devices
Premises; personal/cleaning items; vermin proofing
DEC 202021PASS W/ CONDITIONS4 violationsDETAILS
DEC 20
2021
PASS W/ CONDITIONS
4 violationsDETAILS
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/28/2022 ]
Proper hot and cold holding temperatures [ date violation corrected: 7/28/2022 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 7/28/2022 ]
Nonfood contact surfaces clean [ date violation corrected: 7/28/2022 ]
NOV 182020PASS W/ CONDITIONS5 violationsDETAILS
NOV 18
2020
PASS W/ CONDITIONS
5 violationsDETAILS
Proper hot and cold holding temperatures [ date violation corrected: 12/20/2021 ]
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 12/20/2021 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 12/20/2021 ]
Food contact surfaces: clean and sanitized [ date violation corrected: 12/20/2021 ]
Nonfood contact surfaces clean [ date violation corrected: 12/20/2021 ]
show all 9 inspections →
AUG 52019PASS W/ CONDITIONS2 violationsDETAILS
AUG 5
2019
PASS W/ CONDITIONS
2 violationsDETAILS
Foods not protected from contamination
Wiping cloths not clean or properly stored or inadequate sanitizer
JUL 102018PASS W/ CONDITIONS2 violationsDETAILS
JUL 10
2018
PASS W/ CONDITIONS
2 violationsDETAILS
Inadequate and inaccessible handwashing facilities
Inadequately cleaned or sanitized food contact surfaces
Data sourced from SF Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out San Francisco considers that a luxury. The full dataset is what's on offer →