High risk food holding temperature
Unclean or unsanitary food contact surfaces
Low risk vermin infestation
Unapproved or unmaintained equipment or utensils
Foods not protected from contamination
Source: San Francisco Health Dept.
Unclean or unsanitary food contact surfaces
Low risk vermin infestation
Unapproved or unmaintained equipment or utensils
Foods not protected from contamination
Source: San Francisco Health Dept.
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