VAGABOND INN SF AIRPORT

The restaurant was using polystyrene (styrofoam) containers, which may be banned in this area.

Code CA07

C10 Dishwasher - Yes

Code CA10

10. Proper cooking time and temperature

Code F010

The restaurant is in the process of transferring ownership, and the new owner's application is still being reviewed.

Code EA09

The restaurant's operating permit wasn't visible or available on the premises.

Code F048

47. Signs posted; last inspection report available

Code F047

The restaurant has been ordered to stop operating, either entirely or for a specific activity.

Code CA04

E3 Hearing

Code EA03

26. Approved thawing methods in use

Code F026

The restaurant is using single-use plastics that are banned under local regulations.

Code CA09

A new owner tried to take over this restaurant but was denied permission by the health department.

Code EA07

21. Hot and cold water available

Code F021

No qualified manager was present or actively overseeing food safety practices.

Code F024

The restaurant has completed a transfer of ownership and the new owner has been officially approved.

Code EA08

This inspection finding has been referred to another agency or department for further action.

Code CA01

The restaurant is correctly disposing of sewage and wastewater so it doesn't contaminate food or the surrounding area.

Code F022

E5 Transfat

Code EA05

37. Vending Machine

Code F037

32. Food properly labeled & honestly presented

Code F032

The restaurant made changes to its layout or operations without getting the required approval from health authorities beforehand.

Code F049

Food that a customer sends back cannot be served to another customer.

Code F012

19. Consumer advisory provided

Code F019

Fruits and vegetables were not being properly washed before being served or prepared.

Code F028

The restaurant is not keeping hot foods hot enough or cold foods cold enough to prevent bacterial growth.

Code F007

C5 Impoundment

Code CA05

Food is not being stored properly or containers holding food are not clearly labeled with what's inside.

Code F030

27. Food separated and protected

Code F027

The restaurant was offering food samples to customers.

Code CA03

The restaurant's dishwasher is not working or not present.

Code CA11

The menu did not meet required guidelines (likely missing allergen or calorie information).

Code EA06

Cooked food must be cooled down quickly and safely to prevent bacterial growth.

Code F009

No one is allowed to use any part of the restaurant as a place to sleep.

Code F046

The inspector took photos to document a violation as evidence.

Code EA02

This appears to be an internal impound release code and cannot be translated without more context.

Code CA06

The restaurant was found to have violations related to cleanliness and sanitation that were observed and documented by the inspector.

Code CA02

The restaurant either lacks food thermometers or the ones they have are giving inaccurate temperature readings.

Code F039

Trash and garbage weren't being disposed of properly or the trash facilities were in poor condition.

Code F042

Surfaces that touch food (like cutting boards or utensils) weren't properly cleaned and disinfected.

Code F014

The restaurant was getting its food from an unapproved or unverified supplier.

Code F015

The restaurant's official health inspection grade or notice is visibly displayed for customers to see.

Code EA01

The restaurant is not following the required safety rules for sourcing, storing, or serving raw oysters from the Gulf of Mexico.

Code F017

The restaurant is not correctly using time instead of temperature to keep certain foods safe, or is missing the required records for doing so.

Code F008

The restaurant was previously forced to close and is being checked to confirm it can legally reopen.

Code EA04

The restaurant is not reheating previously cooked food to a high enough temperature before putting it out to stay warm for customers.

Code F011

The wet cloths used to wipe down surfaces are not being stored in sanitizing solution between uses, which can spread bacteria.

Code F040

Employees weren't washing their hands properly or were using gloves incorrectly.

Code F005

The restaurant is required to avoid serving certain high-risk foods (like unpasteurized items) to vulnerable groups such as school children or hospital patients.

Code F020

The restaurant must be kept clean, personal belongings stored properly, and the building sealed against pests like rats and insects.

Code F044

The restaurant has an issue with how rainwater runoff is being managed on the property.

Code CA08

Staff are not maintaining adequate personal hygiene or are not wearing proper hair coverings like nets or hats while handling food.

Code F025

The outer surfaces of equipment (like the sides of fryers or shelving) were not properly cleaned.

Code F033

The restaurant did not have a working, accessible sink with soap and drying supplies specifically for staff to wash their hands.

Code F006

The person in charge could not demonstrate they understand basic food safety rules.

Code F01a

The restaurant's self-service area (like a salad bar or buffet) is not being properly managed to keep food safe for customers to serve themselves.

Code F031