H79 - Mobile Food Facility Class 5 · San Francisco, CA

An The Go

4101 Judah St

Last inspected Mar 18, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Result not listed

Get the Next Inspection, Free.

We'll email you when An The Go has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was An The Go last inspected?: The most recent inspection on record was on Mar 18, 2025. The result listed by San Francisco Department of Public Health, Environmental Health was “not listed”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from Jan 11, 2024 to Mar 18, 2025.
Has An The Go ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 11, 2024.

The Full Inspection History

4 inspections

Structural

Mar 18, 2025

Result not listed

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Mar 18, 2025 · Original Source

Routine

Nov 26, 2024

Conditional Pass

1 recorded violation

notedCode 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279Handwashing

Official Wording

Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility., 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., 113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times., 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 surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.