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H04 - Retail Mkts W/O Prep (5001 - 10000) · San Francisco, CA

CVS/Pharmacy #5131

1900 19th Ave

Last inspected Mar 20, 2025 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was CVS/Pharmacy #5131 last inspected?
The most recent inspection on record was on Mar 20, 2025. The result listed by San Francisco Department of Public Health, Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jan 26, 2024 to Mar 20, 2025.
Has CVS/Pharmacy #5131 ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jan 26, 2024.

The Full Inspection History

2 inspections

Routine

Mar 20, 2025

Pass

1 recorded violation

notedCode 114254-114254.2Pests

Official Wording

Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances, detergents, bleaches, and cleaning compounds away from food, utensils, packaging materials, and food-contact surfaces. Provide label to working containers of chemicals taken from bulk supplies with the common name of the material. Provide legible manufacturer's label to containers of poisonous or toxic materials and personal care items.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from San Francisco Department of Public Health, Environmental Health, Mar 20, 2025 · Original Source

Routine

Jan 26, 2024

Pass

1 recorded violation

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

Official Wording

Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from San Francisco Department of Public Health, Environmental Health, Jan 26, 2024 · Original Source

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