H25 - Restaurant 1,000 - 2,000 Sqft · San Francisco, CA

Lark

4068 18th St

Last inspected Oct 17, 2024 · View Map ↗ · Compare ↗

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Pass

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

Quick Answers

When was Lark last inspected?: The most recent inspection on record was on Oct 17, 2024. 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 Oct 11, 2024 to Oct 17, 2024.
Has Lark ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 11, 2024.

The Full Inspection History

2 inspections

Reinspection

Oct 17, 2024

Pass

1 recorded violation

notedCode 113947.1-113947.6, 113948Facility maintenance

Official Wording

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from San Francisco Department of Public Health, Environmental Health, Oct 17, 2024 · Original Source

Routine

Oct 11, 2024

Pass

1 recorded violation

notedCode 113947.1-113947.6, 113948Food temperature

Official Wording

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 certificates (food safety manager and food handler cards) on site., 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 of the following approved methods: 1) Ice water bath 2) Ice wand 3) Shallow stainless steel pans filled 2-3 inches and store in refrigerator 4) Separate into smaller or thinner portions and store in refrigerator 5) Blast chiller 6) Any combination of the above. Use the following approved methods provided on the rapid cooling guideline.

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, Oct 11, 2024 · Original Source

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