Hayward Family Restaurant

Year by year

Inspections

1. Aug 25, 2026 Routine · 3 priority, 2 priority foundation, 5 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In walk in, cooked meatballs stored with raw / uncooked meat products.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Corrected on site, Meatballs will be heat treated to 165 for reheating, product removed from storage with raw meat.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Sausage Gravy in walk in was still above 100F after 2 hours of cooling time

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Corrected on site, sausage gravy discarded and cooling methods for other products adjusted

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Chlorine sanitizer in sanitizer buckets was mixed at different concentrations from 0ppm to 100ppm

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Corrected during inspection- Sanitizer re-mixed to 100 ppm. Recommend use of a "sanitizer recipie" use a known tablespoon or teaspoon of sanitizer with a line on bucket to fill with water

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for sausage gravy, sausages, pasta and other items. Cooling in thick portions and covered when in cooling process

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Corrected during inspection Product moved to thin portions under 2 inches and uncovered - rapid cooling followed adjustment

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Sausage and sliced tomatoes were taken out for today's service only, but no written plan

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment. Shared CFPM with Lakewood Cafe in Hayward. Framed certificate broke and was lost

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored with handle in contact with drink ice

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Corrected on site - moved ice scoop to proper storage

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep table

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Corrected during inspection, wiping cloth placed in sanitizing solution

     Code 3-304.14 (B) (1)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Walk in cooler shelves had cardboard on each shelf that did not facilitate air flow.

     Correction: Corrected during inspection - cardboard on shelves was removed - leading better air flow

     Code 3-501.15 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The ice machine is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Clean ice machine regularly to assure build up of mold and bacteria are controlled.

     Code 4-602.13

2. Feb 24, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink faucet stem leaking and is being turned off by staff only cold water is available.

     Correction: Repair of the sink, owner has order in for repair. Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

3. Jul 28, 2025 Routine · 1 priority, 3 core
   • Serious Priority Corrected on site

     COOLING - COOLING FROM AMBIENT TEMPERATURES

     Diced tomatoes prepared at ambient temperature and cooled on prep table surface. Prep table is at 36 degrees and the prep tray surface was not keeping the tomaoes cold enough to meet 4 hour cooling limit. Food item was added 3 hours prior.

     Correction: Moved tomatoes to the lower cabinet. Cooling temperature then met cooling paramenter.

     Code 3-501.14 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The floor in the walk in cooler had a spilled liquid that was not cleaned. .

     Correction: Clean and remove spills that fall on the floor

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Ice machine is dirty

     Correction: the ice machine needs to be cleaned. Dump the ice and clean and sanitize the interior. Clean the ice machine, at least every 24 hours, or according to the manaufacture to clean the unit anytime it is dirty.

     Code 4-602.11 (E)

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

4. Jul 9, 2024 Routine · 2 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     WIPING CLOTHS - SPONGE USE - LIMITATION

     Sponge noted being used to wipe down food contact surfaces.

     Correction: Sponge was removed from service. Discontinue use of sponge on food contact surfaces.

     Code 4-101.16

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Tables and counters are not sanitized after cleaning.

     Correction: Chlorine was added to a separate pail. Clean and sanitize all food contact surfaces.

     Code 4-702.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink is being used for wash buckets fill.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on detergent and no sanitizer

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

5. Sep 26, 2023 Routine · 2 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multi day food items are not properly date marked in walk in cooler.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Ice machine was not clean.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The ice machine drain does not empty into the waste water system.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

6. Apr 27, 2023 Routine · 1 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority

     HANDWASHING PROCEDURE - RECONTAMINATION AFTER WASHING

     Food employee observed recontaminating hands after washing. New handles were installed which require direct contact with handles to operate and are not hands free.

     Correction: Train food employees in proper handwashing techniques. You may use a paper towel to act as a barrier for a manual operated sink. Temporarly switched handwashing station to three compartment sink basin 1 with paddle handles. Rinsing of dishes changed to dishwasher sink until new faucets installed.

     Code 2-301.12 (C)

   • Not serious Priority Foundation Repeat Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Soap and dispenser batteries serviced during inspection.

     Code 6-301.11

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop handle was imprperly stored under ice.

     Correction: Store the ice scoop with handle extended out of product or in a seperate starage area outside of the ice machine with good drainage.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in pail on bussing cart without sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated or is operating incorrectly.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)