Line Hotel SF F&B Fails Reinspection After Ignoring Warnings

A Line Hotel SF F&B employee cafeteria in San Francisco's Tenderloin district failed its reinspection on August 29, with inspectors finding the exact same violations that prompted the original failed inspection just weeks earlier. The facility's blatant disregard for corrective measures resulted in substantial food waste and continued health risks for hotel employees and guests. During this inspection, conducted by Inspector John Wells between 2:30 and 2:45 PM, multiple foods were discovered at dangerously unsafe temperatures on both hot and cold holding lines. Cut tomatoes measured a shocking 54°F on the cold line after sitting for over four hours, while the hot holding line revealed a cascade of temperature violations including cooked vegetables at 118°F, rice at 120°F, mozzarella sticks at 120°F, and sesame chicken at 121°F.

Dangerous Food Storage Patterns

The temperature abuse discovered at the cafe near Powell St BART represents a serious threat to food safety. Foods held between 41-135°F fall into what health experts call the "danger zone," where harmful bacteria like Clostridium perfringens can multiply rapidly. The inspector noted that all improperly held foods had been sitting at these dangerous temperatures for over four hours, far exceeding safe holding times. All contaminated foods were immediately discarded on site, but the pattern of negligence raises serious questions about the hotel's commitment to basic food safety protocols. The facility operates as an employee cafeteria, meaning hotel staff working long shifts could have consumed these improperly stored foods throughout their workday.

Repeat Violations Signal Systemic Problems

What makes this reinspection failure particularly troubling is that it represents a continuation of problems identified in the previous inspection on August 12. The original routine inspection had already identified serious temperature control issues at what was described as the "Rise Over Run lounge on 13th floor," where numerous foods stored at 47-58°F overnight were discarded, including eggs, cheese, sausage, salmon, and yogurt. The facility also continues to operate without a required food safety manager, a violation that compounds the temperature control problems. Health regulations require designated personnel trained in food safety protocols to oversee operations and ensure compliance with health codes.

Health Implications for Hotel Operations

The repeated failures at this Market Street location highlight broader concerns about food safety practices within hotel food service operations. Temperature abuse causes approximately 63% of foodborne illness outbreaks, with pathogens like Listeria capable of growing even at refrigeration temperatures. For hotel guests and employees who might have consumed food from this facility, the violations present real health risks. Improperly held proteins like the sesame chicken can harbor Salmonella, while temperature-abused dairy products and prepared foods create ideal conditions for bacterial growth. The facility received a follow-up inspection requirement for September, though it eventually passed a reinspection on September 12. The pattern of violations followed by eventual compliance suggests the hotel has the capability to meet health standards but requires regulatory pressure to maintain them. This case serves as a reminder that reinspections exist to verify corrective actions, not to provide additional opportunities to ignore health violations that put public safety at risk.