Tycoon Kitchen Gets Conditional Pass on SF Reinspection

Tycoon Kitchen in San Francisco's Tenderloin district received a conditional pass during a health department reinspection on September 24, allowing the restaurant to continue serving customers while addressing minor violations identified during the visit. The restaurant near Powell St BART/Muni was cited for five violations during this inspection, with inspectors correcting four issues on-site and noting one major violation requiring immediate attention. Despite the violations, the establishment can remain open to diners while implementing necessary corrections.

Temperature Control Issues Addressed

The primary concern identified during the inspection involved improper food temperature maintenance. Health inspectors discovered several items that had been removed from refrigeration within three hours, including coffee cream whip measuring 69°F, milk at 61°F, tofu at 56°F, and shrimp at 49°F. The coffee whip and milk were immediately moved to proper refrigeration, while inspectors noted that ice levels must match food levels when using ice bath cooling methods. Additionally, three pans of cooked rice with lids were found outside temperature control, measuring between 107°F and 127°F. Inspectors immediately moved the rice to refrigeration with lids removed to ensure proper cooling. Improper cooling methods represent a significant food safety concern, as temperature abuse is responsible for 63% of foodborne illness outbreaks.

Minor Maintenance and Storage Violations

Inspectors also identified several minor violations that were corrected during the visit. A water leak was discovered underneath a refrigeration unit against the back wall, requiring plumbing attention to prevent potential contamination issues and equipment damage. The inspection team noted improper storage of personal items in food preparation areas, including headphones, medications, and cell phones. Restaurant staff were instructed to designate specific areas for personal belongings away from food handling zones to maintain proper sanitation standards.

Time as Public Health Control Compliance

One ongoing issue involves the restaurant's use of Time as Public Health Control (TPHC) procedures, which require written approval from the San Francisco Department of Public Health. Inspectors noted that no written agreement had been granted and emphasized that TPHC methods cannot be used until proper documentation is signed by health officials. The restaurant has been directed to discontinue using time-based food safety controls until completing the required paperwork process with city health authorities.

Inspection History and Context

This reinspection follows a previous inspection on September 9 that also resulted in a conditional pass, with similar violations involving temperature control and plumbing issues. The pattern suggests ongoing challenges with maintaining consistent food safety protocols, though the restaurant has demonstrated willingness to address violations when identified. The facility operates in the busy Tenderloin district, serving customers near major public transit connections. Despite the violations noted, the conditional pass allows Tycoon Kitchen to continue operations while implementing corrective measures under health department oversight. Restaurant management has been provided with specific guidelines for addressing each violation and preventing future occurrences. Follow-up inspections will verify compliance with all corrective actions before the facility can achieve a full passing grade. Staff Reporter at SF Restaurant Inspections