Datam SF Restaurant Fails with Sewage Leak, Temperature Issues

A Tenderloin restaurant serving customers near Powell St BART has failed a routine health inspection due to serious violations including a sewage leak in the kitchen and dangerously warm food that posed immediate health risks to diners. Datam SF LLC, located at 222 Mason Street in San Francisco's Tenderloin district, received a failing grade during this inspection conducted on October 9, 2025, when health inspectors discovered multiple violations that could have exposed customers to serious foodborne illnesses.

Critical Sewage Violation

The most serious violation involved a sewage leak from the drain pipe at the pot sink in the cafeteria kitchen, located directly next to steam cookers and the main cooking line. This critical violation posed an immediate contamination risk to food preparation areas and required immediate repair. Sewage leaks in commercial kitchens can introduce dangerous bacteria and pathogens that cause severe gastrointestinal illness. Inspector John Wells documented the leak during the afternoon inspection, which lasted from 3:00 PM to 4:01 PM. The proximity of the sewage leak to active food preparation equipment created a high-risk environment where cross-contamination could easily occur through splashing or runoff.

Temperature Control Failures

Equally concerning were the temperature violations discovered on the service line. Inspectors found chicken being held at unsafe temperatures of 125°F, 129°F, and 130°F inside a Traulsen warmer on the service line. Rice in the same unit registered temperatures of 119°F and 120°F. Both items had been sitting in the danger zone for approximately two hours. Food held between 41°F and 135°F creates ideal conditions for rapid bacterial growth, with pathogens like Clostridium perfringens multiplying quickly between 70°F and 120°F. The chicken was reheated to the required 165°F, but the rice was discarded due to safety concerns. Customers who may have consumed these items during the two-hour window faced potential exposure to foodborne illness.

Handwashing and Sanitation Issues

The inspection revealed systematic failures in basic handwashing protocols throughout the facility. Inspectors found no soap available at the handwash sink on the server line in the cafeteria, while the dishwash room lacked both soap and paper towels at its handwash station. These violations prevent proper hand hygiene, allowing bacteria and viruses to spread from employee hands to food and surfaces. Additional violations included hot water temperatures measuring only 115°F at the center washer sink, falling short of the required 120°F needed for proper sanitation. Four unsecured CO2 cylinders near a handwash sink posed safety hazards, while missing base coving tiles created gaps where pests could enter and bacteria could accumulate.

Restaurant Response and Follow-up

The person in charge, Thuy Tran, refused to sign the inspection report. Despite the serious nature of the violations, the restaurant was not ordered to close and remained open to serve customers while addressing the cited issues. This restaurant in the Tenderloin district serves customers in a busy area near Powell St BART and Muni stations. The facility successfully passed a reinspection on October 24, 2025, indicating that the violations were corrected within two weeks of the initial failed inspection. The failed inspection highlights the importance of consistent food safety protocols in high-traffic dining areas where temperature control and sanitation directly impact customer health and safety.