Nombe Catering & Events Closed for Sanitizer Equipment Failure

Nombe Catering & Events on Cortland Street in the Mission District was forced to close by San Francisco health inspectors on October 6, 2025, after a follow-up inspection revealed the catering business had been operating without any sanitizer in their dishwashing equipment for an unknown period. Inspector Sojeatta Khim discovered that both the mechanical dishwasher and the three-compartment sink's automatic sanitizer dispensers contained no chemical sanitizer during this inspection at the restaurant located at 1501 Cortland Street. The revelation meant that all food contact equipment had been washed without proper sanitization, potentially exposing customers to dangerous bacteria and pathogens that can cause serious foodborne illness.

Critical Sanitizer System Failures

The inspection revealed a complete breakdown in the restaurant's sanitization procedures. The mechanical dishwasher failed to register any chemical sanitizer at the final rinse cycle, while the auto-dispensers for both quaternary ammonia and chlorine at the three-compartment sink were empty. Food service workers had unknowingly been washing cutting boards, utensils, and other food contact surfaces without any sanitizer protection. Health officials immediately instructed the operator to establish manual dishwashing methods using chlorine bleach, requiring at least 100 parts per million of chlorine solution - approximately one tablespoon of bleach per gallon of water. This emergency sanitization protocol became necessary after inspectors found the restaurant near the 24th Street Mission BART station completely lacking proper sanitizer systems.

Unsafe Food Thawing Practices

Adding to the health concerns, inspectors discovered chicken being thawed improperly in standing water at room temperature. The poultry was found sitting in plastic bags inside stainless steel containers at the three-compartment sink, with no cold running water to maintain safe temperatures. This dangerous practice creates ideal conditions for bacterial growth, particularly Clostridium botulinum, which can cause potentially fatal botulism. The improper thawing method violated California Retail Food Code requirements for approved thawing procedures, forcing inspectors to order immediate discontinuation of the practice. Food safety experts warn that protein products left at room temperature for extended periods can develop dangerous bacterial colonies that cause severe food poisoning.

Additional Violations Found

The inspection uncovered multiple other health code violations throughout the facility. Storage racks were positioned in front of handwashing sinks, obstructing proper hand hygiene procedures. Food debris had accumulated on prep table surfaces, and no sanitizer buckets were available for cleaning during food preparation. Inspectors also found dirt and debris on floors and walls, particularly under equipment and prep station tables. The restaurant's current license was not posted as required, with the owner promising to send documentation to the Department of Public Health.

No Previous Inspection History

Records show this was the first recorded health inspection for the catering business, making it impossible to determine if these violations represented ongoing problems or recent equipment failures. The lack of inspection history raises questions about how long the facility had been operating without proper sanitization systems. The closure represents a significant food safety concern for customers who may have consumed food prepared without adequate sanitization protocols. Health officials have not announced when the restaurant might be eligible for reinspection or reopening. Staff Reporter at SF Restaurant Inspections