De Marillac Tenderloin Restaurant Gets Conditional Pass

De Marillac restaurant in San Francisco's Tenderloin district received a conditional health inspection pass on December 3, 2024, allowing the establishment to remain open while addressing minor equipment violations that require prompt correction. The reinspection conducted by the San Francisco Department of Public Health found two specific equipment issues that need attention but do not pose immediate health risks requiring closure. Inspector Alyssa Manzano conducted the hour-long reinspection from 10:15 AM to 11:15 AM at the restaurant located at 175 Golden Gate Avenue, near the Powell Street BART station. The conditional pass designation means De Marillac can continue serving customers while working to resolve the identified equipment problems within the required timeframe.

Equipment Violations Identified

The primary concern identified during this inspection involved critical equipment issues that compromise food safety standards. Inspectors discovered a warped and deteriorated rubber gasket on the hot holding equipment's double door reach-in refrigerator located behind the food service area inside the cafeteria. This type of equipment malfunction can compromise temperature control and create potential food safety hazards if not promptly addressed. Additionally, the two-compartment food preparation sink was found to be completely inoperable, violating California Retail Food Code Section 114130 and 114160. Proper functioning prep sinks are essential for food safety protocols, allowing staff to maintain proper sanitation procedures during food preparation. The inspector emphasized that all critical sinks must be maintained in good condition and remain accessible for proper restaurant operations. The violations fall under the major category of "Equipment Approved: Clean; Installed; Good Repair; Capacity," highlighting the importance of maintaining commercial-grade equipment in proper working condition. The inspector noted that household equipment cannot withstand the demands of commercial food service and may harbor bacteria in cracks and damaged areas.

Positive Developments Noted

Despite the equipment concerns, the reinspection revealed significant improvements in other areas of restaurant operations. Inspectors documented notable progress in pest control measures, with reduced cockroach activity observed throughout the facility. This improvement suggests that De Marillac management has been actively addressing previous sanitation concerns and implementing effective pest management strategies. The inspection also found proper sanitizer setup throughout the restaurant, indicating that staff are following established protocols for maintaining clean surfaces and equipment. These positive developments demonstrate the restaurant's commitment to addressing health department recommendations and improving overall food safety standards.

Restaurant Operations Continue

The conditional pass allows De Marillac to maintain normal business operations while addressing the identified equipment issues. Located in the heart of the Tenderloin near major transit connections, the restaurant serves an important role in the neighborhood's dining landscape. The establishment received the inspection report through representative Maria Coronado, who accepted responsibility for ensuring compliance with the required corrections. Restaurant management must now focus on replacing the damaged refrigerator gasket and repairing the inoperable prep sink to achieve full compliance. The San Francisco Department of Public Health will likely schedule a follow-up inspection to verify that all equipment violations have been properly addressed and that the facility meets all required food safety standards. This reinspection represents De Marillac's ongoing efforts to maintain health department compliance while serving the Tenderloin community. The restaurant's ability to continue operations during the correction period reflects the minor nature of the violations and the establishment's overall commitment to food safety protocols.