Anzu Restaurant Fails Health Inspection

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

Observed raw salmon above ready-to-eat chives and bacon bits inside cooler number RIC-6. Cease storing raw meats/eggs above ready-to-eat foods.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured octupus eggs at 45F and Benito-based dashi at 44F inside 2-door cooler number RIC-12 on the cooks' line. These and all other potentially hazardous foods were moved to a working cooler. Mesaured turkey at 47F, cut tomato at 45F, and bacon at 49F on the top portion of food preparation cooler named "sandwich cooler 1". These foods had been there for less than 3 hours. These foods were all moved to a working cooler.

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

Observed both the hot and cold water to be inoperable at the food preparation sink on the sushi bar. Provide hot and cold running water under pressure to the sink.

Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.

The operator did not have 160F temperature test strips readily available at the heat sanitizing dishwash machine in the kitchen. Provide 160F temperature test strips (or a functioning maximum temperature registering thermometer).

Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.

Observed a deteriorating wall in the area above the stainless steel flashing between the sprayer and dishwash machine. Repair and paint the wall. John Wells Inspector (415) 252-3801 Inspector Phone john.wells@sfdph.org Inspector Email Thomas Weibull Person in Charge Refused to Sign Current 2 Total 3 Inspection Date 10/08/2025 ANZU RESTAURANT Permit Name 222 MASON ST, SAN FRANCISCO, CA 94102-2115 Address Violation Display (Using Iterative Output) - NOTES This is an inspection of Anzu Restaurant on the 2nd floor. The restaurant consists of the sushi bar and bar areas in the dining room, and the kitchen from the entrance all to the way to where the offices are located (past the offices is a different facility). John Wells Inspector (415) 252-3801 Inspector Phone john.wells@sfdph.org Inspector Email Thomas Weibull Person in Charge Refused to Sign Current 3 Total 3

Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.

Observed a deteriorating wall in the area above the stainless steel flashing between the sprayer and dishwash machine. Repair and paint the wall. John Wells Inspector (415) 252-3801 Inspector Phone john.wells@sfdph.org Inspector Email Thomas Weibull Person in Charge Refused to Sign Current 2 Total 3 Inspection Date 10/08/2025 ANZU RESTAURANT Permit Name 222 MASON ST, SAN FRANCISCO, CA 94102-2115 Address Violation Display (Using Iterative Output) - NOTES This is an inspection of Anzu Restaurant on the 2nd floor. The restaurant consists of the sushi bar and bar areas in the dining room, and the kitchen from the entrance all to the way to where the offices are located (past the offices is a different facility). John Wells Inspector (415) 252-3801 Inspector Phone john.wells@sfdph.org Inspector Email Thomas Weibull Person in Charge Refused to Sign Current 3 Total 3