CONDITIONAL
Casement's Gets Conditional Pass on Health Inspection
September 4, 2025
2:10 PM - 3:10 PM
Routine Inspection
4
Total Violations
1
Critical
2
Major
1
Minor
3
Corrected On Site
Inspector's Report
Inspector found issues including: PROPER HOT AND COLD HOLDING TEMPERATURES; PROPER COOLING METHODS; NO INSECTS, RODENTS, BIRDS OR NONSERVICE ANIMALS.
Violations Cited
4
#23
CORRECTED
CRITICAL
NO INSECTS, RODENTS, BIRDS OR NONSERVICE ANIMALS
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
CONTINUE to exclude rodents from the facility. REMOVE evidence of rodents and CLEAN and sanitize affected areas. CONTAINERIZE remaining foods in the attic that are not yet containerized to prevent contamination. MONITOR daily for activity. DE-CLUTTER the attic to prevent harborage areas and INSPECT/SEAL entry points. - Observed rodent droppings on the floors under the storage racks in the attic. No food or food contact surfaces were observed to be contaminated. Most foods are containerized. COS
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#7
CORRECTED
MAJOR
PROPER HOT AND COLD HOLDING TEMPERATURES
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Observed a butter hot sauce made with fresh butter at 74F, out at room temperature next to the grill, probably left out accidentally last night per discussion with operator. COS - sauce was voluntarily discarded.
CA Retail Food Code: Section 113996, 114037
#9
CORRECTED
MAJOR
PROPER COOLING METHODS
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
ENSURE the rapid cooling process is monitored to ensure time and temperature requirements are met. Do not place foods in the cooling process in plastic unless verified to be 41F or below. Review proper cooling methods with staff. - Observed the following foods in the reach in cooler (ambient ~41F) in deep, plastic containers with lids that were cooked and cooled last night and in the unit since: tomato soup at 50F, cooked wings at 49F-54F. COS - education provided; foods determined to be imprope
CA Retail Food Code: Section 114002, 114002.1
#9
CORRECTED
MAJOR
PROPER COOLING METHODS
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
ENSURE the rapid cooling process is monitored to ensure time and temperature requirements are met. Do not place foods in the cooling process in plastic unless verified to be 41F or below. Review proper cooling methods with staff. - Observed the following foods in the reach in cooler (ambient ~41F) in deep, plastic containers with lids that were cooked and cooled last night and in the unit since: tomato soup at 50F, cooked wings at 49F-54F. COS - education provided; foods determined to be imprope
CA Retail Food Code: Section 114002, 114002.1
Inspector Information
Inspector
Katie Dea
Email
katie.dea@sfdph.org