CONDITIONAL
Chicken Fried Palace: Temp & Equipment Issues - Conditional
December 1, 2025
11:10 PM - 1:30 PM
Routine Inspection
5
Total Violations
1
Critical
4
Major
4
Corrected On Site
Inspector's Report
Multiple temperature violations found including moldy bacon at 45-52°F in malfunctioning cooler and room temperature foods. Dishwasher not dispensing sanitizer requiring manual warewashing setup. Cross-contamination issues with raw meat stored above cooked foods.
Violations Cited
5
#13
CORRECTED
CRITICAL
Food in Good Condition, Safe, and Unadulterated
What Was Observed
Cooked bacon in reach-in cooler with mold-like growth indicating spoilage
#27
CORRECTED
MAJOR
Food Separated and Protected
Why This Matters
Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.
What Was Observed
Raw ground meat stored above cooked meat and vegetables, bar garnishes and baked goods on display counter without protection
CA Retail Food Code: Section 113986, 113988
#35
CORRECTED
MAJOR
Equipment Approved: Clean; Installed; Good Repair; Capacity
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
Main dishwasher not dispensing minimum 50ppm chlorine sanitizer, measuring 0ppm
CA Retail Food Code: Section 114130, 114160
#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
Reach-in coolers in upstairs prep area not maintaining 41°F, cooked bacon at 45-52°F with mold spots, kimchi at 58°F, pimento cheese at 60°F, and gravy at 59°F kept at room temperature
CA Retail Food Code: Section 113996, 114037
#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
Reach-in coolers in upstairs prep area not maintaining 41°F, cooked bacon at 45-52°F with mold spots, kimchi at 58°F, pimento cheese at 60°F, and gravy at 59°F kept at room temperature
CA Retail Food Code: Section 113996, 114037
Inspector Information
Email
katie.dea@sfdph.org
Received By
Seth