CONDITIONAL
Daeho Korean Bbq Gets Conditional Pass on Health Inspection
October 31, 2025
10:45 AM - 12:15 PM
Follow_up Inspection
10
Total Violations
1
Critical
9
Minor
Inspector's Report
A reinspection was conducted on this date in response to routine inspection on 10/24/2025. - Upstairs in the second floor dry storage area. - On the top of heater surface and was asked to clean and sanitize with dilute chlorine. - Observed Brisket temping 46F in walk in cooler present since last night. Operator was asked to voluntarily discard the Brisket. - ENSURE to work with pest control to seal all the gaps and entry points and send me the pest control report biweekly at usman.javaid@sfdph.org - Joint inspection is completed with Roy
Violations Cited
10
#23
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
Roddent droppings were observed in following areas in the facility
- on the shelf upstairs in the storage area where chile food bags are stored shared with employee changing room.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#1
MINOR
Employee was able to provide soap at the front kitchen sink.
#1
MINOR
Few rodent droppings were observed in following areas.
#2
MINOR
Reach in cooler in front of POS temping 30F.
#2
MINOR
brisket meat was measured at the temperature of 110F by improper cooling and was asked to use TPHC for Brisket or if still want to cool need to remove extra
#3
MINOR
Sanitizer buckets measured 200ppm of Quaternary ammonia solution
#4
MINOR
Soup container was labelled with the time of discard but no date. Operator corrected onsite.
#5
MINOR
Observed no chewed chile bags in the storage area.
Why This Matters
Sewage contains billions of pathogens including hepatitis A, norovirus, and E. coli. One tablespoon contains 100 million bacteria. Causes immediate severe illness.
CA Retail Food Code: Section 114193, 114197
#6
MINOR
Employee was changing gloves and washing hands properly before cutting vegetables.
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#6
MINOR
Employee was changing gloves and washing hands properly before cutting vegetables.
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
CA Retail Food Code: Section 113953, 113953.1, 113953.2