Hotel Nikko San Gets Conditional Pass on Reinspection

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

Observed raw fish stored above ready-to-eat wasabi inside the 1-door Trualsen upright cooler. Cease storing raw meats/eggs above ready-to-eat foods inside the coolers. - NOTES Note: this is an inspection of the Banquet kitchen, which is the kitchen area that is found on the other side (east side) of the offices. Reinspection found the following violations corrected: --The scullery handwash sink is no longer obstructed --Foods inside the walk-in measured 41F or below --The ambient temperature in the walk-in is cold enough to hold foods at/below 41F John Wells Inspector (415) 252-3801 Inspector Phone john.wells@sfdph.org Inspector Email Thuy Tran Received By Refused to Sign Current 1 Total 2 Insp Date 10/09/2025 Time In 04:01 PM Time Out 04:30 PM Purpose of Inspection Reinspection Follow-up Call On Inspector TBD Date 10/16/2025 or After: HOTEL NIKKO SAN FRANCISCO Permit Name 222 MASON ST SAN FRANCISCO CA 94102-2115 Address Certified Food Manager Owner DATAM SF LLC Thomas Weibull 06/17/2029 Certification Expiration Date TRAN@TAKD.COM PIC Email Phone (415) 398-0232 20121527388 LIN 03/31/2026 Expiration Date Interative output The following violations remain uncorrected: --Towel buckets still lack sanitizer --Sanitizer still comes out of the wall unit at the prep station handwash at 0 ppm of quaternary ammonium --The hot handle at the long sink in the scullery is still inoperable --Raw fish is still above ready-to-eat foods inside the Traulsen 1-door upright cooler John Wells Inspector (415) 252-3801 Inspector Phone john.wells@sfdph.org Inspector Email Thuy Tran Received By Refused to Sign Current 2 Total 2

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Measured 0 ppm of quaternary ammonium sanitizer in two towel buckets. Provide 200 ppm of quaternary ammonium sanitizer at the towel buckets. Measured 0 ppm of quaternary ammonium sanitizer coming out of the wall dispenser at the prep area handwash sink. Repair/adjust the dispenser system so it provides 200 ppm of quaternary ammonium sanitizer. 114117, 114125(b), 114141

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Measured 0 ppm of quaternary ammonium sanitizer in two towel buckets. Provide 200 ppm of quaternary ammonium sanitizer at the towel buckets. Measured 0 ppm of quaternary ammonium sanitizer coming out of the wall dispenser at the prep area handwash sink. Repair/adjust the dispenser system so it provides 200 ppm of quaternary ammonium sanitizer. 114117, 114125(b), 114141