CONDITIONAL
Kazoku Sushi Gets Conditional Pass on Health Inspection
KAZOKU SUSHI
4036 BALBOA STREET SAN FRANCISCO CA 94121, SF 94121
Outer RichmondJapaneseNear 38 Geary Bus
September 2, 2025
2:00 PM - 3:15 PM
Routine Inspection
5
Total Violations
1
Critical
2
Major
2
Minor
1
Corrected On Site
Inspector's Report
Inspector found issues including: PROPER HOT AND COLD HOLDING TEMPERATURES; TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECO; NO INSECTS, RODENTS, BIRDS OR NONSERVICE ANIMALS.
Violations Cited
5
#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
1) Observed dry rodent droppings underneath the radiator unit of the two door upright refrigerator. *CLEAN, SWEEP, SANITIZE and contact your licensed pest control contractor to eliminate all vermin activity. Provide a report to Jessica.Jang@sfdph.org.* 2) Observed dry rodent droppings underneath the metal support bars of the service unit of the food prep refrigerator. *CLEAN, SWEEP, AND SANITIZE all affected areas.*
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
1) Observed tofu at 48 F degrees without any temperature control. COS- Operator put the tofu back into the food pre refrigerator. *KEEP all PHFs either at 41 F or below.*
CA Retail Food Code: Section 113996, 114037
#8
MAJOR
TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
Why This Matters
Foods held over 4 hours at room temperature reach dangerous bacteria levels. Staphylococcus aureus produces heat-stable toxins that cause severe illness.
What Was Observed
1) Observed sushi rice with no temperature control or discard time. Operator told inspector that they make the sushi rice twice each day and discard the rice after three hours. *PROVIDE discard date and time to keep track of the rice when using TPHC.*
CA Retail Food Code: Section 114000
#29
MINOR
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED AND USED
What Was Observed
1) Observed cleaning supplies on the same shelf as the containerized dry storage items. *RELOCATE the cleaning supplies away from the food and equipment.*
#29
MINOR
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED AND USED
What Was Observed
1) Observed cleaning supplies on the same shelf as the containerized dry storage items. *RELOCATE the cleaning supplies away from the food and equipment.*