FAIL
Line Hotel Sf F&b Fails Health Inspection
August 12, 2025
3:30 PM - 4:30 PM
Routine Inspection
2
Total Violations
1
Critical
1
Minor
1
Corrected On Site
Inspector's Report
Tenderloin hotel restaurant (Rise Over Run lounge on 13th floor) failed routine inspection. Numerous foods at 47-58F stored overnight were discarded including eggs, cheese, sausage, salmon, yogurt, cream cheese, tomatoes, cantaloupe, and melon. No food safety manager.
Violations Cited
2
#7
CORRECTED
CRITICAL
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
Multiple foods at 47-58F stored overnight: pooled eggs 50F, cheese 47F, sausage 51F, salmon 50F, yogurt 58F, cream cheese 58F, eggs 52F, tomatoes 49F, cantaloupe 53F, melon 47F. All discarded. Milk at 46F moved to working cooler.
CA Retail Food Code: Section 113996, 114037
#7
CORRECTED
CRITICAL
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
Multiple foods at 47-58F stored overnight: pooled eggs 50F, cheese 47F, sausage 51F, salmon 50F, yogurt 58F, cream cheese 58F, eggs 52F, tomatoes 49F, cantaloupe 53F, melon 47F. All discarded. Milk at 46F moved to working cooler.
CA Retail Food Code: Section 113996, 114037