FAIL
Line Hotel Sf F&b Fails Reinspection
August 29, 2025
2:30 PM - 2:45 PM
Reinspection Inspection
2
Total Violations
1
Major
1
Minor
1
Corrected On Site
Inspector's Report
A reinspection of the LINE Hotel employee cafeteria found all violations from the previous inspection remained uncorrected. Multiple foods were found at unsafe temperatures on both hot and cold holding lines, including cut tomatoes at 54F, cooked vegetables at 118F, rice at 120F, mozzarella sticks at 120F, and sesame chicken at 121F. All improperly held foods were discarded on site. The facility still lacks a required food safety manager.
Violations Cited
2
#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
Measured cut tomatoes at 54F on the cold line. The tomatoes had been there for over four hours and were discarded. Measured cooked vegetables at 118F, rice at 120F, mozzarella sticks at 120F, and sesame chicken at 121F on the hot holding line. All of these foods had been there for over four hours and were discarded.
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
Measured cut tomatoes at 54F on the cold line. The tomatoes had been there for over four hours and were discarded. Measured cooked vegetables at 118F, rice at 120F, mozzarella sticks at 120F, and sesame chicken at 121F on the hot holding line. All of these foods had been there for over four hours and were discarded.
CA Retail Food Code: Section 113996, 114037