FAIL
Marugame Udon Fails Reinspection
MARUGAME UDON
3251 20TH AVE OP184 SAN FRANCISCO CA 94132, SF 94132
ParksideJapanese UdonNear Stonestown Muni
August 18, 2025
11:45 AM - 2:00 PM
Reinspection Inspection
7
Total Violations
1
Critical
3
Major
3
Minor
1
Corrected On Site
Inspector's Report
Parkside udon restaurant issued citation and abatement conference scheduled for Sept 3, 2025 due to repeat violations. Issues include improper cooling procedures, lack of TPHC documentation, plumbing leaks, and floor deterioration. Broth voluntarily discarded.
Violations Cited
7
#9
CORRECTED
CRITICAL
PROPER COOLING METHODS
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Evidence of improper cooling. Broth containing meat in plastic container with lid measuring 45F cooled since night prior. Per rapid cooling log, curry cooling began at 7:37pm at 127F then 98.6F an hour later. Food voluntarily discarded.
CA Retail Food Code: Section 114002, 114002.1
#1A
MAJOR
DEMONSTRATION OF KNOWLEDGE (REPEAT)
What Was Observed
Employee responsible for curry stated they discard curry in 4 hours and rapidly cool it; PIC explained employee was nervous and curry is not rapidly cooled, held at 135F and discarded at close.
#40
MAJOR
PLUMBING; PROPER BACKFLOW DEVICES (REPEAT)
Why This Matters
Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.
What Was Observed
Leak in piping at three compartment sink. Piping draining directly into mop sink in manner that may allow backflow.
CA Retail Food Code: Section 114099.6
#8
MAJOR
TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS (REPEAT)
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
Tempura items lacking log documentation related to discard times for chicken, shrimp, sausage, tempura beef and vegetable potsticker. Line check logs list temperatures without units making it difficult to verify.
CA Retail Food Code: Section 114000
#38
MINOR
THERMOMETERS PROVIDED AND ACCURATE (REPEAT)
What Was Observed
Observed no standalone thermometer inside the shrimp tempura refrigerator.
#39
MINOR
WIPING CLOTHS; PROPERLY USED AND STORED (REPEAT)
Why This Matters
Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.
What Was Observed
Observed dry wiping cloths stored on many food preparation counters.
CA Retail Food Code: Section 114099.6
#39
MINOR
WIPING CLOTHS; PROPERLY USED AND STORED (REPEAT)
Why This Matters
Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.
What Was Observed
Observed dry wiping cloths stored on many food preparation counters.
CA Retail Food Code: Section 114099.6