Nick's Lighthouse Gets Conditional Pass on Reinspection

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured milk at 48F in the 2-door, glass-faced, True cooler in the dishwash area. The milk had been there overnight and was discarded. Measured shrimp at 51F, crab salad at 51F, and other shrimp at 52F inside the bottom portion of the food preparation cooler in the kitchen. The operator was allowed to use ice to cool down all potentially hazardous foods as a temporary measure to save the foods until a refrigeration repair person could arrive later today. Measured hamburger at 45F, fish at 46F and 45F, and shrimp at 49F inside the 2-door True upright cooler in the kitchen. The operator was allowed to use ice to cool down all potentially hazardous foods as a temporary measured to save the foods until a refrigeration repair person could arrive later today.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured milk at 48F in the 2-door, glass-faced, True cooler in the dishwash area. The milk had been there overnight and was discarded. Measured shrimp at 51F, crab salad at 51F, and other shrimp at 52F inside the bottom portion of the food preparation cooler in the kitchen. The operator was allowed to use ice to cool down all potentially hazardous foods as a temporary measure to save the foods until a refrigeration repair person could arrive later today. Measured hamburger at 45F, fish at 46F and 45F, and shrimp at 49F inside the 2-door True upright cooler in the kitchen. The operator was allowed to use ice to cool down all potentially hazardous foods as a temporary measured to save the foods until a refrigeration repair person could arrive later today.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

Measured an ambient temperature of 49F inside the 2-door, glass-faced, True cooler by the dishwash machine. Foods inside the cooler measured 48F. Repair/adjust the cooler so it holds foods at/below 41F. Measured an ambient temperature of 52F inside the bottom portion of the food preparation cooler in the kitchen. Foods inside the cooler measured 51F. Repair/adjust the cooler so it holds foods at/below 41F. Measured an ambient temperature of 49F inside the 2-door True upright cooler in the kitchen. Foods inside the cooler measured 45F to 49F. Repair/adjust the cooler so it holds foods at/below 41F. 114182 - NOTES Reinspection of violations remaining on 10/8/25 found the following corrected: --Food handler cards for all employees were available --The dishwash machine now provides 50 ppm of chlorine The following violations remain uncorrected: --Measured medium shrimp at 47F and smaller shrimp at 47F inside the bottom portion of the food preparation cooler. All potentially hazardous foods in the bottom of the cooler had been there for 3 1/2 hours and were moved to a working cooler --The ambient temperature in the bottom of the prep cooler measured 47F; foods measured 47F John Wells Inspector (415) 252-3801 Inspector Phone john.wells@sfdph.org Inspector Email Anna Paik Person in Charge Refused to Sign Current 1 Total 3 Insp Date 10/15/2025 Time In 04:00 PM Time Out 04:30 PM Purpose of Inspection Reinspection Follow-up Call On Inspector TBD Date 10/22/2025 or After: NICK'S LIGHTHOUSE Permit Name 2815 TAYLOR ST SAN FRANCISCO CA 94133-1048 Address Certified Food Manager Owner SUNG KI KIM Grace Paik 11/01/2028 Certification Expiration Date JAMESPAIK7@GMAIL.COM PIC Email Phone (650) 722-4127 20121539092 LIN 03/31/2026 Expiration Date Interative output

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

Measured an ambient temperature of 49F inside the 2-door, glass-faced, True cooler by the dishwash machine. Foods inside the cooler measured 48F. Repair/adjust the cooler so it holds foods at/below 41F. Measured an ambient temperature of 52F inside the bottom portion of the food preparation cooler in the kitchen. Foods inside the cooler measured 51F. Repair/adjust the cooler so it holds foods at/below 41F. Measured an ambient temperature of 49F inside the 2-door True upright cooler in the kitchen. Foods inside the cooler measured 45F to 49F. Repair/adjust the cooler so it holds foods at/below 41F. 114182 - NOTES Reinspection of violations remaining on 10/8/25 found the following corrected: --Food handler cards for all employees were available --The dishwash machine now provides 50 ppm of chlorine The following violations remain uncorrected: --Measured medium shrimp at 47F and smaller shrimp at 47F inside the bottom portion of the food preparation cooler. All potentially hazardous foods in the bottom of the cooler had been there for 3 1/2 hours and were moved to a working cooler --The ambient temperature in the bottom of the prep cooler measured 47F; foods measured 47F John Wells Inspector (415) 252-3801 Inspector Phone john.wells@sfdph.org Inspector Email Anna Paik Person in Charge Refused to Sign Current 1 Total 3 Insp Date 10/15/2025 Time In 04:00 PM Time Out 04:30 PM Purpose of Inspection Reinspection Follow-up Call On Inspector TBD Date 10/22/2025 or After: NICK'S LIGHTHOUSE Permit Name 2815 TAYLOR ST SAN FRANCISCO CA 94133-1048 Address Certified Food Manager Owner SUNG KI KIM Grace Paik 11/01/2028 Certification Expiration Date JAMESPAIK7@GMAIL.COM PIC Email Phone (650) 722-4127 20121539092 LIN 03/31/2026 Expiration Date Interative output