FAIL
Nicks Lighthouse Fails Reinspection
NICKS LIGHTHOUSE
2815 TAYLOR ST SAN FRANCISCO CA 94133-1048, SF 94133
North BeachSeafoodNear Powell-Mason Cable Car
October 8, 2025
10:15 AM - 10:45 AM
Reinspection Inspection
4
Total Violations
3
Critical
1
Minor
2
Corrected On Site
Inspector's Report
Reinspection found some violations corrected but multiple coolers still failing. Milk discarded at 48F. Dishwash machine still lacks sanitizer. Food handler cards not found. Follow-up by 10/14/2025.
Violations Cited
4
#14
CORRECTED
CRITICAL
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
0 ppm chlorine sanitizer during dishwash machine cycle. 0 ppm sanitizer in two towel buckets. Provide 50 ppm chlorine.
CA Retail Food Code: Section 114099, 114099.6, 114117
#35
CRITICAL
EQUIPMENT APPROVED: CLEAN; INSTALLED; GOOD REPAIR; CAPACITY
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
Multiple coolers failing: 2-door True cooler at 49F ambient, food prep cooler at 52F ambient, 2-door upright at 49F ambient. Repair all coolers.
CA Retail Food Code: Section 114130, 114160
#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
Milk at 48F discarded. Shrimp at 51F, crab salad at 51F. Hamburger at 45F, fish at 46F. Ice used as temporary measure.
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
Milk at 48F discarded. Shrimp at 51F, crab salad at 51F. Hamburger at 45F, fish at 46F. Ice used as temporary measure.
CA Retail Food Code: Section 113996, 114037