CONDITIONAL
Om Indian Cuisine Gets Conditional Pass on Health Inspection
OM INDIAN CUISINE
1668 HAIGHT ST SAN FRANCISCO CA 94117, SF 94117
Haight-AshburyindianNear N-Judah/Cole Valley
November 20, 2025
2:45 PM - 3:45 PM
Routine Inspection
8
Total Violations
1
Critical
6
Major
1
Minor
4
Corrected On Site
Inspector's Report
Routine inspection revealed rat droppings near the walk-in freezer downstairs, along with multiple temperature control violations including mango lassi at 49°F and tandoor chicken at 111°F held without time marking. Additional violations included obstructed handwash sink, improper food storage on floors and beneath sewer lines, improper cooling methods for hot curries, and a malfunctioning undercounter cooler measuring 48°F.
Violations Cited
8
#23
CRITICAL
No Insects, Rodents, Birds or Nonservice Animals
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
Observed rat droppings on the floor just outside and inside the closet immediately adjacent to the walk-in freezer downstairs. Clean the rat droppings, sanitize the affected areas, and continue regular pest control at the facility.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#30
MAJOR
Food Storage; Food Storage Containers Identified
Why This Matters
Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.
What Was Observed
Observed multiple bins of foods stored on the walk-in refrigerator floor. Observed multiple foods on the floor downstairs. Store all foods at least 6" above the floor. Observed bags of rice stored beneath an unfinished stairwell. Cease storing foods beneath the stairwell. Observed a case of wine stored beneath a sewer main downstairs. Cease storing foods beneath sewer lines.
CA Retail Food Code: Section 114047, 114049
#35
CORRECTED
MAJOR
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
The undercounter cooler at the front service counter measured an ambient temperature of 48F. Foods inside the cooler measured 49F. Repair/adjust the cooler so it holds foods at/below 41F. Observed two dirty knives stored in the clean knife rack. The operator immediately removed the knives from the rack. Clean all knives before placing with clean utensils in the knife rack.
CA Retail Food Code: Section 114130, 114160
#6
MAJOR
Adequate Hand Washing Facilities; Supplied and Accessible
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
What Was Observed
Observed a handwash sink obstructed by a large pot at the end of the kitchen closest to the walk-in refrigerator. Maintain all handwash sinks free from obstructions at all times.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#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 mango lassi at 49F in the undercounter cooler at the front service counter. The lassi had been there overnight and was discarded. Hold potentially hazardous foods at/above 135F or at/below 41F.
CA Retail Food Code: Section 113996, 114037
#8
CORRECTED
MAJOR
Time as a Public Health Control; Procedures & Records
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
Measured tandoor chicken at 111F being held at room temperature. The chicken had been there for 30 minutes. This food was using Time as a Public Health Control (TPHC) but was not time marked. The operator immediately placed a four-hour time mark on the chicken.
CA Retail Food Code: Section 114000
#9
CORRECTED
MAJOR
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
Observed two curries, still over 135F, cooling in large pots. Cool all potentially hazardous foods using rapid cooling methods. The operator placed the curries into smaller pots for cooling.
CA Retail Food Code: Section 114002, 114002.1
#9
CORRECTED
MAJOR
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
Observed two curries, still over 135F, cooling in large pots. Cool all potentially hazardous foods using rapid cooling methods. The operator placed the curries into smaller pots for cooling.
CA Retail Food Code: Section 114002, 114002.1