CONDITIONAL
SF Grill: Temperature & Food Safety Issues - Conditional
December 1, 2025
2:55 PM - 4:20 PM
Routine Inspection
6
Total Violations
1
Critical
2
Major
3
Minor
5
Corrected On Site
Inspector's Report
First routine inspection found multiple violations including improper food temperatures with cooked beef at 77°F and chicken at 93°F, contaminated tomato from insect contact, and raw chicken stored above cheese. All violations were corrected on-site but follow-up required.
Violations Cited
6
#13
CORRECTED
CRITICAL
Food in Good Condition, Safe, and Unadulterated
What Was Observed
Observed a small insect (gnat-like) land on a slice of tomato. COS - affected tomato slice was voluntarily discarded at time of inspection.
#27
CORRECTED
MAJOR
Food Separated and Protected
Why This Matters
Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.
What Was Observed
Observed raw chicken skewers stored in cooler drawers above sliced cheese. COS
CA Retail Food Code: Section 113986, 113988
#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
Observed cooked beef at 77F and cooked chicken at 93F, in covered containers next to the hot grill. Observed spinach/onion pastries in the hot case at 71F and the hot case was OFF. COS - meats were immediately reheated to 165F and pastries moved to rapid reheating.
CA Retail Food Code: Section 113996, 114037
#1B
MINOR
Documents Required
Why This Matters
Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.
What Was Observed
Food safety manager certificate shall be obtained by 12/29/25 - EMAIL a copy to Katie.dea@sfdph.org and KEEP on site.
CA Retail Food Code: Section 113947.1
#36
CORRECTED
MINOR
Equipment, Utensils and Linens: Storage and Use
Why This Matters
Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.
What Was Observed
Observed in-use utensils (scoop for falafel, scoop for rice) in room temperature water. COS
CA Retail Food Code: Section 114161, 114178
#36
CORRECTED
MINOR
Equipment, Utensils and Linens: Storage and Use
Why This Matters
Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.
What Was Observed
Observed in-use utensils (scoop for falafel, scoop for rice) in room temperature water. COS
CA Retail Food Code: Section 114161, 114178