CONDITIONAL
Taffi's Cafe Gets Conditional Pass on Health Inspection
November 18, 2025
1:30 PM - 2:10 PM
Routine Inspection
3
Total Violations
2
Major
1
Minor
1
Corrected On Site
Inspector's Report
During first routine inspection, gravy was found cooling improperly at 106°F in plastic containers without frequent stirring. The mop sink was obstructed with stored items preventing proper use. Windows in the dining room were left open without screens, creating potential vermin entry points.
Violations Cited
3
#43
MAJOR
Premises; Personal/Cleaning Items; Vermin Proofing
Why This Matters
Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.
What Was Observed
KEEP windows closed or provide a screen. Observed windows open without a screen in the dining room.
CA Retail Food Code: Section 114067, 114123
#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
DISCONTINUE using plastic containers during the cooling process. STIR foods frequently during rapid cooling to ensure entire food is cooling evenly. ENSURE that the cooling process is monitored using a probe thermometer to ensure foods are rapidly cooling from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Observed gravy cooling in plastic containers in an ice bath measuring at 106F, cooling for ~1 hour per discussion with operator. Gravy did not appear to have been stirred frequently as no stirring utensil was nearby and the top was observed to be thicker. COS - gravy relocated into metal containers; education provided.
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
DISCONTINUE using plastic containers during the cooling process. STIR foods frequently during rapid cooling to ensure entire food is cooling evenly. ENSURE that the cooling process is monitored using a probe thermometer to ensure foods are rapidly cooling from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Observed gravy cooling in plastic containers in an ice bath measuring at 106F, cooling for ~1 hour per discussion with operator. Gravy did not appear to have been stirred frequently as no stirring utensil was nearby and the top was observed to be thicker. COS - gravy relocated into metal containers; education provided.
CA Retail Food Code: Section 114002, 114002.1
Inspector Information
Email
katie.dea@sfdph.org
Received By
Jimmy