CONDITIONAL
The Butcher Shop Gets Conditional Pass on Health Inspection
November 7, 2025
10:30 AM - 11:50 PM
Routine Inspection
1
Total Violations
1
Major
Inspector's Report
Inspector found beef patties held at 110°F without proper Time as Public Health Control (TPHC) documentation or labeling. The facility must submit TPHC procedures for health department approval and implement proper date/time labeling with 4-hour discard protocols. All other areas including hot water, handwashing, cold storage, and sanitation were found compliant with no vermin observed.
Violations Cited
1
#8
MAJOR
Time as 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
Observed beef patties at 110*F left out to hold at room temperature by the hood without TPHC labels. Per PIC these patties have been medium cooked and left out for about ~<2hr in preparation for the lunch rush. PIC states that they normally sell out the patties during the lunch rush. Patties are reheated to order. Must submit a TPHC document to the health department for these food items for review and approval. Discussed with PIC to discard the patties if not sold out by 1pm. Use labels with time and date labels for when food was first prepared to discard time after 4 hours.
CA Retail Food Code: Section 114000
Inspector Information
Email
roy.bwogi@sfdph.org
Received By
Matthew Buringrud