PASS
The Grub-bies Passes Reinspection with Violations
September 24, 2025
2:00 PM - 2:30 PM
Reinspection Inspection
2
Total Violations
1
Major
1
Minor
1
Corrected On Site
Inspector's Report
Inspector found issues including: PROPER HOT AND COLD HOLDING TEMPERATURES; FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED.
Violations Cited
2
#7
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
Display-type thermometer in refrigeration unit holding potentially hazardous food (PHF) including raw fish read 52F; probe thermometer in liquid read 48F. ENSURE ALL PHF IS MAINTAINED AT OR BELOW 41F. Store all PHF in a working unit until this unit is repaired, adjusted or replaced. Contact inspector with any questions. ---------------------------------------------- REINSPECTION 9/24/2025: Refrigeration unit holding raw fish had ambient temperature of 50F. Brown liquid measured 57F. Raw salmon m
CA Retail Food Code: Section 113996, 114037
#7
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
Display-type thermometer in refrigeration unit holding potentially hazardous food (PHF) including raw fish read 52F; probe thermometer in liquid read 48F. ENSURE ALL PHF IS MAINTAINED AT OR BELOW 41F. Store all PHF in a working unit until this unit is repaired, adjusted or replaced. Contact inspector with any questions. ---------------------------------------------- REINSPECTION 9/24/2025: Refrigeration unit holding raw fish had ambient temperature of 50F. Brown liquid measured 57F. Raw salmon m
CA Retail Food Code: Section 113996, 114037
Inspector Information
Email
patrick.wood@sfdph.org