CONDITIONAL
The Third Floor Gets Conditional Pass on Reinspection
THE THIRD FLOOR
333 BATTERY ST SAN FRANCISCO CA 94111-3230, SF 94111
Financial DistrictNear Embarcadero BART
October 10, 2025
1:15 PM - 1:30 PM
Reinspection Inspection
3
Total Violations
1
Major
2
Minor
Violations Cited
3
#7
MAJOR
PROPER HOT AND COLD HOLDING TEMPERATURES (CORRECTED ON SITE)
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 blue cheese at 49F & 45F, salami at 48F, and cotto salami at 49F in the cold drawers of the Garden GM Station food preparation cooler. These foods had been there for over four hours and were discarded. Measured chicken nuggets at 44F and blanched seaweed at 59F in the bottom cold drawers. These items had both been there for less than two hours and were moved to a working cooler. Measured duck dumplings at 45F, white fish at 45F-49F, steak at 49F-51F, and heavy cream at 50F on the top portion of the Sautee Station food preparation cooler. These foods had been there for over four hours and were discarded. A few foods on the top measured 41F and were moved as a precaution. Mesaured cut tomatoes at 60F on the top portion of the Grill Station prep table cooler. The tomatoes had been there for roughly and hour and were moved to a working cooler.
CA Retail Food Code: Section 113996, 114037
#35
MINOR
EQUIPMENT APPROVED: CLEAN; INSTALLED; GOOD REPAIR; CAPACITY (CORRECTED ON SITE)
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
Observed two cracked wooden charcuterie boards at the cooks' line. Remove charcuterie boards from the premises when they become cracked (when cracked they are no longer smooth and cleanable). The operator immediatley removed the cracked boards. Measured an ambient temperature of 50F inside the cold drawers of the Garden GM Station food preparation cooler. Foods inside the cold drawers measured 45F to 49F. Adjust/repair the cooler so it holds foods at/below 41F. Measured an ambient temperature of 45F on the top portion of the Sautee Station food preparation cooler. Foods on the top portion of the cooler measured 45F to 50F. Adjust/repair the cooler so it holds foods at/below 41F. 114182
CA Retail Food Code: Section 114130, 114160
#35
MINOR
EQUIPMENT APPROVED: CLEAN; INSTALLED; GOOD REPAIR; CAPACITY (CORRECTED ON SITE)
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
Observed two cracked wooden charcuterie boards at the cooks' line. Remove charcuterie boards from the premises when they become cracked (when cracked they are no longer smooth and cleanable). The operator immediatley removed the cracked boards. Measured an ambient temperature of 50F inside the cold drawers of the Garden GM Station food preparation cooler. Foods inside the cold drawers measured 45F to 49F. Adjust/repair the cooler so it holds foods at/below 41F. Measured an ambient temperature of 45F on the top portion of the Sautee Station food preparation cooler. Foods on the top portion of the cooler measured 45F to 50F. Adjust/repair the cooler so it holds foods at/below 41F. 114182
CA Retail Food Code: Section 114130, 114160