The Third Floor Gets Conditional Pass on Reinspection

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

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 - NOTES Reinspection of violations remaining on 10/10/25 found the following corrected: --Foods are no longer being kept in the Sautee Station prep cooler --Tomatoes have been moved from grill station prep cooler to a upright cooler where temperatures hold better --Wiping towels are no longer in direct contact with foods The following violation remains uncorrected, but is no longer out of compliance because CalCode regulates food temperatures, not cooler temperatures: --The Sautee Station prep cooler still does not hold at 41F or below. The operator is currently in the process of repair, but the repair is lengthy for various reasons John Wells Inspector (415) 252-3801 Inspector Phone john.wells@sfdph.org Inspector Email Michael Magalianes Received By Refused to Sign Current 1 Total 1