CONDITIONAL
Tower Burger Gets Conditional Pass on Health Inspection
November 18, 2025
1:30 PM - 2:30 PM
Routine Inspection
6
Total Violations
4
Major
2
Minor
4
Corrected On Site
Inspector's Report
Routine inspection revealed multiple food safety violations requiring follow-up. Inspectors found potentially hazardous foods held at unsafe temperatures including grilled onions at 75°F, cooked bacon at 96°F, and sliced cheese at 65°F. Additional issues included no sanitizer buckets prepared at start of service, improper food storage with raw eggs above ready-to-eat items, deteriorated equipment, and poor cleaning practices throughout the facility.
Violations Cited
6
#14
CORRECTED
MAJOR
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Observed no sanitizer buckets prepared at the start of the inspection. Food preparation was occurring and facility has been open for less than 4 hours. PRIOR to starting food prep each day setup your sanitizing bucket. COS - PIC prepared sanitizing bucket with at least 100ppm and sanitized food preparation surfaces.
CA Retail Food Code: Section 114099, 114099.6, 114117
#27
CORRECTED
MAJOR
FOOD SEPARATED AND PROTECTED
Why This Matters
Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.
What Was Observed
1) Observed a sheet of raw shell eggs placed above ready to eat foods and veggies in the walk in cooler. Rearrange the eggs to a lower shelf to prevent potential contamination of other foods. 2) Observed several food containers being stored uncovered in the walk in cooler and two-door refrigerator unit. PROVIDE lids/covers to all food storage containers unless actively cooling the foods.
CA Retail Food Code: Section 113986, 113988
#35
MAJOR
EQUIPMENT APPROVED: CLEAN; INSTALLED; GOOD REPAIR; CAPACITY
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
1) Observed storage shelf for bread and canned food to be deteriorated and exposing the wood material underneath. REPAIR/SEAL the shelf to be easily cleanable and smooth. 2) Observed grease and food buildup on the sides of the deep fryer. CLEAN and DEGREASE the equipment.
CA Retail Food Code: Section 114130, 114160
#7
CORRECTED
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
Observed the following potentially hazardous food items being held at unsafe temperatures: grilled onions 75F, cooked bacon in oven turned off 96F, sliced cheese 65F. Per PIC the foods were removed from temperature control less than 2 hours ago. COS - PIC placed the grilled onions and cooked bacon on the grill to hot hold at 135F. PIC placed the sliced cheese in the cold top prep cooler to hold at or below 41F.
CA Retail Food Code: Section 113996, 114037
#36
CORRECTED
MINOR
EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
Why This Matters
Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.
What Was Observed
Observed bread knife being stored crammed in the space between the counter and side of cold top prep unit. DISCONTINUE this unapproved practice. Store in use utensils on a cleaned and sanitized surface. COS - Employee removed the knife to clean and sanitize.
CA Retail Food Code: Section 114161, 114178
#36
CORRECTED
MINOR
EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
Why This Matters
Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.
What Was Observed
Observed bread knife being stored crammed in the space between the counter and side of cold top prep unit. DISCONTINUE this unapproved practice. Store in use utensils on a cleaned and sanitized surface. COS - Employee removed the knife to clean and sanitize.
CA Retail Food Code: Section 114161, 114178
Inspector Information
Email
lucas.willis@sfdph.org
Received By
Kevin yoon