CONDITIONAL
Tycoon Kitchen Gets Conditional Pass on Reinspection
September 24, 2025
2:30 PM - 3:00 PM
Reinspection Inspection
5
Total Violations
1
Major
4
Minor
4
Corrected On Site
Inspector's Report
Inspector found issues including: PROPER HOT AND COLD HOLDING TEMPERATURES; TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECO; PROPER COOLING METHODS.
Violations Cited
5
#9
CORRECTED
MAJOR
PROPER COOLING METHODS
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
3 pans of cooked rice with lids were observed outside of temperature control, measuring 107F, 127F, and 125F. Rice were moved to refrigeration unit with lids removed.
CA Retail Food Code: Section 114002, 114002.1
#40
CORRECTED
MINOR
PLUMBING; PROPER BACKFLOW DEVICES
Why This Matters
Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.
What Was Observed
Water observed leaking from underneath refrigeration unit against back wall.
CA Retail Food Code: Section 114099.6
#43
CORRECTED
MINOR
PREMISES; PERSONAL/CLEANING ITEMS; VERMIN PROOFING
Why This Matters
Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.
What Was Observed
Designate an area for personal items. Discontinue storing personal items such as headphones, medications, and cell phones in food prep or storage areas.
CA Retail Food Code: Section 114067, 114123
#7
CORRECTED
MINOR
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
Per person-in-charge, all items mentioned below were removed from a working refrigeration unit within the last 3 hours. The following food items were not maintained at or below 41F: 1) coffee cream whip: 69F 2) milk: 61F 3) tofu: 56F 4) shrimp: 49F Coffee whip and milk were left out on counter, and were immediately moved to a working refrigeration unit. Tofu and shrimp were in a pan sitting above another pan holding ice. ICE LEVEL MUST BE AT SAME LEVEL OF FOOD IF THIS METHOD IS USED FOR REFRIGER
CA Retail Food Code: Section 113996, 114037
#7
CORRECTED
MINOR
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
Per person-in-charge, all items mentioned below were removed from a working refrigeration unit within the last 3 hours. The following food items were not maintained at or below 41F: 1) coffee cream whip: 69F 2) milk: 61F 3) tofu: 56F 4) shrimp: 49F Coffee whip and milk were left out on counter, and were immediately moved to a working refrigeration unit. Tofu and shrimp were in a pan sitting above another pan holding ice. ICE LEVEL MUST BE AT SAME LEVEL OF FOOD IF THIS METHOD IS USED FOR REFRIGER
CA Retail Food Code: Section 113996, 114037
Inspector Information
Email
patrick.wood@sfdph.org